A step by step guide to making fried rice at home.
To start you’ll need the following ingredients:
- Niko Niko Calrose white rice (or favorite rice of choice)
- olive oil and Sesame oil, butter
- 2 eggs
- An Onion (yellow, white, or a sweet variety – I typically prefer a Walla Walla)
- Several Carrots (I used both orange and yellow carrots for color)
- One bunch of fresh Cilantro
- A packet of fried rice seasoning (optional)
- Soy Sauce
- Rice Wine Vinegar
Kitchen items you will need:
- Sauce pan with fitted lid
- large Sautée pan, skillet, or Wok
- Both wet and dry measuring cups, Tablespoon
- A Sharp knife
- Cutting board
I start by cooking 2 cups of white rice. With Niko Niko, the ratio is 1 & 1/3 cups of water for every 1 cup of dry rice. *pro tip: there is a difference between a WET and DRY measuring cup, so use them accordingly. Begin with a small pot (with a fitted lid) 2 cups and 2/3rd’s of water, I add about a Tablespoon of butter and a few pinches of salt. When the water reaches a boil, add 2 cups of rice, give it a good stir. Then put on the lid, reduce the heat to low/low-medium setting, set a timer for 20 minutes. *pro tip: never check white rice while it’s cooking. I.e. Don’t touch that lid until the timer goes off!
Okay, so now that we have our rice cooking, let’s begin prepping our next ingredients: cutting up the onion and carrots.
- The onion should be cut into a small dice:
- First: remove both ends of the onion, cut onion in half, removing all the outer layers
- Cut small strips (note pictures), then turn onion so the next cuts create your small dice
Once you’ve diced the whole onion, in a large skillet or Wok, add several tablespoons of Olive Oil and Sesame Oil, with the heat between Medium/High, add onion to the pan.
*pro tip: YOU are the chef and YOU control the HEAT. If the item you’re cooking is smoking too much, cooking too fast, and you’re afraid it will begin to burn, then Reduce the HEAT. Common sense IS required. Likewise, if the heat is set too low, and you find your food isn’t cooking fast enough, raise the HEAT. Again, you control the temperature and cooking is a dynamic art of adjusting the HEAT.
Next, let’s prep our carrots. After you give them a good washing, peel the carrots. *pro tip: put down a piece of plastic wrap, and peel carrots over plastic wrap, your carrot peels can be easily cleaned up afterwards.
- Dicing carrots can be a bit tricky:
- Rule #1: don’t cut off your finger using a dull knife
- Remember the carrot is round and might try to roll away from you
- Rule #2: always practice safe knife skills!
- cut long strips, then cut those in half, then into diced pieces; you’re aiming for the carrot pieces to roughly match the size of the onions you diced.
Add carrots to the onion in the hot pan, you should be stirring occasionally, looking for a little coloring to be added – the onion should have begun to “sweat” and will be turning translucent.
Its likely been 20 minutes so far, and your rice timer has gone off. Promptly, remove from heat. Remove lid. Hopefully, you have perfectly soft steamed rice, with no water in the bottom or a burnt crunchy bottom (both of which means you messed up and likely need to start over, bummer dude). But, if your rice is perfect, you’ll want to “flake” it. Using a fork, you’re simply going to stir the rice around, getting to the bottom of the pot, then re-lid it and set the rice aside, away from heat.
Beat the 2 eggs. In a small bowl, scramble the eggs. Push the carrots and onions to one side of your pan, then pour your eggs into pan. Once the eggs are mostly cooked, stir all the ingredients together.
Now it’s time to add our cooked rice!
Stirring all the rice into your carrot, onion, and egg mixture – it should start to look like fried rice! This is when we start adding the Flavor Layers.
- I like adding a packet of “fried rice” seasoning for flavor, I add the powder to about 1 cup of warm water (to quickly dissolve it) I don’t pay attention to the instructions on the packet
- Slowly, stir it into the rice mixture throughly stirring
- I also add Soy Sauce and Rice Wine Vinegar TO TASTE, which means add small amounts slowly, one or two tablespoons at a time, you can always add more but you can never take away – everyone has a difference preference on Salt but too much Soy will over salt the dish and leave you sad.
Chop up the bunch of fresh Cilantro. *pro tip: try to remove as much of the long stems as possible before you dice it up fine.
- Balling up the fresh herbs is a helpful trick when you start chopping them up (note picture), but again, be mindful of your fingers!
- You’ll want to make several passes over the herbs, until it is all roughly small to finely chopped.
- Stir the finely chopped Cilantro into the rice mixture.
Now for the most important step: Taste your food! If you haven’t been doing so already, after you’ve stirred all the ingredients together, EAT a big spoonful, how does it taste? Maybe it’s a little bland still? Add a few tablespoons of Soy and Vinegar, stir it up again, is it better now? Hopefully, you’re delighted with yourself and are enjoying a flavorful “Umami” bodied fried rice you made at home.
Pair with Grilled Chicken and some steamed broccoli and you have a complete meal, at a fraction of the cost of eating out!
🍽 I hope you enjoy my White Girl Fried Rice recipe! xoxo NaCl Wife