EASY 20-Minute Fried Rice Recipe - I Heart Naptime (2024)

FAQs

How to make fried rice without it being a day old? ›

To get that perfect day-old rice without waiting 24 hours, the process is actually fairly simple. Just rinse and drain fresh, raw rice and sauté in oil. Add a little less water than you normally would to the pan, and bring to the boil before covering and simmering.

Draining and Drying: If your rice turns out too wet or mushy, start by draining any excess water. You can use a strainer or colander for this purpose. Then, spread the rice on a baking sheet and put it in an oven preheated to 350°F for a few minutes. This helps dry out the rice and improve its texture​​​​.

But this ingredient makes such a difference in good fried rice, and a little goes a long way. So even if you're not into oysters, don't be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes wonderful in fried rice.

In fact, it's critical. Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.

Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the rice. Use a fork to fluff the rice grains and transfer to a large baking tray. Place the rice, uncovered, in the fridge for at least 30 minutes (overnight is best though) before using for fried rice.

To make your own snack on the go, start with your favorite variety of Ready to Serve Rice and stir in protein packed ingredients like canned tuna, shredded chicken, cheese, beans or seeds. Or, give it a sweeter touch like this Nutty Buddy Honey Rice. Simply stir in chocolate chips, honey, peanut butter and nuts!

Minute^® Premium Rice is also a long grain white rice which is precooked but uses a different raw material, parboiled rice, which has a golden color and uses a similar cooking process as Minute® Instant White Rice.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Signature flavor

You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick. Gluten Free Tip: to make your dish Gluten Free, instead of soy sauce, use tamari or coconut aminos for great flavor without the gluten.

Why won't my fried rice get crispy? ›

Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It's also just generally really irritating when you get little loose bits of rice in the pan when you're frying up the rice cakes!

A splash of mirin introduces a subtle sweetness that can balance all the savory flavors in the dish, whether you're using salted egg yolk, lap cheong (or Chinese dried sausage), or diced bacon.

That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

If you are like me and don't always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge or freezer. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

Spread it out in a thin layer on a baking sheet or tray so it cools rapidly. Then, when cold, put into a container, cover and chill in the fridge. Keep the rice for no more than a day before reheating it – and then only reheat it once. Whichever reheating method you use, make sure the rice is piping hot before serving.

Leaving cooked rice out overnight can lead to bacterial growth and foodborne illness risk, so it's best to refrigerate it within 2 hours to maintain safety. If cooked rice is left out for more than 2 hours, bacteria has a chance to grow and cause you to get sick.