write an expository essay on how to cook fried rice

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How to Make Fried Rice

Last Updated: January 18, 2024 Approved

This article was co-authored by Sasha Reyes . Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. There are 9 references cited in this article, which can be found at the bottom of the page. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, several readers have written to tell us that this article was helpful to them, earning it our reader-approved status. This article has been viewed 2,481,356 times.

Fried rice is a tasty dish that is traditionally made from steamed rice stir-fried in a wok, but it can also be made in a pan. Fried rice is delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs. Not only is it easy to make, but it's absolutely delicious. If you want to know how to make fried rice, just follow these steps.

Ingredients

Simple fried rice.

• 4 cups (946 ml) cooked white rice
• 1 medium yellow onion
• 1 clove garlic
• 1 tsp. (5 ml) fresh ginger
• 1 cup (240 ml) bean sprouts
• 1 pinch black pepper
• 1 tsp. (5 ml) salt
• 3 tbsp. (44.4 ml) soy sauce
• 2 tbsp. (30 ml) vegetable oil
• 2 tbsp. (30 ml) sesame oil
• Green onion for garnish
• 1/2 lb. (0.23 kg) cooked chicken

Crispy Pork Fried Rice

• 1 1/2 (22.2 ml) tablespoons peanut oil
• 2 lightly beaten eggs
• 1/2 (120 ml) cup chopped onion
• 3 cloves minced garlic
• 2 tsp. (10 ml) minced ginger
• 2 diced cooked pork chops
• 1 cup (240 ml) cooked brown rice
• 1/4 cup (60 ml) reduced-sodium soy sauce
• 2 tsp. (10 ml) sesame oil
• Salt to taste
• Pepper to taste
• 1/4 cup (60 ml) chopped cilantro leaves

Indonesian Fried Rice

• 1 1/2 cups (360 ml) long-grain white rice
• 3/4 cup (180 ml) water
• 1 3/4 cups (420 ml) reduced-sodium chicken broth
• 1 qt. plus 3 tablespoon (44.4 ml). vegetable oil
• 8 krupuk (Indonesian shrimp crackers; optional)
• 2 cups (480 ml) thinly sliced shallots
• 2 large chopped garlic cloves
• 1 lb. (0.45 kg) sliced skinless boneless chicken breast
• 1 lb. (0.45 kg) medium shrimp
• 2 minced hot red chiles
• 1 1/4 tsp. (6.2 ml) salt
• 2 tbsp. (30 ml) ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp. (15 ml) Asian fish sauce
• 4 sliced scallions

• Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces.

Other Types of Fried Rice

Fried Rice Shopping List and Recipe

Expert Q&A

• Love fried rice but are trying to eat healthy? Look for lower-fat oils, or try vegetable oil for a healthier outcome. [17] X Research source Thanks Helpful 0 Not Helpful 0
• Vegetables, such as peas, broccoli, or bamboo shoots.
• Lup cheong, also known as lop chong, or Chinese sweet sausage, is a wonderful, traditional addition to fried rice. It should be cooked (steamed or pan-fried) first, and diced or sliced before being added to the fried rice. [18] X Research source
• Oyster sauce, which can be found in Chinatown, adds great flavor, and doesn't taste like oysters. only a little is needed, and you can add after cooking. The Lee Kum Kee brand is good. However, some may contain MSG, so check the label if you want to avoid that. [19] X Trustworthy Source Mayo Clinic Educational website from one of the world's leading hospitals Go to source
• You can substitute butter for oil. Thanks Helpful 68 Not Helpful 52

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Expert Interview

Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Sasha Reyes .

• ↑ https://whatscookingamerica.net/Pasta_Rice_Main/Perfect-White-Rice.htm
• ↑ https://www.allrecipes.com/recipe/79543/fried-rice-restaurant-style/
• ↑ https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/
• ↑ http://www.foodnetwork.com/recipes/robin-miller/crispy-pork-fried-rice-recipe/index.html?ic1=obinsite
• ↑ https://www.foodnetwork.com/recipes/robin-miller/crispy-pork-fried-rice-recipe-1951510
• ↑ https://www.epicurious.com/recipes/food/views/indonesian-fried-rice-233562
• ↑ https://www.livescience.com/59893-which-cooking-oils-are-healthiest.html
• ↑ http://archives.starbulletin.com/2004/09/29/features/ingredient.html
• ↑ https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196

About This Article

To make fried rice, first cook 2 cups (450 g) of white rice in a rice cooker. If you don’t have a rice cooker, fill a pot with 4 cups (950 mL) of water and bring it to a boil. Add your rice, cover, and let the pot simmer for roughly 25 minutes until the rice absorbs the water. When the rice is cooked, fill a small saucepan with water and bring it to a boil. Add 1 cup (roughly 50 g) of chopped baby carrots to the saucepan and cook them for 5 minutes. Add 1 cup (150 g) of frozen peas to the saucepan and cook the vegetables for 3 more minutes before draining the water. Then, coat a large wok with 4 tablespoons (60 mL) of vegetable oil and heat it over high heat for 3 minutes. Pour the carrots and peas into the wok and cook them for roughly 30 seconds. Then, crack 3 eggs and add them to the wok. Stir quickly to scramble the eggs and work them into the vegetables. Then, stir the cooked rice into the wok. Add 6 tablespoons (90 mL) of soy sauce and 4 tablespoons of sesame oil, then mix everything together. Finally, cook the fried rice for 3 more minutes and serve. If you want to learn how to make fried rice with pork or shrimp, keep reading the article! Did this summary help you? Yes No

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How to Make the Best Homemade Fried Rice

Our guide covers everything you need to know

Devan Grimsrud

Food Editor at Kitchen Stories

As one of the pickiest children ever to have graced, yes graced, the earth with my presence, fried rice was one of the handful of dishes I would actually eat with gusto. Unassuming cubes of carrots, bright green peas, strands of egg, slivers of scallion (that I may or may not have picked out…) and that salty, chewy-tender rice de résistance—these were the components that, as far as my 10-year-old palate was concerned, made the perfect fried rice, and to be honest, my thoughts haven't changed much over the years.

Once you get the easy-to-learn, difficult-to-master base recipe just right, you can experiment as you wish to come up with your version of the perfect fried rice recipe. So, let's get the down-low in this one-and-only-guide-you'll-ever-need to fried rice.

Have a creative and super tasty fried rice recipe or story to share? Comment with your stories or suggestions below and upload your recipe to our app to share it with the community.

Where did fried rice come from and what is it?

Tracing the origin of a dish isn't always easy, especially when it's a nearly infinitely variable one like fried rice. Countries all over the globe have relied on rice and various "fried" rice dishes for centuries-it's the second most widely consumed staple food on Earth—but the most widespread versions are based on Chinese cuisine. Eaten as a standalone main or a supplementary side, there are countless varieties and versions found all over East, South, and Southeast Asia, plus the versions inspired and introduced by the Chinese diaspora all over North and South America, and parts of Western Europe.

Practically anything edible has most likely found its way into a fried rice-at least once. From shrimp to hot dog fried rice (please, don't), tomatoes to pineapple fried rice (again, don't), sambal to curry powder—it might seem like there are no rules to the game of fried rice, and everything is up for grabs. When we encourage experimentation in the kitchen, it's always within reason: There are rough guidelines for both ingredients and techniques that will get you going in the right direction and help you avoid any disastrous combinations or sticky concoctions that dare not to be called fried.

In my eyes, fried rice has six main components: rice, proteins, vegetables, aromatics, seasonings, and garnishes. To see just how complex the world of fried rice can be, let's break them down shall we?

What is the best rice for fried rice?

The headliner, star of the show, most-celebrated ingredient in this dish: rice. Any kind will do, right? Wrong—well, sort of. If you decide to experiment with wild rice, paella rice, risotto rice, or even try a cauliflower fried 'rice,' you'll probably get a passable meal that tastes and looks good. But to achieve the ideal tender, yet plump chew that is so integral to a delicious fried rice, you should use a medium-grain white rice. Other types of rice that can give you a similar textural result? Jasmine, sushi, parboiled, and short-grain brown rice.

You can also make easy fried rice variations with other grains, but then that wouldn't quite be fried rice now would it? Call them by their names: Fried farro, anyone?

What protein and egg combinations are best for fried rice?

Just one or a mixture: The proteins of a fried rice are perhaps the second most often swapped ingredient right behind vegetables. Most fried rices include egg as a protein (remember those wispy yellow strands I was telling you about?), and from there adding in meat, fish, or shellfish is all a matter of taste and preference.

I've come across truly delicious, albeit simple fried rices, featuring solely rice and beef, but I've also been known to order them loaded with egg, shrimp, barbecued pork, and chicken. Crab, salt fish, bacon, ground meats—practically no protein is too far off base, but remember to keep the whole picture in mind and leave plenty of room for the vegetables, aromatics, and garnish. Rice, in my opinion, should always be the main ingredient.

The endless world of fried rice vegetables

To quote a key line of a good but definitely not-key movie, Mean Girls , when it comes to vegetables in fried rice, "The limit does not exist." Sticking to classic cubes of carrot and little planets of peas is great, but variety is the spice of life and depending on what's in season or what you have around you might just think about tossing it into some fried rice. Mushrooms, green beans, bok choy, bell peppers, asparagus, bean sprouts, mustard greens, cabbage—you get the picture.

A strong, aromatic fried rice foundation

A lesson in aromatics is a lesson in building flavor, whether in fried rice or fish cakes, risotto or a fine roast beef. It's pretty much the base of great dishes that lingers in the background but definitely deserves the spotlight. If it wasn't for aromatics, fried rice (and lots of other dishes) would be pretty boring and one-note.

Known by many different names (the French have mirepoix, the Germans have suppengrün, and the Italians have soffritto) and consisting of many humble ingredients, the particular set of aromatics most commonly used in fried rice are garlic, shallot, onion, ginger, chili peppers, and scallions.

You can opt for any or all of these aromatics, depending on the seasonings and garnishes you'll use—but an absolute must for any basic fried recipe is scallion, thrown on at the end for bite and color.

The best seasonings for fried rice

Although some people may argue this point, drowning some rice in soy sauce and heating it up in a wok does not a fried rice make. In fact, a light drizzle of soy sauce is really all that's needed—if any! If you've got the right technique and opted for quality rice, proteins, and veggies, sauces and seasonings can, and should, be minimal. Think light Chinese soy sauce (also called fresh, pure bean, or thin soy sauce), toasted sesame oil, fish sauce, rice vinegar, or mirin.

Another aspect of seasoning comes from spices (like curry powder or chili flakes), salt, pepper, and sugar—yes, sugar, more on that later. The best way to work out your seasonings and sauces is to taste your fried rice. Be aware of combining too much salt with salty sauces or too much sugar with sugary sauces.

How to garnish your fried rice

You might think of garnishes as a finishing touch mostly meant for decoration, and hey, you wouldn't be wrong-that is indeed the dictionary definition (see: a small amount of food used to decorate other food). However, when it comes to fried rice, garnishes are just as important components to the finished dish as the other ingredients.

A sprinkle of toasted sesame seeds or fresh herbs like mint, basil, shiso, and cilantro will add texture and a fresh bite to your fried rice. You can also nestle mounds of pickled chilis, kimchi, or sliced cucumbers alongside a big mound of fried rice. Experiment with what you have on hand, as the world (of fried rice garnishes at least) is your oyster.

5 fun, but mostly helpful, answers to your other fried rice questions

1. How many calories is in fried rice, and is it healthy?

Good question! Unfortunately, the answer here isn't so clear. To be clear, what does "healthy" even mean? I'm more of a believer in the "everything in moderation" motto, but hey—to each their own. Our best answer to this question would be that fried mightn't tick all the boxes of the health conscious. Sure there's oil, but you can use a minimal amount, and though many white rices are considered high-GI (glycemic index) foods that don't keep you full, including vegetables and proteins will perk the dish, and yourself, up. Then there's the sodium levels, but it's important to know that the fried rice you'll make at home is by far better for you than any take-out fried rice, as you are in control of what and how much goes into the final dish. Just another reason to stay in and cook— we can help you there .

To make your homemade fried rice even more "healthy," try these 5 quick tips: - Choose higher nutritional value, lower fat proteins and vegetables like chicken breast, shrimp, crab, edamame (also called soybeans), carrots, broccoli, peas, spinach, or tomatoes. - Use toasted sesame oil (or another healthy oil, like coconut oil) as the frying oil and it will work double duty as the seasoning, allowing you to use less oil without giving up on taste. - Use plenty of aromatics to keep the flavor banging and let you skimp a bit on the other seasonings, and try to skip sauces altogether. -Garnish with fresh herbs and things like cucumber and kimchi for extra flavor and added nutritional value. -Use lower-GI brown or basmati rice or other whole grains that pack a "healthier" punch than typical white rice.

2. How long will leftovers keep in the fridge?

Bigger is not always better, and this is definitely the case when it comes to fried rice. Making small to medium sized batches that leave plenty of room in your wok (or the biggest frying pan you own) will give you the best results and minimal rice sent flying. But, if you do have leftovers, it's okay! Store them in the fridge for up to 3 days and check out our tip below on how to reheat your leftovers.

3. How long will leftovers keep in the freezer?

To be honest, I can't imagine why you would want to make fried rice and freeze it for later. It's best fresh when the vegetables are still crunchy, and can be passable reheated for up to 3 days after—but freezing it and then reheating it? Just don't. Try to make only as much as you can eat in one sitting. It's a quick dish to put together, so there's truly no need to make it and freeze it for later.

4. What's the best way to reheat leftover fried rice?

The best way to heat up your leftover fried rice, should you have any, is by attacking it the same way you attacked it the first time you made it. Get a big pan or wok, heat it up with a touch of oil, then add in that rice and toss, toss, toss. It should take no more than 5 minutes to heat through, and you're ready to eat.

5. Can you eat it cold?

I can't tell you the number of times I've woken up early or in the middle of night, made my way to the fridge, and eaten cold leftovers of all sorts straight out of their containers. But, some are definitely better than others, and fried rice, while definitely edible promptly from the fridge, is much, much better hot. It takes just a pair of utensils and less than 10 minutes total, so I would say the time and effort (or lack thereof) is worth taking. If you disagree, by all means, eat it cold! No harm, no foul.

7 golden tips and tricks to making the best fried rice

Fried rice is a (fairly) simple mixture of ingredients-there's no arguing that-but what makes it so special is how you make it. There are plenty of myths and rumors out there—I was a skeptic, too—but I sifted through and troubleshot each point of contention to make this list, so please take advantage of my hard work. I beg you!

1. Use dried-out rice

Yes, you read that correctly. To get the perfect texture for your fried rice, you'll want to plan ahead. Cook a batch the day before and spread it out on a baking sheet to cool. Let it cool completely and then transfer it to an airtight container, or wrap the baking sheet in plastic and store it in the fridge until you make your rice. As a step to preparing your mise en place, break up the rice gently with your hands so you get some bigger and smaller chunks, as well as individual grains, before adding it to the wok or frying pan.

If you don't have the time (or the patience) to plan ahead, you can use fresh rice. Just make sure you spread it out on a baking sheet to let the surface moisture evaporate. Give it some time while you prep the other ingredients, and you're good to go!

2. Keep your hands light

Like I said earlier, do not drown your rice in soy sauce, or any other sauce for that matter—please. Keep all the seasonings and sauces light and taste after each addition to adjust to the umami-perfection that you seek.

Don't press or squish the rice or eggs against the bottom of the pan. Fried rice should be fluffy and pressing the grains will encourage them to stick and create clumps. The eggs should also be fluffy and form thin, wispy (remember?) strands or little chunks which you can achieve by using a hot, hot wok or pan and the back or side of a cooking spoon or spatula that just keeps on moving to agitate and lift those eggs into fluffy perfection.

3. The magic of a sprinkle of sugar

The trick to some crisp, caramelized rice comes in the form of sparkly white sugar. A teaspoon of the stuff is enough to get the process going as long as the pan is screaming hot-as our next tip will further explain.

4. Use a big pan and keep it hot

A wok is the ideal vessel for cooking fried rice, as it allows you to toss the rice and prevent burning while keeping all the grains and good things inside the pan-a tough technique to pull off with a normal frying pan. However, in the case that you—like me—don't have a wok, use the biggest pan you have. If the amount of fried rice you're looking to make will nearly fill the entire pan, do it in batches for the best result. You and your rice need plenty of room to move around.

Once you have chosen your now-and-forever fried rice pan, heat it up over medium-high, and keep it there. Preheat it with your vegetable oil (or other high smoke-point cooking oil, see our oil guide ) and after adding your rice, toss, toss, and toss again to get each grain coated in oil. This will help it start to brown and get nice and toasty, but it takes time, so keep tossing!

If cooking in batches, add all the fried rice back to the wok or pan when the last batch is cooked before adding your other ingredients.

5. The importance of mise en place

Especially important to fried rice, but really a tip that all cooks of all levels should take to heart: Prep your ingredients beforehand. Cut everything, measure everything, set everything out, etc. etc. etc. Fried rice moves fast, so be faster and keep your ingredients in separate bowls so you can throw them in while tossing the rice—like a pro.

6. Keep it simple

Resist the urge to go overboard! Just because fried rice can act as the model vehicle for your wildest imagination doesn't mean you should take advantage of it by clearing out your fridge, freezer, or pantry and tossing it all into the wok. Like every dish you cook, either from a recipe or off the top of your head, you should be intentional with your ingredients and try to achieve a balance of flavors instead of a random mishmash of things just because you can.

Opt for a maximum of 2 - 3 ingredients from each of the 5 main categories-sticking to just one rice, of course—and remember that sometimes the simplest recipes, are the best.

Chinese fried rice

7. it's all about the timing.

Like a movie that flows through its plot from exposition to complication, climax to resolution—a good fried rice should do the same and be worked through in layers based on cooking times. Because the egg takes the least amount of time to cook, you don't want to add it add the very beginning, you'll want to add it last or cook it first, remove it, and add it back later. In general, follow this rule of thumb to avoid over- or undercooking anything: preheated pan meets oil (it will smoke, don't worry), then move on to aromatics, vegetables and proteins, rice, seasonings, egg, remove from heat, garnishes.

A few other notes on timing: keeping your ingredients cut in similar sizes will help make sure your fried rice is not only easy to eat (hello, bite-sized!) but cooks evenly. You can also use pre-cooked ingredients like leftover roasted vegetables or grilled meats, just toss them in before adding the rice to let them heat through.

7 easy fried rice recipes

Now that you know just about everything there is in the realm of fried rice, it's time you got to making some! Here are some favorite variations inspired by fried rice dishes the world over.

Published on July 13, 2018

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Cooking School

How to make fried rice.

This dish comes together in a matter of minutes — if you cook it right. Here's how.

Related To:

Photo by: Matt

Fried rice is pretty much a miracle meal. It leans on leftovers and pantry staples and comes together in one skillet in a matter of minutes. Plus, it’s versatile: you can pack it with whatever veggies you have lying around in the fridge. Add in any protein. Use white or brown rice. Did we mention it’s easy on the wallet too? But if you’re already here, we’re guessing you know the merits of fried rice. So let’s jump right into how you make it.

1: Make a Savory Sauce

Fried rice comes together quickly, so make sure you have all your ingredients prepped and measured before cooking. That includes the sauce that you’ll stir in at the end to season the fried rice (because it’s not traditional to season the fried rice with salt and pepper). A 2:1 ratio of soy sauce to toasted sesame oil is a simple place to start. You can stir in additional ingredients like finely chopped garlic, hoisin sauce, honey or fish sauce. Have fun playing with the flavors if you’d like — you can customize your sauce based on whatever you have on hand. For example, this Sweet and Spicy Chicken and Cashew Fried Rice leans on sweet chili sauce, ginger, soy sauce and chili oil, while this Shrimp Fried Rice relies on simple soy sauce and sesame oil. If you’re adding meat or seafood to the stir fry, consider doubling up on the sauce and using it to marinate the protein for 30 minutes at room temperature. This will add more flavor, but isn’t necessary if you want to start cooking immediately.

Studio, frisches Gemüse (Chinakohl, Zuckererbsen und Möhren) im Wok anbraten

Photo by: Westend61/Getty Images

Westend61/Getty Images

2: Choose Quick-Cooking, Delicate Vegetables

Yep, fried rice is great for using up whatever vegetables you have hanging around the refrigerator. But it’s important to be strategic and choose vegetables that cook at the same right, and that cook pretty quickly — otherwise you’ll be standing over the stove for hours. Whatver you’d typically use in a stirfry is great for fried rice. Think: snow peas, thinly sliced carrots, spinach, corn kernels, cabbage, mushrooms, bean sprouts, edamame, scallions, bell pepper slices, etc. This easy Fried Rice recipe actually uses rehydrated dried mushrooms, which are budget-friendly and paced with even more flavor than fresh mushrooms.

3: Cook Veggies and Meat Over High Heat in Batches

It’s tempting to add all of the ingredients to the skillet at the same time, but resist the urge. Cooking the meat, veggies, eggs and rice separately takes just a few extra minutes and ensures non-soggy results. Heat a large nonstick skillet over high heat and use neutral vegetable oil like peanut oil. High heat is important here because you want your meat, rice and veggies to get brown and crispy quickly without totally overcooking. Cook the meat until it’s just cooked through and transfer it to a large bowl. Thinly sliced meat (like the 1/2-inch-thick sliced sirloin steak in Steak Fried Rice ), ground meat or shrimp are great options here because they’re quick-cooking. Then add a little more oil and cook the veggies until they’re crisp-tender; transfer them to the bowl.

4: Scramble the Eggs with Nothing Else in the Skillet

Add a bit of oil to the skillet (which should still be over high heat), add some beaten eggs (1 egg per every 1 cup of rice is a safe bet) and scramble them vigorously just about 10 seconds (really, that’s it!) until they’re set. Transfer them to the bowl and use a wooden spoon to break them up into bite-size pieces.

5: Add Day-Old Rice (Leftovers!) to the Skillet and Cook Until Crisp

Have you ever made fried rice that’s rather...mushy? Or wet? No good. Leftover rice is fantastic for fried rice because it’s drier than freshly made rice. So if you made a big batch of rice earlier in the week or have some extra takeout cartons, put them to work. And make sure you check out our guide on how to eat leftover rice safely . If you don’t have leftovers, just make sure your freshly made rice is cooled completely before you use it. Add some more oil to the skillet, add the fried rice, pat it down into a single layer and let it cook undisturbed for a minute. Then vigorously stir it until the grains dry out, separate and start to crisp and lightly brown.

6: Add Everything Back to the Skillet with the Sauce

This is when everything comes together! Add the meat, vegetables, eggs and sauce back to the skillet and stir until the ingredients are evenly distributed. Plate up your creation, garnishing it with some dark green sliced scallion tops if you’d like it to look extra fancy. For more inspiration, check out some of Food Network Kitchen's best fried rice recipes including Pork and Green Bean Fried Rice , Fried Brown Rice with Shrimp and Vegetables and Kimchi Fried Rice .

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Fried Rice for Hungry College Students

Introduction: Fried Rice for Hungry College Students

Fried rice is a classic Chinese dish, with many different variation depending on the region. Of course, it is a staple of many a quick and easy college meal. The main ingredient, rice, is cheap and easy to cook, and you can add in almost any meat or vegetable sitting around in your fridge. It's so easy to make in large batches, that I often make enough for 3-4 meals in one go - perfect for when exam season rolls around!

Step 1: Ingredients

What ingredients to use for fried rice vary widely - the version I am writing up here is the ultimate budget meal - incredibly cheap, but tasty and complete with eggs, bacon, and frozen veggies for your daily nutrition needs :)

Must-have Ingredients

• Cooked rice
• Green Onion
• Salt and Pepper
• Light Soy Sauce

Optional/Varied

• 1 bag of frozen chopped veggies
• 1/2 bag of bacon

Step 2: Mise En Place

Prep the ingredients

• Scramble the eggs
• Cook the back and chop into small pieces
• Chop the green onion
• Defrost bag of frozen veggies

Step 3: Combine the Ingredients

Turn a pan onto medium-high heat and add in a couple spoons of cooking oil. When it starts to heat up, add in some of your chopped green onion - this helps enhance the flavor of the rice. Finally, add the remaining ingredients into the pan and stir fry!

Step 4: Fry the Rice

Now that all the ingredients are in one place, start to stir fry!

I recommend starting with adding 1 teaspoon of salt, a sprinkle of pepper, and a couple of table spoons of soy sauce to the ingredients in the pan, and then continuing to adjust the amounts as the rice continues cooking.

Stir fry for approximately 7-8 minutes, and enjoy by itself, or with added sauces (I have friends who add in chili sauce, or even ketchup!)

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Essay On How To Prepare Jollof Rice For Students

Jollof rice is a beloved West African dish known for its delicious combination of rice, tomatoes, peppers, and a delightful array of seasonings. Whether it’s a family gathering or a special occasion, jollof rice is a staple dish that brings people together. In this step-by-step guide, I’ll show you how to prepare this mouthwatering delicacy right in your kitchen.

Table of Contents

Essay: How to Prepare Jollof Rice: A Flavorful West African Dish

Step 1: prepare the tomato stew.

To start, let’s prepare the rich and flavorful tomato stew, the heart of jollof rice. Begin by blending fresh tomatoes and peppers to form a smooth puree. In a pot, heat some vegetable oil and sauté finely chopped onions until they turn golden brown. Then, add the tomato and pepper puree to the pot and let it simmer on low heat. This will infuse the oil with the delightful flavors of the tomatoes and peppers, creating a savory base for the jollof rice. You can prepare the tomato stew ahead of time to save on cooking time later.

Step (adsbygoogle = window.adsbygoogle || []).push({}); 2: Boil the Meat (Optional)

For those who prefer a meaty jollof rice, now is the time to add some protein. Cut and wash your choice of meat, such as chicken or beef, and place it in a pot with some water. Add seasoning, like salt, garlic, and thyme, and let it boil until the meat is tender and fully cooked. This step not only enriches the flavor of the jollof rice but also provides a delightful texture to the dish.

Step 3: Parboil the Rice

Parboiling the rice is an essential step to ensure that your jollof rice comes out perfectly fluffy and not sticky. Place the rice in a pot and rinse it thoroughly with water to remove excess starch. Then, pour boiling water over the rice and let it sit for about 5 minutes. Drain the water, and your rice is now ready for the next step.

Step 4: Combine Ingredients

In a large cooking pot, pour the flavorful chicken or beef stock and the tomato stew. Allow it to come to a boil, and then add the drained parboiled rice to the pot. Season the mixture with salt and pepper to taste. The level of water should be equal to the level of the rice, ensuring that the rice absorbs all the delightful flavors of the stew.

Step 5: Cook the Jollof Rice

Now, it’s time to cook the jollof rice! Put a lid on the pot and let it cook on low heat. Remember not to stir the rice while it’s cooking, so it doesn’t get sticky. The rice will soak up all the yummy flavors and smells as it cooks. It usually takes about 20 to 30 minutes for the rice to become soft and fluffy.

Step 6: Serve and Enjoy

Finally, the moment we’ve been waiting for—your jollof rice is ready! Use a fork to fluff the rice gently and serve it hot. The vibrant colors and mouthwatering aroma will entice everyone around the table. Jollof rice is delicious on its own, but you can also pair it with delightful side dishes such as ripe plantains, a fresh garden salad, or a refreshing fruit juice. Gather your loved ones, and enjoy this delectable West African treat together.

Yes, that’s absolutely right! Jollof rice is a versatile dish, and you can try adding different ingredients and flavors to make it just the way you like it. So, don’t be afraid to get creative in the kitchen and enjoy the delicious taste of homemade jollof rice. It’s a dish that brings joy to many people, and you can make it uniquely yours! Have fun cooking and savor every tasty bite of your jollof rice!

Q: What are the ingredients needed to make jollof rice?

A: The key ingredients include rice, tomatoes, peppers, onions, vegetable oil, and various seasonings like salt, garlic, and thyme. You can also add meat or vegetables for added flavor and nutrition.

Q: What is the origin of jollof rice?

A: Jollof rice is believed to have originated in the Senegambia region of West Africa and has since become a popular dish in many West African countries, each with its own unique twist on the recipe.

Q: What are some common side dishes to serve with jollof rice?

A: Jollof rice pairs well with a variety of side dishes, including ripe plantains, fried chicken, grilled fish, salad, coleslaw, or a refreshing fruit juice. The choice of side dishes depends on personal preference and regional variations.

In conclusion, preparing jollof rice is a delightful culinary journey that brings together the vibrant flavors of West Africa. This iconic dish is cherished by many and holds a special place in the hearts of families and communities. Whether it’s a festive celebration or a simple gathering, jollof rice brings joy and unity to the table. So, roll up your sleeves, follow this step-by-step guide, and embark on a flavorful adventure in your own kitchen. Enjoy the delicious taste of homemade jollof rice with your loved ones, creating cherished memories one plate at a time.

Hello! Welcome to my Blog StudyParagraphs.co. My name is Angelina. I am a college professor. I love reading writing for kids students. This blog is full with valuable knowledge for all class students. Thank you for reading my articles.

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Your fried rice doesn’t taste delicious because of these 7 reasons

Do you think fried rice is hard to cook? You’ve tried everything, but it doesn’t come out right.

Many people believe fried rice is one of the most difficult meals to prepare. Although it's quite technical, it’s not really that difficult.

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If your fried rice doesn’t turn out well, it’s probably because you have been making the following mistakes:

1. You are using the wrong rice

What sort of rice are you using? For fried rice, medium-grain rice works best since long-grain rice tends to dry up too fast and short-grain rice is too moist and clumpy.

For making fried rice, choose the Thai Jasmine medium-grain white type. The rice should be rinsed many times to prevent it being sticky.

Long-grain rice is used to make Nigerian fried rice, which is then spiced with ingredients like curry powder, turmeric, chilli powder, coconut milk, and proteins like liver and prawns.

2. Using the wrong pot

Due to its thin metal design, superior heat distribution, and steep edges, a wok is the perfect cooking vessel for fried rice. A wok makes your fried rice simple to stir and flip food without worrying about it falling onto the burner or countertop.

3. Not stirring ingredients properly

Everything depends on how you put the rice in the pan. Not stirring the ingredients in the pan is the key to achieving great fried rice. Instead of stirring, toss the ingredients into the pan. The rice will cook properly due to the constant tossing, but not to the point of burning.

4. Using the wrong oil

Chemistry plays a role in choosing the proper oil for stir-frying since it influences the temperature at which the oil breaks down and smokes. Smokey rice usually tastes better.

When it comes to selecting the best oil, what are your options? Butter is not ideal for hot pans since it has the lowest smoke point, it melts too quickly. Extra virgin olive oil is inappropriate for frying rice.

Canola oil, peanut oil, and unrefined avocado oil all have high smoke points and are the best oils for fried rice. After removing the sesame seeds, you can also sesame oil for a subtle sesame taste.

5. Adding the vegetable at the wrong time

Avoid adding raw or fresh vegetables or protein to fried rice at the wrong time since they might cook too quickly or slowly. It might cook too slowly and become soggy or too fast and become hard. The best thing is to cook them separately before adding them to your bowl of fried rice.

6. Use leftover fried rice

For fried rice, use leftover rice since it helps the grains stand and not cling to each other. It also retains nutrients.

7. Not using cornstarch

Cornstarch is a key ingredient that might be the difference between bland-tasting fried rice and a delicious one. It absorbs moisture and thickens sauces. A sprinkle of cornstarch helps dry the rice grains by making them simpler to cook and less sticky.

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How to make fried rice: Recipe

I s there anything more satisfying than a lunch of lightly fried rice with egg, spring onions, and a perfect combination of seasonings? With this recipe , you'll learn how to make the most delicious fried rice.

There is a vast variety of fried rice dishes out there, each with its own flavor profile and ingredients. To tackle the more complex dishes, you should first learn how to make the most basic of all fried rices, mastering your skill and setting yourself up to create something truly delicious.

How to make the perfect egg fried rice

The perfect egg fried rice is all about the ingredients you use, keeping things simple and getting the technique right. While in many cases fried rice is made better by the equipment you have, it is still something you can make even with the most basic of kitchen utensils. If you don't have a wok, for example, try not to worry.

Here's the equipment you will need to make egg fried rice:

• A wok, or a large shallow-bottomed frying pan
• Measuring utensils
• Rice cooker or pot
• Sharp knife
• Cutting board

As you can see, you don't need anything very special or expensive to make a good egg fried rice.

Egg fried rice recipe | Ingredients

Ultimately, the quantities used in an egg fried rice are all about your personal taste and preferences. Feel free to be liberal with the use of certain ingredients and toss in what you want. In the end, it is about the technique and a few basic elements, not about precise measurements and ingredients.

Here are the ingredients you'll need for a basic egg fried rice:

• Day-old rice (refrigerated), 1-2 cups
• 3 cloves of garlic, diced or thinly sliced
• One large carrot
• Soy sauce, 1-2 tablespoons
• Neutral cooking oil, 1 tbsp
• Sesame oil, 1 tbsp
• Spring onion
• White pepper
• Peanuts (optional, to garnish)

On the proportions: We have designed this recipe to generously feed only one person, though it could be split between two if paired with another dish. If you want to create more or less, adjust the quantities proportionally.

Egg fried rice recipe | Instructions

Making the perfect fried rice is all about technique, not the specific qualities or quantities of the ingredients. The biggest tip we can give you is to cook on a high heat, do things in the right order, preferably use a wok, and season, season, season. It's all about getting a good flavor!

Here's how to make the perfect egg fried rice

Step 1: Start by preparing all of your ingredients, using day-old rice or cooking rice and refrigerating it for a few hours. Dice your other components and whisk your eggs. Once you start cooking, you need everything ready to go.

Step 2: Heat up your wok or pan until it is ripping hot, with a smoky haze. Add your neutral cooking oil as well as your carrots and garlic, quickly tossing until the garlic sweats down (but doesn't brown) and the carrot is soft.

Step 3: Add your eggs, stir-frying them with the carrots and garlic until completely cooked and lumped into clumps.

Step 4: Add your rice and mix thoroughly, making sure all the different components are well combined. Season with salt and a bit of white pepper and fry off for 2-3 minutes.

Step 5: Now it's time to layer in the flavors. Add your sesame oil and toss to mix. Then pull the rice down towards you, exposing a bit of the pan towards the top of the rice.

Step 6: Pour your soy sauce in this space in a moon-shaped curve over the top and immediately start rigorously tossing the fried rice so it all gets effectively mixed together, and the soy sauce reduces in the hot pan.

Step 7: As the soy sauce sweats out, continue to toss and fry off the rice so that it gets little crunchy bits. This should take about 5-7 minutes.

Step 8: Take the rice off the heat and mix in your diced spring onions. Immediately serve, garnishing with some peanuts if you so desire.

As you can probably tell, while fried rice is all about the technique, it's not a particularly difficult to master. Practice a few times, and you will be making a fantastic fried rice in no time at all!

What is fried rice, and where does it come from?

Fried rice is a versatile dish that features in many different cuisines across the Asian continent. Most famous are Chinese and Korean fried rice, which are made up of very different ingredients but utilize a similar technique in the cooking. There are also variations in Japan, Singapore, Malaysia, Indonesia, and elsewhere.

It is believed that fried rice originated in China, specifically during the Sui Dynasty. Today, each kind of fried rice has its own distinct lineage, flavor profile, and story – making them all worthwhile to try.

Important: Fried rice should not be confused with biryani, the Indian dish featuring fluffy saffron-flavored basmati rice. Biryani rice is baked, not fried.

Kimchi fried rice and other variations

Fried rice is one of the most versatile dishes in culinary history and is famous for being a feature of many different cuisines. Once you have learned the basic technique behind a good fried rice, you can make all sorts of different variations by combining regional-specific ingredients.

Here are a few basic and easy variations on fried rice, centered around the base we have taught you:

• Kimchi fried rice: Stir fry kimchi into the fried rice, as well as ginger, chili paste, and MSG.
• Indonesian style: Also known as nasi goreng, it features a spice mix of tamarind paste, chili, tomato paste, brown sugar, shrimp paste, garlic, and fish sauce. Serve it with a fried egg on top.
• Bacon fried rice: Make your fried rice exactly as described, but frying off some bacon in step 2.
• Shrimp fried rice: Chuck some prawns in there, along with shrimp paste and peas.

There are many fantastic options to put a delicious spin on fried rice. It's all about learning the basic technique, mastering it, and then jazzing it up with some more interesting ingredients.

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How to Cook Jollof Rice

To prepare a delicious jollof rice, you need to buy necessary ingredients such as white rice, chicken, pepper, salt, tomatoes, onions, and seasoning. Firstly, you prepare tomato stew by cooking the tomato blend and adding vegetable oil and onions. Then you pour chicken stock and tomato stew into a pot and boil. Next, add parboiled rice, salt, and pepper, and make sure the water level is the same. Lastly, cover the pot and cook on low to medium heat until the rice is cooked. The jollof rice can be served with fried plantain, salad, or coleslaw.

To make tasty jollof rice, follow these instructions. Firstly, buy the required ingredients from the market: two sticks of long grain white rice, chicken (drumstick and chicken breast), salt, pepper (to taste), tomatoes, onions, and seasoning (three maggi cubes and thyme). Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates.

Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool. Then, transfer the chicken stock (prepared by washing and cutting the chicken into pieces and cooking it with seasoning and two chopped onions) along with the tomato stew into a large pot. Let it boil.

To prepare jollof rice, combine thoroughly cooked and drained parboiled rice with salt and pepper according to preference. It is important to maintain the water level equal to that of the rice, ensuring complete evaporation during cooking. Lid the pot and cook on a low to medium heat setting in order to prevent scorching. Accompany the prepared jollof rice with fried plantain, salad, or coleslaw.

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How to cook the perfect rice.

• Word Count: 693
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            Rice is the staple food in almost any home. It has been eaten around the world since the beginning of time. The exact origin of this crop is unknown, but many speculate it was discovered somewhere in China, thousands of years ago. Rice plays a major role in almost every person's diet especially if you are on or below the poverty line. As a struggling college student and as an African, rice is one of my favorite foods. To make rice may seem like a simple feat, yet when many are put to the test, their rice comes out soggy, hard, or inedible. The tools needed to make rice are white or brown rice, cold water, a 4-5 quart stock pot, the matching lid to the pot, a sink, salt, butter or margarine, measuring cup, a large wooden or silicone spoon, a large mixing bowl, fork, timer, antibacterial soap, and finally a stove top. If you are trying to lead a healthier lifestyle, choose brown rice, and if you are not, use white rice. All items needed for this recipe can be found in your local grocery store.              First, decide how many people are being fed. We will be feeding a family of 4. The general serving size of rice is one cup of rice per two people. The rule of thumb is every cup of rice requires 1 3/4 cups of water. Go to the sink and wash your hands with the antibacterial soap. It is extremely important when handling food to make sure your hands are clean and no open wounds exist. Place the 4-5 quart saucepan on the stove and pour 3 1/2 cups of cold water into the pot. Next, grab the large mixing bowl and place it in the sink. Pour 2 cups of white or brown rice in the large mixing bowl and add cold water. Quickly rinse the rice by placing your clean hands in the rice and move them in a circular motion six times. The reasoning for rinsing rice is to remove talc powder, starches, and helps prevent clumping. This step is completely optional. After rinsing the rice, grab the strainer and pour the contents of the mixing bowl into the strainer.

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• Word Count: 1831

9. Influences of the Past

Furthermore the world has been forged into a nearly perfect one, even though their still remains flaws to mend. ... This made a great impact creating a bomb that can easily blow up a whole city; with such strong power, and, if the owner doesn't take careful consideration about how to use such a monstrous weapon, it could end terribly or be used for the wrong purposes. ... The drone planes are the perfect example for a lethal killing machine, they have been improved and can now carry bunker-busting, rocket-boosted munitions furthermore now there are high-powered lasers for self-defence. .....

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Korean Fried Chicken to Save Your Sunday

Serve with beer so cold it’s flecked with ice.

By Sam Sifton

Good morning. The weekends have been filled with frustration lately, all kinds of broken things that need to be fixed before anything fun can happen: the frost-killed hose bib out front; the 30-amp fuse in the hydraulics on the skiff; the shorted-out taillight on the trailer beneath it. That’s often the way of the world: 20-minute jobs that can run to an hour if you’re not careful, two if you’re reckless. It’s annoying!

I suppose there are those who think about cooking this way. I am not one of them. A few hours out in the wild struggling with machines and I’m ready for the best reset I know: a retreat to the kitchen, a workshop I know inside and out, with every tool and ingredient in its place. Delicious is the best salve for exasperation, every time.

So here’s a dinner for anyone who’s wrestled the weekend and brought it only to a draw: Korean fried chicken (above).

Julia Moskin adapted the recipe from one developed by the food writer Cecilia Hae-Jin Lee, using either boneless chicken thighs or bone-in wings. Taste the sauce for the glaze as you make it — some will want a little less ketchup, or a little more gochujang. Serve with sheet-pan japchae and beer you’ve stored in the freezer while you’re cooking the chicken, so cold that it has flecks of ice in it.

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Korean Fried Chicken

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With Sunday sorted, you can turn to the rest of the week.

Simplicity itself: Melissa Clark’s new recipe for buttered noodles with jammy eggs , a pantry classic that’s as simple to make as it is comforting to devour. (Make extra eggs so you can drop them into ramen noodles for lunch later in the week.)

The salmon harvest got underway on the Copper River in Alaska last week, and while I wait for the fresh fish to make its way east, I’m eager to use up the last of last season’s canned sockeye with Lidey Heuck’s recipe for salmon patties . I use crushed saltines in place of the panko, even though I have panko, because that’s what I was taught by my grandmother.

Ham El-Waylly’s recipe for kung pao tofu is a bonkers-good vegetarian take on a mainstay of Chinese American cooking, fiery with dried chiles, tingly with Sichuan peppercorns and thick with peanuts in a silky, flavorful sauce. Could you use cashews in place of peanuts? Of course. Just as you might use cubed boneless chicken thighs in place of the tofu.

Here’s a perfect recipe for a busy weeknight when almost the last thing you want to do is cook: Ali Slagle’s lemon-garlic linguine . It’s as satisfying as a loaf of fresh garlic bread fresh from the oven, though significantly silkier. You could, if you wanted, top it with seared shrimp or scallops.

And then, before heading into another weekend of chores, you should make Farideh Sadeghin’s new recipe for tandoori chicken , which doesn’t require a tandoor — your broiler or grill will do. Marinate the chicken for as long as you can manage, as the lemon juice and yogurt will help tenderize the meat. Serve with steamed basmati rice and cucumber cilantro raita .

There are many thousands more recipes to cook this week on New York Times Cooking . You do need a subscription to read them. Subscriptions are what make this whole enterprise possible. If you haven’t taken one out yet, would you consider subscribing today ? Thanks.

If our technology interacts poorly with yours, please reach out for help. We’re at [email protected] . Someone will get back to you. Or, if you’d like to speak to a manager, you can write to me. I’m at [email protected] . I can’t respond to every letter. But I read every one I receive.

Now, it’s nothing to do with parsnips or pea shoots, but you might consider watching the comedian Katt Williams’s new special on Netflix, “ Woke Foke ,” if only so you can read Jason Zinoman’s critical accounting of the performance in The Times afterward. Jason is writing at the top of his game.

Here’s Benjamin Dreyer in The Washington Post on what he calls “ Redefinition by Misapprehended Inference .” That is, when words don’t mean what many people think they mean. Salacious!

GQ has an excerpt from Glenn Kenny’s new book about the making of “ Scarface .” Every Hollywood story is grim and complicated and this one is no exception.

Finally, Childish Gambino dropped a new video, “ Little Foot Big Foot ,” featuring Young Nudy, off his surprise album, “ Atavista .” Watch that while your chicken’s marinating. I’ll be back next week.

Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking . More about Sam Sifton

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