The Secret to Delicious Fried Rice

A few days ago we ordered vegetarian Indian food from the amazing Gokul restaurant here in St. Louis. As always, the leftovers included a huge heaping of white rice. Today I planned to turn that white rice into fried rice, and by sheer serendipity, this morning I found that a chef/restaurateur friend had shared a video about how to make fried rice.

Of course, I’ve made fried rice before, but it turns out I was missing a few key ingredients, and I did some of the steps out of order. You can watch the video for the full, correct way to do it; below is how I did it (and yes, the results were delicious).

  1. Scramble the egg, then set it aside. The “set it aside” part was new to me, but Eric recommends doing so. I don’t have a wok, so used a cast iron skillet. I mostly used avocado oil, but I added a touch of sesame oil too. Oh, and I had duck eggs from my recent trip to the farmer’s market, so I used 3 of them (I mostly eat vegetarian, so I used an extra egg and didn’t add sausage as Eric does in the video).
  2. Cook the veggies. I combined garlic, ginger, shiitake mushrooms, and green onions with white pepper, szechuan seasoning, and oyster sauce. I’ve used most of those in the past, but this was my first time adding oyster sauce, and now I’d say it’s the special sauce for elevating friend rice.
  3. Add the rice. I used rice that was around 4 days old, and Eric recommends “day-old rice.” I think I was in an acceptable range; the point is to not use freshly cooked rice, as it’s a little too wet. I also added butter here, per Eric’s recommendation–I’m always happy to add Kerrygold butter to anything. I should have also added miso per Eric’s instructions, but I don’t have it, and I couldn’t find it at the grocery store.
  4. Add the egg. Finally I added the omelet-like egg back to the rice and diced it up a bit. Here I did one other thing slightly different than Eric: I like my fried rice a little crispy, so I let one side of it rest in the skillet without messing with it for a few minutes. I also added some cilantro on top at the end (though no red onions like Eric did–I’m not big on onions).

The result was definitely the best fried rice I’ve ever made. Oyster sauce, my friends–that’s the key!

Do you have a secret recipe for great fried rice? If you’d like to learn more, Eric’s video is below.

2 thoughts on “The Secret to Delicious Fried Rice”

  1. If I have learned anything about Egg Fried Rice in the past year, it is that extremely high heat and a high smoke-point oil are the crucial ingredients in making the best fried rice. Not through any trial and error of my own, mind you, but through the rabbit holes I have gone down due to @mrnigelng’s comedic reviews of asian dishes being prepared by famous chefs.

    As a bookend to the wonderful video Schil posted above, I will submit Uncle Roger’s review of a chef demonstrating the best fried rice technique here:

    And for an even more in-depth analysis, here is a chef reviewing Uncle Roger’s review of the chef with the best technique:

    Enjoy your individual rabbit hole adventures.


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