One Pot Fried Rice
Servings: 2 ☻ Prep Time: 15 minutes ☻ Cook Time: 15 minutes
Fried rice is one of the dishes that I usually don’t order from restaurants. My mom used to say that it wasn’t worth the money because it was so simple and easy to make at home. And it’s much healthier that way. So growing up, especially when I studied in Ohio, fried rice was one of the dishes that I always had at least once every week. I used to put a lot of meat, chilies and soy sauce in.
Recently, I started to see the beauty of the taste to just have only vegetables in my fried rice without any heavy sauces. I’m going to share it with you. It’s a little plain but very tasty. Whenever I want to have something light, but fulfilling, I would make this fried rice with all the vegetables that I have in the fridge. If you have trouble to clean your fridge, this is the best way to go. Just toss in whatever you have, it’s delicious!
This version is the base of any fried rice that you want to make. If you like to have more umami fishy feeling, add in a little bit fish sauce. If you want to make it looks like the restaurant version, add in some soy sauce. Whatever you want to make, this is your starting point. And I will give you a few tips to help you have successfully delicious homemade fried rice.
Tip 1: Choose the right rice. I always use Jasmine rice, which produces a nice aroma and fluffy, but not mushy nor clumpy after you fried them. If you can’t find Jasmine rice, use long grain rice. Short grain rice like sushi rice or sweet glutinous rice will not work for fried rice. They will be too sticky.
Tip 2: Cooked Rice: The best and easy way to cook rice is to use a rice cooker. This may seem crazy, but it is better if the rice is one day old (or any leftover rice. Leaving it in the fridge makes it dehydrated which is perfect for frying it. If you don’t have any leftover rice and want to have fried rice soon, you can make your rice with 1/3 -1/4 less of water and put the cooked rice into the fridge to chill for a few hours.
Tip 3: A wok is not essential to make fried rice, but it’s ideal. If you don’t have one, make sure you choose a large non-stick pan or skillet that has enough depth for all the rice and ingredients you’ll toss in.
Tip 4: A hot wok/pan with a high smoking point oil is another key. Remember to wait until the wok/pan hot and then pour in the oil. Wait until the oil is almost smoky, then toss in things that will give aroma to the oil like ginger, green onions, dried chilies, etc. This is also an essential cooking strategy for any kind of Asian stir fry.
- 2 cups rice, cooked
3-4 tablespoons cooking oil (higher smoking point oil with neutral flavors, like peanut oil, sunflower oil)
3-4 cups baby spinach, or bok choy or other leafy green vegetables (*Note 1 & 2)
1 carrots, diced (*Note 1 & 2)
2 eggs, beaten and add in a little salt, optional
1/2 teaspoon salt (based on your preference)
1/4 teaspoon white pepper powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 green onions, diced, separate white and green parts
half bunch of cilantro, chopped, optional
Wok or a large non-stick pan/skillet
1. If you like to add in proteins to your fried rice, marinate and stir-fried the proteins before you start to cook the fried rice.
2. Generally, peas, carrots, celeries, corns, onions will take a little bit longer (around 1 – 2 mins) to cook than leafy greens (around 30 – 45 seconds). So make sure you put in leafy greens later.
Step by Step Instructions
Prepare all the vegetables and rice. Break up any large chunks of rice.
Preheat the wok or a large non-stick deep pan in high heat. Wait until the wok or pan is super hot. (Test it by placing your hand close to the center of the wok and feel the heat coming off it.)
Pour in 3-4 tablespoons of cooking oil until it’s almost reached the smoking point. Toss in green onion (only white part) and ginger. Sauté for about 10 seconds. Then add vegetables (carrots, bok choy white parts) and stir-fry for another minute or 2 until fragrant. Then add all leafy vegetables and stir-fry for another minute or 2.
Stir in the rice and stir-fry for another minute or 2.
Make a hole in the middle of your fried rice. Pour in the beaten eggs. Scramble into small pieces until cooked.
Add in salt, white peppers, onion powder, garlic powder (other options: soy sauce, fish sauce, chilies, sesame oils, sesame seeds) and garnish with green onions (green part).