Ways to Cook the Best Fried Rice Ever

Ever wonder why chefs always get the right flavors that you’ve always wanted when you start to cook a bowl of fried rice? Well, here are some of the tips that you might want to learn from the expert!

1. Use cold leftover cooked rice

Reason: Grains being chilled in refrigerator will be firmer and dries the grains; making it easier to separate while frying. If possible, it’s best to avoid fresh cooked rice at any condition. This is because freshly cooked rice is warm and moist and the outcome – sticky clumps of fried rice.

2. The correct grains for the perfect fried rice

Use medium or long-grain rice like Jasmine or basmati rice, which cooks up sturdier and fluffier. Short grain rice tends to be softer and stick together easier.

3. By using a larger pan (If possible)

Yes. Preferably using a big wok as you need to toss or mix the ingredients around. A small wok won’t get your stir fried up pretty good, and the heat is not well transferred around the wok. Plus, ideally you should only cook 1 to 2 servings at a time to avoid uneven taste.

4. The heat that matters

Perhaps you’ll be thinking what does it got to do with the heat. A blazing hot wok with a fair bit of cooking oil is the trick. A hot wok heats up everything evenly and thus it helps to heat up every grain of rice and evaporates the excess moisture.

5. Prevent from over dosage of sauces and seasoning

Soy sauce, oyster sauce or fish sauce – you don’t want those liquid seasonings to spoil the whole awesome fried rice just like that. Plus remember to watch out for the saltiness and moisture of your rice. You don’t want a plate of overly salty and clumpy fried rice, do you?

Overall, remember to master all the skills equally and prepare for some awesome good fried rice to serve your family and friends! Try this recipe out and receive compliments after this!

是不是想知道为什么厨师们可以每次炒出那么美味的炒饭呢？现在给你一些小贴士，让你也能炒一碟厨师级的炒饭，可以在家人面前“威”一番。

成功秘诀一： 隔夜饭

因为隔夜饭放在冰箱里会被吸收水分，使得饭炒起来更加粒粒分明。刚煮好的饭最好别用来炒，这样你的炒饭会变成炒饭团，就是因为水分太多了。

成功秘诀二：用对的米

用米粒细长或中等的，如Jasmine或是Basmati，这样的米饭炒起来会比较坚固和柔软。反而细短的米饭炒起来会太嫩和容易粘在一起。

成功秘诀三：大镬

别误会哦，不是糟糕的意思哦！是要用比较大的镬来炒，因为炒的时候米饭有空间滑动和材料也容易混合在一起。用小镬不是不好，只是炒出来的饭不够完美和散热空间不大，还有一次不能炒太多。

成功秘诀四：火候

火候对一碟炒饭来说是很重要的。要炒出一碟有火候的炒饭，关键就在烧热了的镬和淋上热油，要整个镬是热的，这样每一粒米饭都可以吸收锅里的热度。

成功秘诀五：调味不可太多

酱油、蚝油和鱼露 – 太多的酱汁会把一碟完美的炒饭给毁了，因为会使饭太多水份，同时也要注意炒饭的咸度。你也不想吃一碟十分咸的炒饭吧!

如果你已经掌握了以上的秘诀，一碟完美的炒饭应该指日可待了。
同时，食谱也为你准备好了，快来试一试吧！

Fried Rice Recipe: / 炒饭食谱：

Prep Time: /准备时间: 15 Minutes / 15分钟
Cook Time: / 烹饪时间：5 Minutes / 5分钟

Ingredients: / 食材：

2 tbsp oil / 食油 2茶匙
2 cloves garlic, diced / 蒜 2瓣，切碎
4 oz chicken breast, cut into cubes / 鸡胸肉，4oz，切粒
4 oz prawns, peeled and shelled / 虾，4oz，剥壳
1 cup frozen mixed vegetables / 杂豆，1杯
12 oz overnight rice / 隔夜饭， 12oz
1 tbsp fish sauce / 鱼露，1茶匙
1 tbsp light soy sauce / 酱油，1茶匙
1/4 tsp Oyster sauce / 蚝油，1/4汤匙
3 dashes white pepper to taste / 胡椒粉，适量
2 eggs, lightly beaten / 鸡蛋，2颗，稍微打发
Salt to taste / 盐，适量

Method: / 做法：

1) Heat wok or pan and add in 2 tablespoon of oil.
烧热镬和倒入2茶匙食油。

2）Add garlic and stir-fry till golden brown, then add in the main ingredients of chicken, prawns and vegetables. Fry them until it is half-cooked.
加入蒜爆香或至金黄，然后分别加入鸡胸肉、虾和杂豆，炒至半熟。

3）Then, add in rice and stir well.
然后加入饭，开始炒和拌均匀。

4）You may now add in liquid ingredients like fish sauce, soy sauce or oyster sauce; then continue to stir for a couple of minutes.
过后分别加入调味料，如鱼露、酱油和蚝油，然后继续炒几分钟。

5）Using the spatula, push the rice aside and make a rounded shape in the middle. Pour the beaten eggs in, for approximately 30 seconds, cover the eggs with the rice. Leave up to approximately 1 minute and stir fried together with the rice and mix well.
用锅铲在饭中间弄一个窝，加入鸡蛋，等大概30秒，再将饭盖着鸡蛋，大概1分钟，然后一起再炒。

6）Add salt and pepper to taste, serve hot.
放入适量的盐和胡椒粉就是一碟完美的炒饭了。

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