Best Ever Fried Rice - Erren's Kitchen

Best Ever Fried Rice - Erren's Kitchen

On the table in less than 20 minutes, this homemade recipe for the Best Ever Fried Rice is healthier and just as good as your favorite restaurant take-out.

This recipe a budget-friendly, one-pot meal that will satisfy everyone you serve it to.

Who doesn’t love fried rice? Whether it’s chicken, egg or pork fried rice, it’s loved around the world, but making it at home isn’t always easy.

Why this recipe works:

• With this recipe, you’ll learn how to make fried rice that can be made in so many variations.


• It’s perfect for using up leftover rice and is budget friendly.


• The anchovy paste adds another level of flavor that makes this dish stand out from all other fried rice recipes.

When making fried rice, you don’t have to use a lot of vegetables (although you can add some if you’d like).  I use basic, aromatic vegetables like onions or shallots, green onions, and garlic.

The secret ingredient to great fried rice – anchovies (I use anchovy paste).  I saw it on some cooking show years ago and once I tried it, I never went back!

It gives fried rice a real restaurant flavor.  I know many people don’t like the idea of anchovies, but I promise it doesn’t give it a fishy flavor and you don’t need much.

You can use chopped up anchovy fillets that are melted in the oil, but I prefer the anchovy paste.
It keeps well in the refrigerator and I never use the whole can when I buy the fillets, but either will work fine.

Here’s how to make this fantastic dish:

 

Heat your wok over high heat for a couple of minutes. Add about a tablespoon of oil (it will smoke).  Then, add the egg.

Cook the egg until just undercooked, remove from the wok and set aside.

Next, cook the onion, green onion and garlic just until they’re fragrant, followed by the anchovy paste.

Add the cold rice.

As soon as you add in the rice, increase the temperature and add the soy sauce.

Add whatever cooked meat you’re using along with the egg you fried earlier.

Mix to combine.

Taste and season as needed.  Serve and enjoy.

Love Chinese food? Check out some of my recipes while you’re here.

Cook’s tips:  

• Don’t use freshly cooked rice. If you try to cook fried rice with freshly cooked rice, the rice becomes overcooked and too soft.


• Make the rice ahead and chill before frying.  The key to making perfect fried rice is starting with chilled, day-old cooked fried rice that’s cooked with just a little less water than usual to keep the rice firm. 

• Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.


• Do not make the fried rice ahead of time and reheat.  This will result in overcooked rice.


• Dark soy sauce should not be high in sodium.  It’s used to add color.  Be sure to check your brand’s label and alter the amounts accordingly.


• Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!

Recipe variations:

• Add shrimp or cubed pork instead of chicken. 


• For added crunch and texture, add sliced water chestnuts.


• Adding carrots and peas make this a great dish to sneak in vegetables.

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Best Ever Fried Rice

This quick and easy fried rice makes a delicious Chinese dinner or side dish for your favorite stir-fry.

Ingredients

• 
  Vegetable oil
  or any mild oil of your choice
  


• 
  6
  eggs
  lightly beaten
  


• 
  1
  small onion
  chopped
  


• 
  2
  green onions
  trimmed and sliced into rounds
  


• 
  1
  clove
  garlic
  chopped
  


• 
  1
  tablespoon
  anchovy paste
  


• 
  2
  cups
  long-grain rice
  cooked and chilled
  


• 
  1
  tablespoon
  light soy sauce
  or more depending on taste
  


• 
  1
  tablespoon
  low sodium light dark soy sauce
  


• 
  Ground black pepper
  


• 
  1
  cup
  leftover chicken
  or whatever meat you want to use
  

Instructions

1. 
   

   Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).  

   
   


2. 
   

   Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.

   
   


3. 
   

   If needed, add a bit more oil. Add the onion, green onion, and garlic.  Cook just until they’re fragrant.  Stir in the anchovy paste.

   
   


4. 
   

   Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)

   
   


5. 
   

   Taste and add more soy sauce or seasoning needed and serve hot. 

   
   

Nutrition Facts

Best Ever Fried Rice

Amount Per Serving

Calories 520
Calories from Fat 99

% Daily Value*

Total Fat 11g
17%

Saturated Fat 3g
15%

Cholesterol 270mg
90%

Sodium 769mg
32%

Potassium 348mg
10%

Total Carbohydrates 78g
26%

Dietary Fiber 1g
4%

Sugars 1g

Protein 22g
44%

Vitamin A
9.1%

Vitamin C
4.7%

Calcium
8.6%

Iron
15%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes:  This recipe was originally posted in 2014, but was updated in 2018 with slight changes to the recipe as well as including step by step photos, nutritional information, tips and a video.