Next, I push the vegetables to one side of the skillet. I pour the beaten eggs directly onto the other side, allowing them to scramble. Once they’re fully cooked, I mix everything together, which creates a colorful and aromatic stir-fry. Then, I toss in the day-old rice, along with the peas and soy sauce. The soy sauce brings everything to life with its salty, savory goodness. I love how the rice absorbs all those delicious flavors!
After giving everything a good stir, I finish it off with a drizzle of sesame oil, which adds a wonderful nutty flavor. Then, I let it cook for a few more minutes, allowing the rice to crisp up a bit at the bottom—this is my personal favorite part! Finally, I sprinkle the sliced green onions on top, and my Better Than Take Out Fried Rice is ready to be devoured.
Pro Tips for Best Results
One of my biggest tips is to use day-old rice. Freshly cooked rice can be too sticky and mushy, making it hard to achieve that desirable fried texture. If you don’t have day-old rice on hand, I’ve found that spreading freshly cooked rice on a baking sheet and chilling it in the fridge for about 30 minutes works wonders!
I also recommend adjusting the soy sauce to suit your taste. It can be easy to go overboard, so I start with a little and add more as needed. I once added too much and ended up with a salty dish that almost ruined my dinner!
Lastly, don’t be afraid to experiment with your ingredients. I’ve tried different combinations of veggies and proteins, and it always turns out delicious! For instance, adding cooked chicken or shrimp makes it even heartier, while bell peppers or broccoli add a nice crunch.
Common Mistakes to Avoid
One common mistake I made when I first started making fried rice was not letting the rice cool properly. It’s crucial to use cooled rice because it will help achieve that beautiful fried texture. If you add warm, freshly cooked rice, you can end up with a mushy mix. (See the next page below to continue…)
Another blunder is overcrowding the skillet. If you try to make too big a batch in one go, the rice won’t fry properly. It’s better to do it in batches if you’re cooking for a crowd.
I also learned the hard way that rushing through the cooking process can lead to unevenly cooked veggies. Make sure to let them soften a bit before adding in the rice; this will deepen the flavors and provide a better texture.
Finally, don’t skip the sesame oil! I once forgot to add it in my excitement, and it really left the dish lacking that extra layer of flavor that makes fried rice irresistible.