Fried Rice Recipe

Rice: Preferably day-old, this provides the perfect texture for fried rice, preventing it from becoming mushy.

Vegetable oil: Used for stir-frying, it helps to cook the ingredients evenly and adds a subtle flavor.

Mixed vegetables: A combination of carrots, peas, and corn adds color, texture, and nutrition to the dish.

Garlic: Minced garlic infuses the rice with a rich, aromatic flavor.

Gluten-free soy sauce: This provides the essential umami flavor while keeping the dish gluten-free.

Eggs: Beaten and scrambled, they add protein and a creamy texture to the rice.

Green onions: Chopped and used as a garnish, they add a fresh, mild onion flavor.

When making fried rice, using day-old cooked rice is key to achieving the best texture. Freshly cooked rice tends to be too moist and can become mushy when stir-fried. By using rice that has been refrigerated overnight, the grains firm up, making them less sticky and perfect for absorbing the flavors of the gluten-free soy sauce. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out slightly.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb, gluten-free alternative that mimics the texture of rice when cooked.

• vegetable oil - Substitute with coconut oil: Coconut oil is a great alternative for frying and adds a subtle flavor that complements fried rice.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, snap peas: These vegetables provide a similar crunch and sweetness, while also being gluten-free.

• gluten-free soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar umami flavor.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is suitable for those avoiding eggs.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any unwanted odors from seeping in.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. This keeps the flavors intact and the vegetables crisp.

• For longer storage, place the fried rice in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the fried rice has been stored.

• When ready to enjoy, reheat the fried rice directly from the refrigerator or freezer. For best results, use a skillet or wok over medium heat. Add a splash of vegetable oil or a bit of water to help rehydrate the rice and prevent sticking.

• Stir occasionally to ensure even heating. If reheating from frozen, cover the skillet with a lid for a few minutes to allow the steam to penetrate the rice.

• Once heated through, serve immediately and enjoy the delightful flavors of your fried rice.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of vegetable oil to the pan. Once the oil is hot, add the leftover fried rice. Stir occasionally to ensure even heating. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method: Place the fried rice in a microwave-safe dish. Add a tablespoon of water or gluten-free soy sauce to add moisture. Cover the dish with a microwave-safe lid or damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through, until the rice is hot.

• Oven Method: Preheat the oven to 350°F (175°C). Spread the fried rice evenly in an oven-safe dish. Cover the dish with aluminum foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through, until the rice is thoroughly heated.

• Steaming Method: Place the fried rice in a heatproof dish that fits inside a steamer basket. Add a small amount of water to the rice to help with steaming. Cover the steamer and place it over boiling water. Steam for about 5-10 minutes until the rice is hot and fluffy.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Spread the fried rice in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through, until the rice is heated and slightly crispy.

• Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying ingredients quickly and evenly over high heat.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok, ensuring even cooking and preventing sticking.

• Knife: Essential for chopping and mincing ingredients like garlic and green onions with precision.

• Cutting board: A sturdy surface used to protect countertops while chopping vegetables and other ingredients.

• Measuring cups: Used to accurately measure the rice and vegetables, ensuring the correct proportions for the recipe.

• Measuring spoons: Handy for measuring small quantities of ingredients like vegetable oil and soy sauce.

• Mixing bowl: Useful for beating the eggs before adding them to the wok, ensuring they are well mixed.

• Garlic press: An optional tool that can be used to efficiently mince garlic cloves, saving time and effort.

• Serving spoon: Used to serve the fried rice once it's cooked, making it easy to transfer from the wok to plates.

Use day-old rice: Day-old rice is drier and less sticky, making it perfect for fried rice. Cook extra rice the day before to save time.

Pre-chop vegetables: Chop carrots, peas, and corn in advance and store them in the fridge. This reduces prep time.

Ready-to-use garlic: Use pre-minced garlic from a jar to skip peeling and chopping.

Batch cook eggs: Scramble multiple eggs at once and store them in the fridge for quick use.

Organize ingredients: Arrange all ingredients near the stove before cooking to streamline the process.