Fried Rice 101: How to Make Fried Rice at Home 炒飯 | Hunger Pangs

cooked rice

🥗Healthier: brown rice

💰Cheaper: day-old rice

Brown rice is more nutritious, while day-old rice is often cheaper and ideal for frying.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a budget-friendly gluten-free option.

Pour boiling water over Chinese dried shiitake mushrooms to hydrate them for at least 15 minutes.

Cut off the thick stems of the hydrated mushrooms using scissors.

Slice the mushrooms into quarter-inch strips.

Prepare the flavoring by mixing light soy sauce and oyster sauce.

Beat 2 eggs until just combined, leaving some white and yolk visible for texture.

Heat oil in a wok over medium heat until it bubbles when a few drops are added, about 15-20 seconds.

Add the beaten eggs to the hot wok and cook until fluffy, then remove them from the wok.

Add a little more oil to the wok and then add small deveined shrimp, cooking until opaque, about 30 seconds.

Combine the cooked shrimp back with the fluffy eggs.

Add leftover cold Jasmine rice to the wok, ensuring it's crumbly and not fresh to avoid sogginess.

Dice char siu into half-inch cubes and add it to the rice mixture.

Add Chinese sweet sausage (lap cheong) to the rice mixture.

Increase the heat to high and add more oil to the wok until it's scorching hot.

Add the hydrated mushrooms to the hot wok and stir-fry.

Add the char siu to the wok and stir-fry with the mushrooms.

Add peas and minced garlic to the wok and stir-fry everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens