Thursday, April 19, 2012

Super Easy Fried Rice

Dinner: April 18

In keeping with my apparent trend of cooking everything but American food, I decided to try some fried rice. It looked easy enough, and I pulled a dusty old Chinese cookbook from the bookshelf to find my recipe.

Here’s the recipe as modified by me, removing peas and adding shrimp:

  • ¾ cup long grain rice
  • 3 eggs, beaten
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 3 green onions, finely chopped
  • ¼ pound shrimp
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
The directions were simple. Cook the rice per instructions, and cook eggs until scrambled in a separate pan. Heat oil in the wok, add garlic, green onions, and shrimp for one minute. Stir in rice, then soy sauce, eggs, and salt.

This was super easy to make. The problem I discovered was that the measurements didn’t add up. Three eggs were entirely too much for this recipe, and there was way too much vegetable oil in the wok. I’m trying it again tonight but using only one egg for ¾ cup rice, and only using a dash of vegetable oil in the wok. Additionally, two green onions for this recipe is plenty.

All in all, though, it was very tasty! I can’t see ordering out for fried rice again unless utter laziness takes over, but the recipe is so simple and cheap (with the exception of the shrimp) that it only makes sense to take the 15 minutes or so to do it myself.


  1. If you make your rice the day before and refrigerate it overnight, it will improve the texture of your fried rice. Having cold rice will keep the rice grains separated and ensure that your rice doesn't overlook or get mushy.(I took a Japanese steakhouse cooking class and they said cold rice was the secret to getting perfect fried rice every time)

  2. That is a great tip! Thanks for sharing it.

  3. If you make your grain the day before and chill it instantaneously, it will enhance the structure of your fried grain.