Homemade fried rice is in my regular rotation. It’s thrifty, versatile, and reliant on pantry staples. Until recently, I’d always used cold rice, previously cooked and stored in the fridge overnight. That’s the typical method for home cooks, and it’s a good strategy. Plus, there’s the smug satisfaction that comes from having planned ahead.
But then I read the Serious Eats article by J. Kenji Lopez-Alt questioning the conventional rules for fried rice and suggesting that freshly cooked rice works just fine. The appeal of instant gratification won me over.
I gotta say it’s a small thrill to make fried rice from start to finish in less than an hour. I might give a slight edge to day-old cold rice for the tactile sensation of not-clumping when you add it to the pan. But I’m happy to have this trick up my sleeve when the craving hits.
Unless you have a seasoned wok and know how to use it, homemade fried rice doesn’t have the seared flavor you get from your favorite restaurant. My recipe relies on a large non-stick frying pan. By using smoked Canadian bacon, you can approximate some of that restaurant-style smoky flavor. Canadian bacon is lean pork loin that is smoked and fully cooked.
Another tip for making fried rice at home, which applies to all stir frying really, is to prep all your ingredients in advance. I’ve learned the hard way, this is not the time to attempt multi-tasking. Get your mise en place! My final bit of advice: don’t crowd the pan. Cooking the ingredients in small batches in stages helps move things along and promotes a little bit of sizzle on the rice.
Fried Rice with Canadian Bacon
EQUIPMENT
- large, 12-inch frying pan or sauté pan
Ingredients
- 1 teaspoon canola oil for vegetables (more for rice, listed below)
- 1/2 large onion, finely chopped
- 1 clove garlic, minced
- 1 large carrot, finely diced and pre-cooked (see notes)
- 1/2 cup frozen peas
- 3 oz. Canadian bacon, diced (about 2/3 cup)
- 2 Tablespoons canola oil, divided
- 3 cups cooked white rice, divided (see notes)
- 1 large egg, beaten
- 2 Tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- Salt to taste
Instructions
- If using freshly cooked rice, cook the rice, then spread it out on a sheet pan and allow to cool for 5 minutes. Otherwise, immediately refrigerate cooked rice and store it covered in the refrigerator overnight.
- I prefer to precook the carrots so they're fully tender in finished dish. Microwave carrots in a small bowl with a bit of water for a minute or so till just tender, then set aside. (Alternatively, steam-saute the carrots in 1/4 to 1/2 cup water with 1 teaspoon oil over medium-high heat in a large non-stick pan until no water remains, before adding the onions.)
- Briefly heat 1 teaspoon oil over medium-high heat in a large non-stick pan (skip this if you've already added the oil to steam-saute the carrots.) Add the onion & carrot and sauté for 2 to 3 minutes until onion is soft and translucent. Add the garlic, peas, and Canadian bacon. Cook for about 3 minutes, stirring frequently, until peas are heated thoroughly and Canadian bacon is starting to brown. Transfer the vegetables and Canadian bacon mixture to plate.
- Add 1 Tablespoon oil to the pan. Add half the cooked rice, stirring well and breaking up any clumps with a wooden spoon. Cook for 2 to 4 minutes stirring occasionally, until rice is thoroughly hot and starting to lightly brown in spots. (Chilled, day-old rice requires a bit more cooking time than freshly cooked rice.) Transfer this first batch of fried rice to the plate with vegetables and Canadian bacon.
- Add another 1 Tablespoon oil in the pan. Add the remaining rice and stir thoroughly, again breaking up any clumps. Cook for about 2 to 4 minutes, stirring occasionally, until rice is thoroughly hot and starting to lightly brown. (Chilled, day-old rice requires a bit more cooking time than freshly cooked rice.) Push the rice to one side of the pan.
- Add the beaten egg to the cleared side of the pan. Cook the egg, stirring frequently, until just set. Start to break up the egg into small pieces and quickly stir egg into the rice.
- Transfer the vegetables, Canadian bacon, and first batch of fried rice back to the pan. Stir well to combine. Add sesame oil and soy sauce. Stir well. Continue stirring for about 2 minutes or until ingredients are well mixed and hot throughout. Taste and salt as needed.
Notes
- I’ve tested the recipe using standard long grain, Jasmine, and Basmati rice, following package instructions for water to rice ratio if I’m planning to refrigerate the rice overnight.
- If using freshly cooked rice, I had best results making the rice somewhat dry by using a bit less water than indicated in cooking instructions on package (or by following instructions on package for “drier rice”).
- In my experience, color is not a great indicator to determine how long to fry the rice. When I first started making fried rice at home, I ended up with dried crunchy rice in an attempt to achieve uniform golden brown color. Stir fry the rice in generous amount of oil over medium-high to high heat for 2 to 4 minutes, stirring well and breaking up any clumps. The end result is rice that is lightly toasty, thoroughly hot, maybe with some grains starting to brown in spots.
- This recipe is optimized for a large, 12-inch, nonstick pan. A smaller pan does not adequately accommodate the volume of rice and add-ins.
- Canadian bacon is lean pork loin that is smoked and fully cooked.
- I prefer low-sodium soy sauce for this recipe. If using regular soy sauce, start with only 1 Tablespoon, then taste and add more as needed.
- My familiarity with fried rice is based on restaurant versions from Chinese and Thai restaurants in the midwest United States. My homemade version is adapted to use the equipment and pantry ingredients of my kitchen. But I love to seek out English language resources for East Asian and Southeast Asian cooking to explore the many variations of fried rice and learn about new-to-me ingredients. Some of my favorites: The Woks of Life, Viet World Kitchen (I especially love the cookbook Asian Dumplings), and Maangchi.
