A versatile, affordable and very tasty dish! You’ll be surprised at how quickly my No Fuss Fried Rice comes together (and how quickly it’s devoured!) Look out for my special ingredient which gives the dish added texture, and sets it apart from other fried rice recipes.
No Fuss Fried Rice is a much loved dish from the Asian side of my family.
My Chinese mother-in-law was undoubtedly a fabulous cook, and luckily she passed on some of her know-how to my husband. He’s extra pleased with himself as he even named the dish for this post (l did the cooking though).
The ingredients list is simple; that’s the way we like it at home. We also love Chinese sausages in our fried rice. If you haven’t tried them, you should; they’re delicious. Chinese sausages can be bought from supermarkets and Asian grocery stores.
But you can certainly put your own spin to the dish and add whatever protein or vegetable you prefer. Here’s what you could add:
- bbq pork
- bean sprouts … l could go on!
What sets my recipe apart from fried rice recipes is the addition of lettuce. Yes, l know this may sound a little weird, but when added at the last minute and tossed until it slightly softens, lettuce gives this dish extra texture and a little crunch. I always add lettuce!!
You can eat fried rice as a side, a snack or as a main. Personally, l am not adverse to having a bowl or two for breakfast!
I bet you could probably make some fried rice with what you already have in your fridge right now!!
Preparation Time: 10 mins
Cooking Time: 10 mins
Servings: 2-3 (recipe adjustments note 4)
- 3 cups precooked day old rice (long grain, medium grain, basmati or jasmine rice) (notes 1 & 2)
- 2 tbsp vegetable oil, plus 2 tsp extra
- 1 small onion, finely diced
- 1/3 cup diced carrot (roughly 1 medium carrot)
- 1/3 cup frozen peas (thawed if you have time)
- 1/2 cup thinly sliced shallots/scallions
- 1/2 cup of either diced chicken, bbq pork, Chinese sausages or 100 g/3.5 oz baby shrimp/prawns
- 2 eggs, lightly beaten
- 1 handful of shredded lettuce (roughly 4 lettuce leaves)
- 1-2 tbsp regular soy sauce (note 3)
- salt to taste
- Remove rice from fridge.
- Heat 2 tbsp of oil in a wok, skillet or large frypan over medium high heat. I use a large fry pan.
- Add the diced onion, carrot and peas. Saute until veggies have softened, 2 – 3 minutes. Add your choice of protein and saute a further 1-2 minutes. If using raw prawns, saute until cooked through.
- Add the rice. Break up any clumps with a spatula. Pour soy sauce over the rice and stir through.
- Push the rice to the side of the pan and add 2 tsp of oil to the empty space. Pour in the egg mixture. When the underside has cooked through, flip over and cook other side. The egg must be cooked well; no sloppy bits. Use a spatula to break into small pieces.
- Toss egg through the rice. Add the lettuce and shallots. Remove from heat. The residual heat will slightly soften the lettuce and shallots. Have a taste. Add salt if required.
- Serve immediately.
- The golden rule is to use rice that’s been made a day ahead, covered and refrigerated. Day old rice helps keep the rice grains separate. This does pose a problem if you suddenly get a hankering for fried rice. My suggestion is to not get too hung up on the ‘day old’ rule. When l need fried rice in a hurry, this is what l do. l cook the rice, then l transfer it to a large plate/tray and allow it to cool while l finish my prepping (see note 2). You can also refrigerate it until ready for use (l usually don’t bother).
- Here’s how l cook my rice: Rice Cooker: Place 1 cup of rice and 1 cup of water in the rice cooker and cook according to the manufacture’s instructions. Stove Top Absorption Method: Place 1 cup of rice and 1 1/2 cups of water in a small-medium saucepan over moderate-high heat. When the water just comes to the boil, reduce heat to low or low medium so that the water simmers gently. Cover with lid. Simmer for 13-15 minutes or until all the water has been absorbed. Tilt the saucepan to make sure there’s no water left. Remove from stove. Keep lid on. Allow to rest for 10 minutes. Fluff with fork and refrigerate.
- Add 1 tbsp first. Taste and make adjustments if necessary.
- Recipe Adjustments: If cooking for 4-5 people: Stove Top Absorption Method: use 1 1/2 cups of rice to 2 1/4 cups water. Simmer rice for 17 minutes. Rice Cooker: use 1 1/2 cups of rice and 1 1/2 cups water. Follow manufacturer’s instructions. The following adjustments also need to be made: 4 tbsp vegetable oil, plus 1/2 tbsp extra, 1 medium onion, 1 cup diced carrot, 1 cup peas, 3/4 cup choice of protein, 2 handfuls of shredded lettuce, 3/4 cup sliced spring onions, 3 eggs, 2-3 tbsps soy sauce, salt to taste.