Fried Rice

Fried rice is best eaten immediately after cooking, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat in a wok or skillet over high heat with 1 tbsp oil, breaking up any clumps and stirring constantly for 2–3 minutes until heated through.

This happens when the rice is too moist or fresh. Always use day-old chilled rice. If the grains stick together during cooking, your heat may be too low—increase it to medium-high and ensure you have enough oil coating the rice.

Any firm or crunchy vegetable works: carrots, peas, corn, bell peppers, green beans, onions, celery, broccoli florets, or zucchini. Avoid very wet vegetables like tomatoes or cucumber; frozen mixed vegetables work well and cook quickly.

Yes. Skip eggs if you like, or add 1 cup cooked diced chicken, shrimp, or ham with the vegetables. Brown ground beef separately and crumble it in with the rice.

Fried rice is a complete meal on its own, but you can serve a simple cucumber salad, steamed edamame, or Thai chilli sauce on the side. A cold beer or jasmine tea pairs well.

Keep in an airtight container in the fridge for up to 3 days. Reheat in a wok or skillet over high heat with 1 tbsp oil, stirring constantly for 2–3 minutes until steaming hot. Add a splash of water only if it looks very dry. Do not microwave, as it will dry out the rice.