EASY GOLDEN FRIED RICE (15 MINUTES)
Golden fried rice that uses pantry ingredients which not to mention is easy and quick to make.
Equipment
- Wok or large frying pan
- Large mixing bowl
- Spatula or wooden spoon
Ingredients
- 2 cups cooked rice jasmine rice or any long-grain, day-old, refrigerated
- 4 egg yolks from medium or large eggs
- 2 tbsp neutral cooking oil divided
- 2 Chinese sausages (lap cheong) sliced, about 50g, or substitute
- 1/2 cup mixed vegetables (peas, carrots, corn, or your choice)
- 1 tbsp spring onions chopped
- pinch salt
- dash of black pepper
Instructions
- Remove rice from fridge 15 minutes before cooking. Use a fork to break up any clumps until grains are separated.
- Separate egg yolks from whites. In a large bowl, mix the yolks with the rice until every grain is coated and the rice turns pale yellow.
- Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add sliced sausages and fry until slightly crispy, 2-3 minutes. Transfer to a bowl.
- Add remaining tablespoon of oil to the pan. Add the egg yolk-coated rice and spread in an even layer. Let sit undisturbed for 1-2 minutes to crisp the bottom.
- Toss the rice and continue cooking for 2-3 minutes, stirring occasionally, until heated through and glossy.
- Push rice to one side. Add vegetables to the empty space and stir-fry for 1 minute to heat through.
- Mix rice and vegetables together. Add the cooked sausages back. Season with salt and pepper to taste.
- Turn off heat. Add chopped spring onions and toss everything together. Let residual heat wilt the spring onions for 30 seconds.
- Serve immediately while hot, optionally topped with a fried egg or your favourite condiments.
Video
Notes
Notes
- Day-old rice is essential for the best texture. Fresh rice will be too moist and mushy.
- Save the egg whites for other recipes—scramble them, add to smoothies, or freeze for later.
- Make it vegetarian by omitting sausages and adding tofu, mushrooms, or extra vegetables.
- Blanch fresh vegetables for 2-3 minutes before using if they're not pre-cooked.
- Don't over-salt as sausages and other additions may be salty already. Taste and adjust.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of oil for best results.
- Adaptable recipe: Use any protein you have—ham, bacon, chicken, prawns, or go meat-free!