How to Make Fried Rice
Whether you're making Nigerian party fried rice or a quick egg fried rice, the secret is the same: dry rice and a hot pan.
Start with dry rice
Use rice cooked the day before, or cook it until just tender, spread it on a tray and let it cool completely. Wet, warm rice clumps and steams.
Prep everything first
Dice vegetables small and evenly so they cook in the same time. Have sauces and seasoning measured.
Fry in batches
A crowded pan loses heat. Fry the rice in two or three batches over high heat, tossing constantly.
Two styles
Nigerian fried rice is seasoned with curry powder and thyme and usually includes liver, carrots, peas and green beans.
Asian-style egg fried rice relies on soy sauce, garlic, spring onion and scrambled egg.
Common mistakes
- Using freshly cooked, steaming rice.
- Too much sauce, which makes rice soggy.
- Low heat — rice should sizzle, not steam.
