I love Asian food. After working in a Chinese buffet for years as a teenager, you’d think I’d gotten my fill years ago, but that is NOT the case. I could eat sushi, sashimi, sesame, teriyaki, and every other form of hibachi or Mongolian. Anything. But, sadly, I am not the best at making Asian food at home. Until I found a way to make Fast Fried Rice. Yes, yes, yes. Fried. Rice. Fast.
Understand that this fried rice recipe may not be like all the others, but it’s good, fast and makes for the best side dish when you make pepper steak or teriyaki chicken. You can make the fried rice (from start to finish) at the same time you’re making your main dish and never miss a beat.
Ingredients for Fast Fried Rice
- 2 tblspn sesame oil (although you can sub olive oil in a pinch)
- 4-6 cups day-old steamed rice (I recommend Jasmine, and if you’re in a pinch, don’t wait for the rice to be day-old, just make it with fresh rice)
- 6 tblspn soy sauce
- 3 tblspn teriyaki sauce
- 1 tblspn sesame seeds
- 1/8 cup carrots, cubed (you can buy these frozen and that makes this even faster, but you want to thaw before using)
- 1/8 cup peas (again, if you use the frozen variety, that kind of rocks)
- 1/18 cup cooked ham, cubed (optional)
- 1/8 cup onion, cubed
- 1 egg, mixed as if to make scrambled eggs
Making a Batch of Fast Fried Rice
- Heat your wok (or very large, deep pan) over high heat until water dances across the surface.
- Turn the heat down to medium-high and place the sesame oil in the pan, swirling it around until it coats the entire bottom.
- Put the onions, carrots and peas in the pan and sauté until soft, approximately 2 minutes.
- Place the rice in the pan, followed promptly by the soy and teriyaki sauces.
- Stir until the rice is coated and the veggies are mixed throughout.
- Allow the rice to sit for 2 minute intervals, then stir, until all of the rice has been cooked at least twice this way.
- Add sesame seeds, ham and egg. Stir in the 2 minute intervals until the egg is cooked throughout.
- Enjoy!
Fast Fried Rice
Sadly, I am not the best at making Asian food at home. Until I found a way to make Fast Fried Rice. Yes, yes, yes. Fried. Rice. Fast.
Ingredients
- 2 tblspn sesame oil, although you can sub olive oil in a pinch
- 4-6 cups day-old steamed rice, I recommend Jasmine, and if you’re in a pinch, don’t wait for the rice to be day-old, just make it with fresh rice
- 6 tblspn soy sauce
- 3 tblspn teriyaki sauce
- 1 tblspn sesame seeds
- 1/8 cup carrots, cubed (you can buy these frozen and that makes this even faster, but you want to thaw before using)
- 1/8 cup peas, again, if you use the frozen variety, that kind of rocks
- 1/18 cup cooked ham, cubed (optional)
- 1/8 cup onion, cubed
- 1 egg, mixed as if to make scrambled eggs
Instructions
- Heat your wok (or very large, deep pan) over high heat until water dances across the surface.
- Turn the heat down to medium-high and place the sesame oil in the pan, swirling it around until it coats the entire bottom.
- Put the onions, carrots and peas in the pan and sauté until soft, approximately 2 minutes.
- Place the rice in the pan, followed promptly by the soy and teriyaki sauces.
- Stir until the rice is coated and the veggies are mixed throughout.
- Allow the rice to sit for 2 minute intervals, then stir, until all of the rice has been cooked at least twice this way.
- Add sesame seeds, ham and egg. Stir in the 2 minute intervals until the egg is cooked throughout.
- Enjoy!