Steaming Fried Rice: A Simple, Quick, And Tasty Guide

Steamed fried rice is a delicious and versatile dish that can be made in a variety of ways to suit different tastes and preferences. It is a great option for using up leftover rice and can be cooked in a wok or a steamer. The key to getting it right is to use firm, chilled rice, which is why day-old rice is best. This dish can be served as a side or a main, and there are numerous ways to adapt it to include your favourite ingredients, such as meat, seafood, and vegetables.

Use day-old rice for the best texture

Using day-old rice is crucial to achieving the perfect texture in fried rice. Freshly cooked rice is too soft and will result in a gluey mess. Day-old rice, on the other hand, has had time to firm up in the fridge, providing the ideal texture for fried rice. It should be well-chilled before use, ensuring the grains are firm and separate rather than soft and sticky. This is an important step in achieving the desired fried rice consistency.

When preparing fried rice, it is essential to use long-grain white rice. While brown rice can also be used without changing the cooking time, basmati, jasmine, and calrose rice are not suitable due to their grain length. The type of rice used will impact the final texture of the dish.

To cook the day-old rice, heat a wok or large skillet with vegetable oil and cook on high heat for about 3 minutes. Break apart the rice and mix it with the oil. It is important not to let the rice brown, only cooking it until it starts to heat through. This step ensures the rice is cooked evenly and has a nice texture.

After adding the sauces and seasonings, the day-old rice will absorb the flavours while maintaining its firm texture. This results in a delicious and visually appealing fried rice dish. Using day-old rice is a simple yet crucial step in creating the perfect fried rice, enhancing both its taste and appearance.

How to steam rice

Ingredients

• 2 cups cooked jasmine rice, cooled, or more to taste
• 2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 1/2 tablespoon fried shallots (optional)
• 1 tablespoon light soy sauce, or to taste
• 1/4 teaspoon dark soy sauce
• 3 drops sesame oil, or to taste

Method

To make steamed rice, you will first need to cook the rice. This can be done in a rice cooker, on the stovetop, or even in a steam oven. For stovetop cooking, simply add the desired amount of rice and water to a pot, bring to a boil, reduce heat, cover, and simmer until the rice is tender.

Once your rice is cooked, spread it out on a tray or plate and place it in the refrigerator to cool completely. This step is important as it helps the rice firm up, which is essential for achieving the perfect fried rice texture.

Now, for the steaming part:

• Heat a wok or large skillet over medium-high heat and add vegetable oil.
• Once the oil is hot, add the garlic and shallots (if using). Cook, stirring frequently, until fragrant, about 1 minute.
• Add the cooked rice to the wok, breaking it up with a spatula and mixing it into the oil.
• Continue cooking the rice over medium-high heat for 3 to 5 minutes, stirring occasionally, until the rice is heated through and starting to loosen but not brown.
• Add in the light and dark soy sauce, along with the sesame oil, and stir quickly to combine.
• At this point, your rice is steamed and ready to be used in your fried rice recipe!

Note: The above instructions are for steaming plain rice. If you are making a dish like Cebu-style steamed fried rice, you will also be making a pork and shrimp stew to serve over the rice.

The best ingredients to use for flavour

The key to delicious steamed fried rice is in the ingredients you choose to enhance its flavour. Here are some of the best ingredients to use:

Rice

The type of rice you use is crucial. Long-grain white rice is the best option for fried rice, as it provides the ideal firmness. Brown rice can also be used, but avoid basmati, jasmine, or calrose rice as they are either too long or too short. It is important that the rice is chilled before use; day-old rice that has been refrigerated works best as it has a chance to cool and firm up.

Oils

Vegetable oil, sesame oil, and peanut oil or sunflower oil are commonly used in fried rice. Sesame oil, in particular, adds a savoury flavour to the dish.

Soy Sauce

Soy sauce is a staple seasoning in fried rice. It is best to use low-sodium soy sauce to prevent the dish from becoming too salty.

Oyster Sauce

Oyster sauce is a secret ingredient that adds a unique savoury flavour to the fried rice. It is an essential component that elevates the taste of the dish.

Eggs

Eggs are a popular addition to fried rice, providing protein and a scrambled texture. Beat the eggs lightly before adding them to the wok or skillet.

Meat

Meat, such as pork belly, shrimp, or bacon, adds substance and flavour to the dish. Cut the meat into small cubes to ensure even distribution throughout the rice.

Vegetables

While some vegetables like broccoli, carrots, and peppers are not ideal for fried rice, others can enhance its flavour. Green onions, Chinese cabbage (wombok), garlic, ginger, and onions are excellent choices to add a crunchy texture and a mild flavour to the dish.

Spices and Seasonings

Spices like black pepper and ginger, along with seasonings like Maggi seasoning, add extra flavour to the steamed fried rice.

By choosing high-quality ingredients and incorporating a variety of flavours and textures, you can create a delicious and authentic-tasting steamed fried rice dish.

The best meat to use

When it comes to choosing the best meat for your steamed fried rice, there are a few options to consider. Here are some recommendations to elevate your dish:

Pork

Pork is a versatile and popular choice for steamed fried rice. You can use pork belly, which is commonly used in Filipino steamed rice dishes. Cut the pork belly into cubes and marinate it with a mixture of Chinese cooking wine, oyster sauce, cornstarch, sesame oil, and black pepper. This combination of flavours adds depth and aroma to your dish.

Alternatively, you can opt for pork tenderloin or pork kasim, which is a leaner cut of pork. Cut the pork into small cubes to ensure even cooking. Pork pairs well with shrimp, and you can create a delicious pork and shrimp stew to accompany your steamed fried rice.

Chicken

Chicken is another excellent option for steamed fried rice. Choose chicken breast for a leaner choice, or go for chicken thighs if you prefer dark meat. You can add cooked chicken to your fried rice or even use leftover chicken to create a quick and tasty dish. Chicken complements a variety of vegetables and sauces, so feel free to experiment with different combinations.

Beef

Beef is a hearty option that can take your steamed fried rice to the next level. Select beef cuts like sirloin, ribeye, or strip steak for optimal flavour and texture. You can slice or cube the beef before cooking it to your desired doneness. Beef goes well with a variety of sauces, such as teriyaki or soy sauce, and can be paired with vegetables like eggplant, bok choy, or zucchini.

Bacon

Bacon adds a smoky and savoury dimension to your steamed fried rice. Dice or chop bacon into small pieces and cook it until crispy. The rendered fat from the bacon will also add flavour to your dish. You can incorporate bacon into your fried rice or use it as a topping for an extra indulgent touch.

How to make the perfect egg

Ingredients

• 3 large eggs, thoroughly beaten
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 teaspoons light soy sauce
• 3 scallions, thinly sliced crosswise
• 1 1/2 to 2 cups (about 1 pound/450g) cooked rice (see note)

Method

Using refrigerated leftover rice, heat up a wok or large skillet with vegetable oil and cook on high heat for 3 minutes.

Add your beaten eggs to the wok or skillet and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.

Push the rice to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tablespoon) of the soy sauce to the eggs.

Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving them a mix with a spatula until they start to cook and look scrambled, but are still a little runny.

Now mix the egg into the rice.

Add in the soy sauce, oyster sauce, and sesame oil and stir quickly to combine.

Add the scallions, remove from heat and toss to combine. Transfer to a serving platter and serve immediately.

Frequently asked questions