Recipes: The secret to good homemade fried rice


Fried rice with broccoli and kimchi with “poached” eggs

Makes 4 servings

For a variation on the standard fried rice, we don’t just scramble an egg or two into the mix. Instead, we “bag” a few in hollow areas of the fried rice until the whites are just set and the yolks are deliciously runny. While the eggs cook, the rice forms a golden, crispy bottom crust.

You will need a 12 inch nonstick skillet with a lid for this recipe. Remember to create pits in the rice to contain the eggs and make sure they are deep enough to expose the surface of the pan. If the wells are too shallow, the eggs will take longer to cook and the bottom of the rice may become too dark.

4 tablespoons grape seed oil or other neutral oil, divided

1 pound of broccoli crowns, cut into ½ to 1 inch florets

1 bunch of green onions, thinly sliced, white and green reserved separately

4 cups cooked cold short-grain white rice

1 cup of kimchi cabbage, coarsely chopped, plus 2 tablespoons of kimchi juice (or water)

3 tablespoons of soy sauce

1 tablespoon of toasted sesame oil

Kosher salt and ground black pepper

4 large eggs

In a 12-inch non-stick skillet over medium-high heat, heat 1 tablespoon of oil until it sparkles. Add broccoli and toss to coat. Cover and cook, stirring occasionally, until well charred and tender-crisp, 7 to 8 minutes. Transfer to a plate and set aside.

In the same pan over medium-high heat, heat the remaining 3 tablespoons of oil until sparkling. Add the green onion whites and cook, stirring, until fragrant, 30 to 60 seconds. Stir in the rice, breaking up any lumps, then cook, stirring occasionally, until heated through, 2 to 3 minutes. Return the broccoli to the pan and add the kimchi and juice, soy sauce and sesame oil. Stir, then taste and season with salt and pepper.

Reduce the heat to medium-low. Using the back of a spoon, form 4 evenly spaced wells in the rice, each about 2 inches wide and deep enough that the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until egg whites are set but yolks are still runny, 4 to 5 minutes, turning the pan halfway through for even cooking. Serve sprinkled with the greens of the scallions.

Fried Rice With Edamame And Ham.Connie Miller / from CB Creatives

Fried Rice With Edamame And Ham

Makes 4 servings

This recipe works with long, medium or short grain rice – no adjustment is necessary depending on the variety. The savory-sweet Japanese furikake – a mix of seasonings – sprinkled over each serving is a savory touch.

No need to thaw the edamame, as the beans will thaw and cook right in the pan.

4 cups cooked rice, chilled

4 tablespoons grape seed oil or other neutral oil, divided

3 large eggs

2 ounces sliced ​​deli ham, cut into ½ inch pieces

1 bunch of green onions, thinly sliced, white and green parts reserved separately

1 cup of frozen, shelled edamame

1 tbsp soy sauce and more for serving

1 tablespoon unseasoned rice vinegar

1 tablespoon of mirin

In a medium bowl, toss the rice with 2 tablespoons of oil until evenly coated, breaking up any lumps, then set aside. In a small bowl, beat the eggs until well combined, then set aside.

In a 12-inch non-stick skillet over medium-high heat, add 1 tbsp of the remaining oil and heat until sparkling. Add the ham and green onion whites, then cook, stirring constantly, until the ham begins to brown and the pieces are no longer sticky, about 2 minutes. Add the edamame and cook, stirring, until heated through, about 2 minutes. Transfer to a bowl and set aside.

In the same skillet over medium-high heat, heat the remaining 1 tablespoon of oil until it sparkles. Add the rice and cook, stirring to break up any lumps, until heated through, about 2 minutes. Push the rice to one side of the pot and add the eggs to the clearing. Cook, stirring and removing the eggs from the rice, until almost set but still shiny, 30 to 60 seconds.

Reduce heat to medium-low and stir in the ham mixture, breaking the eggs into small pieces. Remove from the heat and stir in the soy sauce, vinegar, mirin and shallots. Serve with additional soy sauce on the side.

Thai fried rice

Makes 4 servings

We love the aromatic flavor of jasmine rice, but long grain white or basmati works too. A good Thai fish sauce is essential; at Milk Street we use Red Boat. Chef Andy Ricker, who taught us a version of this recipe in Thailand, uses pork belly, but it can be hard to find. Pancetta works well as a substitute – it has the right amount of salt and fat. Plain bacon will also do the trick, but avoid smoked bacon.

1 tablespoon of Thai fish sauce

1 teaspoon of soy sauce

1 teaspoon of white sugar

4 cups of cooked and chilled jasmine rice

1 tablespoon of peanut or vegetable oil

2 eggs, lightly beaten

4 ounces thinly sliced ​​pancetta, chopped

4 green onions, white and green parts thinly sliced, reserved separately

1 large shallot, minced

1 garlic clove, minced

¼ cup chopped fresh cilantro

Cucumber slices, lime wedges and pickled peppers, for serving

In a bowl, combine the fish sauce, soy sauce, 1 teaspoon of water and sugar. Set the mixture aside. Use your hands to break up the rice so that no lumps remain, then set aside.

In a 12-inch non-stick skillet over medium-high heat, add the oil and heat until smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the pan and cook over medium heat until crispy. Using a skimmer, transfer to the plate with the eggs.

Discard all but 1 tablespoon of the fat from the pan and return it to medium-high heat. Add the green onion whites, shallot and garlic, then cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.

Stir in the fish sauce mixture, then pour over the rice. Cook, stirring, until well combined. Incorporate the pancetta and the egg, breaking the egg. Transfer to a large plate and sprinkle with cilantro and green onions.

Serve with cucumber, lime wedges and pickled peppers.


Christopher Kimball is the founder of Milk Street, which is home to a magazine, school, and radio and TV shows. Globe readers get 12 weeks of full digital access, plus two issues of the print magazine Milk Street, for just $ 1. Go to 177milkstreet.com/globe. Send your comments to [email protected]


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