I’ve always wondered how chefs of Asian restaurants do their fried rice magic.
When they do it, every bite is perfect.
The rice grains blend seamlessly with the meat, vegetables, and spices. No odd clumps, mushiness, or uneven flavors that I often encountered with our home-cooked fried rice.
When I was old enough to take cooking lessons, I asked the chef what the secret usually is.
His answer?
Knowing which rice to use for fried rice and how to prepare it.
My 16-year-old self had to pay to learn these rice tips and tricks.
But, in this post, you can have them all for free!
What Kind of Rice for Fried Rice: Does It Really Matter?
I’ve read multiple times online that the best rice for fried rice is whatever kind you have left over.
While I appreciate the idea of reducing food waste, I must disagree with this statement.
Not every rice variety is fitted for fried rice.
Short-grain rice, for example, such as Arborio, is too sticky to achieve that ideally separated and fluffy fried rice grains.
Brown rice is also usually not recommended, as it can’t absorb flavors as well as white rice.
So, if you’re wondering if it really matters what kind of rice you use for fried rice, the answer is a resounding YES.
Top Rice Variety for Fried Rice: Jasmine Rice
Before I jump straight to the best rice to use for all kinds of fried rice recipes, allow me to note this crucial tip: you must use day-old rice for the best results.
Don’t have time to let the rice sit in the fridge for an entire day or even overnight?
At least let it rest for an hour or two. Just never use fresh-off-the-stove or hot rice.
Using old rice ensures that the grains of your fried rice will avoid clumping, better absorb flavors, and have that ideal slightly firm yet tender texture.
This technique will really bring out the best of the crowned rice variety below– the undeniably best rice for fried rice.
Jasmine Rice
The long-grain rice most commonly found in Chinese and other take-out fried rice boxes is Jasmine rice.
It’ll really enhance the authentic Asian fried rice experience, where the grains can easily separate and absorb flavors. Of course, provided that you let it rest after cooking (at least overnight, if possible).
Reasons to use Jasmine rice for fried rice
Subtle Aroma: Jasmine rice has that subtle, floral aroma that adds another layer of complexity to the existing flavors of other fried rice ingredients. When fried, the fragrant aroma of Jasmine rice becomes more prominent, making the dish more appetizing.
Flavor Absorption: The best fried rice is one where even the rice grains themselves are packed with flavors. Jasmine rice will let you achieve this effortlessly with its ideal porosity.
Perfect Texture: Jasmine rice maintains its firmness when fried. It’s soft yet doesn’t become sticky or clumpy when cooked, making it extra easy and convenient to use for fried rice.
Go-to Runner-ups
Every now and then, I end up not using Jasmine rice for my fried rice.
Oftentimes, it’s because of availability issues, but sometimes, I just like to switch things up when cooking.
When I’m not using Jasmine rice for fried rice, I often opt for the two rice varieties below instead.
Basmati Rice
Just like Jasmine rice, Basmati rice is an aromatic long-grain rice (some people even confuse the two).
I often use it when I want firmer, drier grains that can withstand vigorous stir-frying.
Or, if I want that extra chewiness that becomes the balancing bridge between the crunch of vegetables and tenderness of protein.
Calrose Rice
In Japanese cuisine, Calrose rice (and other medium-grain rice) is often the main ingredient in fried rice.
This type of rice gives a soft mouthfeel that some people prefer over the fluffier texture of Jasmine rice.
Plus, the stickiness of Calrose rice usually lets it absorb flavor better than its longer white rice counterpart. It’s easier to eat with chopsticks, too!
Rice for Fried Rice: Not Just a Filler
Rice typically makes up at least half of the volume of your fried rice.
It’s not just a filler that’s supposed to bulk up the dish or a binder that keeps all the other ingredients together.
The grains in your fried rice will absorb the flavors you add and determine the overall texture of the dish.
So, make sure to choose the right type of rice for your preferred fried rice outcome.
Asian-restaurant-inspired Fried Rice
A foolproof recipe for that classic, tastes-like-take-out Asian-inspired fried rice.
Ingredients
- 2 tablespoons of unsalted butter (divided)
- 3 medium eggs (whisked)
- 1 cup of cooked shrimp (or protein of choice)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1/2 cup of frozen peas (thawed)
- 4 cups of rice (cooked and preferably day-old)
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sesame oil
- Sliced green onions (for garnish)
- Salt and black pepper (to taste)
- 1 teaspoon of grated ginger (optional)
- 1 tablespoon of fish sauce (optional)
Instructions
- In a large skillet, over medium heat, melt 1 tablespoon of butter.
- Pour in the eggs and scramble until fully set. Transfer the scrambled eggs to a plate and set aside.
- Add the remaining tablespoon of butter to the skillet.
- Sauté the diced carrots and onion in the skillet until tender, about 3-4 minutes.
- Add the minced garlic and grated ginger (if using) and cook for an additional minute.
- Stir in the chilled rice and thawed peas, cooking for 3-4 minutes until the rice starts to brown.
- Return the scrambled eggs and add the cooked shrimp (or chosen protein) to the skillet.
- Add the soy sauce, sesame oil, and oyster sauce, stirring for 1-2 minutes until heated through.
- Drizzle fish sauce if you want an extra depth of flavor or saltiness.
- Serve hot with sliced green onions for garnish, if desired.
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