expository essay on how to cook fried rice

Fried Rice in One (Not So) Easy Step

– 3 tablespoons butter – 2 eggs, whisked – 2 medium carrots – 1 small white onion – 1/2 cup frozen peas – 3 cloves garlic – salt and pepper – 4 cups cooked and chilled rice – 3-4 green onions – soy sauce (to taste) – 2 teaspoons oyster sauce (optional) – 1/2 teaspoons toasted sesame oil

I bet you didn’t read those numbers.

I’ll let you in on a secret – I didn’t either.

The ingredients above were copied and pasted from the first Google search result for “fried rice recipe.” But, without any disrespect to the recipe’s owner, I can tell you it’s wrong.

The only true fried rice recipe is no recipe at all. There are no measurements, no exact instructions, no timer for how long something should sizzle in the pan. There are only smells and feelings and memories. I learned to cook fried rice on the rickety stool covered in Blues Clues stickers, surrounded by the scents of my nainai’s Minnie Mouse apron, my yéyé’s cashmere sweater, or my mama’s Pantene shampoo; in the comfort of our cozy condo and our sweltering Hángzhou apartment; by watching the eggs crack over delicate china bowls, tossed and stirred in woks using slanted wooden spatulas. We used however much leftover rice we had, however many eggs we found appropriate, and a combination of anything and everything or nothing sitting in the fridge.

I’ve always been more of a baker than a cook. I enjoy recipes – I enjoy the process of being exact and finding details, tweaking and leveling and weighing. Other people will have recipes passed down from their great-grandparents; I will have memories, held dear, but no way to pass anything on besides the recreation of childhood moments. From a young age, I found solace in the meticulous baking recipes found in Western cookbooks.

This coveting of all things exact doesn’t flow into the rest of my life. My mom will tell you my desk is a mess – I call it “room for creative license.” My mom will tell you my closet is also a mess – I call it “fashionably curious.” My mom will tell you my life is sometimes, you guessed it!, a mess. I call it MAPWIFOWISTBSIDMOTBOML, also known as “my-artistic-phase-where-I’m-figuring-out-who-I’m-supposed-to-be-so-I-dumped-myself-out-to-be-organized-much-later.” That’s a mouthful, so I shorten it, obviously.

On the flip side, I like measuring the liquid in my graduated cylinder from the exact bottom of the meniscus. If your text message has a typo in it, I feel the nagging urge to annoyingly correct you. If the origami swan I folded has an uneven tail, I will take it apart and start over. (This was certainly detrimental to my life during my middle school’s mission to fold 3,000 paper swans.)

But I understand the beauty of spontaneity and organic creation. There’s something special in realizing that no two recreations of my grandpa’s fried rice will ever be the same, and really, isn’t that what life is? Creation, without recipe?

It’s funny. This may contradict everything I’ve written thus far, but the more I bake, the more I realize perhaps baking is spontaneous too. I don’t always need to weigh my flour beforehand in order to get perfect cookies, nor do I really need to add the copious amounts of sugar the recipe calls for. My signature food is brownies, but I challenged myself to use a different recipe every time. You’d be surprised at how different brownies taste when you add an extra egg, and you’d be especially uncertain about my baking skills if you tried my brownies that had wayyy too much baking soda (trial and error…).

I’m learning to love improvisation. It’s not mutually exclusive with loving precision, and it’s such an integral part of my culture, I’d be missing out otherwise. Coming to terms with and embracing the unknown is scary and definitely a process, but I assure you: One day, I’ll master my own fried rice.

Admissions Committee Comments

What we learn about Jess from her essay is a willingness to experiment, to take risks and find failure, and to learn from the past—whether it is from her parents and grandparents or just her own experiences. Her essay is clever and well written, but more importantly it shows us her willingness to try different things, to embrace the different interests and aspects of her own personality, and to approach different things with a positive attitude.

Posts you may also be interested in

Pursuing My Passion in Research

• Essays That Worked

How Hopkins Will Help Me Become a Better Mathematician

Research as an Echo to Storytelling

Quick Links:

• Majors, Minors & Programs
• Application Deadlines & Requirements
• College Planning Guide

Essay Service Examples Life Chicken

Essay on How to Prepare Jollof Rice and Chicken

Introduction

Ingredients:.

• 2 cups of long-grain rice
• 1 kg of chicken pieces (thighs, drumsticks, or a whole chicken)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, blended or finely chopped
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 scotch bonnet pepper (optional, for heat)
• 2 cups of chicken broth
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Proper editing and formatting
• Free revision, title page, and bibliography
• Flexible prices and money-back guarantee

• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Season the chicken with salt, pepper, and half of the minced garlic.
• In a large skillet or pot, heat the vegetable oil over medium-high heat.
• Add the chicken pieces to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.
• In the same pot, add the chopped onion, minced garlic, and bell peppers.
• Sauté the vegetables until they are soft and fragrant, usually for about 5 minutes.
• Add the blended or finely chopped tomatoes, tomato paste, and the scotch bonnet pepper (if using). Stir well to combine.
• Add the rice to the pot and stir it with the vegetables to coat it evenly.
• Sprinkle in the thyme, curry powder, paprika, dried thyme, and dried rosemary. Season with salt and pepper to taste.
• Pour in the chicken broth and bring the mixture to a boil.
• Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
• Gently place the browned chicken pieces on top of the rice.
• Cover the pot again and continue to cook on low heat for another 15-20 minutes or until the chicken is fully cooked and tender.
• Occasionally check the pot to ensure the rice does not stick to the bottom. If needed, add a little more broth or water to prevent burning.
• Remove the pot from the heat and let it rest for a few minutes.
• Fluff the rice with a fork, mixing in the chicken and vegetables.
• Serve the jollof rice and chicken hot, garnished with fresh herbs if desired.

Our writers will provide you with an essay sample written from scratch: any topic, any deadline, any instructions.

Cite this paper

Related essay topics.

Get your paper done in as fast as 3 hours, 24/7.

Related articles

Most popular essays

Being from the south, I insist that everyone should experience the taste of a southern chicken...

Chicken sexing is a crucial process in the poultry industry that involves identifying the sex of...

Every year millions of people sit down and watch the Superbowl and thousands of those people take...

Today I will share with you one of my favorite things to make=satay chicken with a delicious...

Research Question: Can the recent exponential increase in imported Chicken, into South Africa, be...

• McDonald’s

McDonald's, a globally recognized fast-food chain, has become synonymous with its iconic menu...

• Cultural Diversity

Jerk chicken is a popular and iconic dish originating from the beautiful island of Jamaica. It is...

These burritos are stuffed with huge amounts of protein and fiber. Even better, they're light and...

If you’re not cautious you’ll regret it… My dog, Felix, was one year old and my brother never had...

Join our 150k of happy users

• Get original paper written according to your instructions
• Save time for what matters most

Fair Use Policy

EduBirdie considers academic integrity to be the essential part of the learning process and does not support any violation of the academic standards. Should you have any questions regarding our Fair Use Policy or become aware of any violations, please do not hesitate to contact us via [email protected].

We are here 24/7 to write your paper in as fast as 3 hours.

Provide your email, and we'll send you this sample!

By providing your email, you agree to our Terms & Conditions and Privacy Policy .

Say goodbye to copy-pasting!

Get custom-crafted papers for you.

Enter your email, and we'll promptly send you the full essay. No need to copy piece by piece. It's in your inbox!

• Toggle Search
• Toggle Menu

Easy Fried Rice

• January 5, 2023
• 638 comments
• Jump to Recipe
• Leave Review

Learn how to make The Best Fried Rice Recipe at home! This copycat fried rice recipe tastes just like your favorite restaurant but even better! Loaded with tons of vegetables, scrambled eggs, leftover white rice and my secret ingredient: Butter !

Love fried rice as much as I do? Give my Shrimp Fried Rice , Beef Fried Rice or Cauliflower Fried Rice a try!

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!

BEST Fried Rice Recipe

Fried Rice has to be one of my all time favorite takeout inspired dishes to make at home. It’s easier to control the saltiness, sweetness and to bump up the veggies when you make it at home! Our family makes this fried rice recipe at least once a week with whatever vegetables we have on hand. It is always the perfect accompaniment to my take out style dishes. I love serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef .

It all starts off with cold day old rice . This is super important! If you are like me and don’t always plan ahead make sure to cook your rice first and allow it time to completely cool in the fridge or freezer. Fried rice is best when it is made with cold rice. You can even cook the rice the night before. The longer the rice sits the better it tastes!

Next, I add in lots of veggies! For flavor I add soy sauce and oyster sauce . I also like to add Sriracha for a little kick. This recipe is a great way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon, pancetta or try my Shrimp Fried Rice or Beef Fried Rice Recipe .

The Best Rice for Fried Rice

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture. Not what were looking for!

Fried Rice Ingredients

• Butter: This is my secret ingredient ! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice. You can always substitute any other cooking oil if you prefer but I really suggest giving butter a try in your fried rice.
• Eggs: Are added for protein and are typical in fried rice recipes. You can omit and substitute tofu if you are allergic to eggs or simply not a fan.
• Veggies: I use diced carrots, onions, garlic and peas. Feel free to use whatever vegetables you have on hand. Bell peppers, zucchini, leeks, corn and edamame would all be great in this!
• Rice: I prefer to use long grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
• Soy sauce: I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
• Oyster sauce : Is a thick savory slightly sweet and salty sauce that can be found in the international or asian section of your grocery store.
• Sesame oil : Adds a wonderfully nutty flavor to this recipe. A little bit goes a long way!
• For serving: I like to top my stir fried rice with green onions and sesame seeds for garnish.

How to make Fried Rice

• Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked.

• Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil . Cook for 1-2 minutes to heat through. Serve immediately with green onions for garnish, if desired.

Can you make Fried Rice in the Air Fryer?

Yes ! Cooking fried rice in the air fryer is super easy! Simply add all of the ingredients to the air fryer and cook until warmed through. Find the full step by step instructions in my Air Fryer Fried Rice Recipe

Tips for making The Best Fried Rice

• Choose the right type of rice:  Long grain rice like jasmine is best!
• Use COLD day old rice:  For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freeze to cool down quickly then use as directed.
• Always rinse the rice before using: This removes the extra starch from the rice and prevents it from clumping.

• Add some heat: If you like extra heat add in some Sriracha or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.
• Break up the clumps of rice: When rice is old it tends to clump up. To ensure even browning and crisping of the rice break up the clumps with your hands before stir frying.

Why Butter?

Have you watched them cook fried rice at a hibachi restaurant? They always use butter and it is so good! After I saw them make it with butter I always make my fried rice at home with butter instead of oil. I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly!

Why cold rice?

When rice is just cooked and still warm it clumps together. However when you use cold day old rice the rice dries out a bit and the clumps can be easily broken apart. This ensures each kernel of rice actually gets “fried” when your stir frying resulting in a less mussy fried rice!

• In place of the rice try adding cauliflower , quinoa or riced broccoli for a healthy low carb twist.
• For protein add beef , shrimp or chicken to this recipe. Simply brown the protein first, set aside then toss back in with the rice and veggies once they’ve finished cooking.
• For a twist try adding chopped up kimchi for kimchi fried rice. It adds the perfect tang and heat!
• Brown rice can be substituted for the white rice for extra fiber and nutrients.
• Feel free to substitute whatever vegetables you have on hand. Red bell peppers, celery or broccoli would all be great in this!

What can I use instead of oyster sauce?

If you can’t find oyster sauce or simply don’t have it in your pantry you can substitute hoisin sauce or try and make your own oyster sauce. Here is a great recipe for diy oyster sauce!

STORAGE AND REHEATING INSTRUCTIONS

• Refrigerate: Fried rice for up to 4 days in an airtight container.
• To freeze: Store leftovers in a large ziplock bag for up to 3 months. To freeze fill up the ziplock bag then lay flat and remove the air. This makes it easy to stack in the freezer and defrosts super fast!
• Reheat from refrigerated: Reheat leftovers in the microwave, skillet or air fryer . You may need to add a splash more of soy sauce or butter to keep it from sticking to the pan.
• Reheat from frozen: Allow the rice to defrost overnight in the refrigerator. Reheat rice in the microwave, skillet or air fryer.

What to serve with Vegetable Fried Rice

• Slow Cooker Broccoli Beef
• Vegetable Chow Mein
• General Tso’s Chicken
• Chicken Chow Mein
• Mongolian Beef
• Kung Pao Shrimp
• Egg Drop Soup
• Homemade Dumplings
• Chicken Lo Mein
• Air Fryer Egg Rolls
• Honey Chicken Stir Fry

Here are more Easy Rice Recipes to try!

• Ham Fried Rice
• Enchilada Rice
• Lemon Parmesan Rice
• Cilantro Lime Rice
• Vegetable Fried Rice

products i used

The BEST Fried Rice

Ingredients  .

• 2 tablespoons butter , divided
• 3 eggs , whisked
• 2 medium carrots , small dice
• 1 small onion , small dice
• 3 cloves garlic , minced
• 1 cup frozen peas , thawed
• 4 cups cooked and chilled rice , (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish , if desired

Instructions   Show instruction media Hide instruction media

Nutrition Information

Did you make this?

I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy .

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Notify me of replies to my comment via e-mail.

Why butter? That is just so wrong

Yes I like to use butter in my fried rice. You can also use oil it is personal preference.

No need to be rude, Gae

I don’t see how she thought that was rude,she simply said it’s your personal preference.Some ole like butter and some would rather use ???.

There is an objective better option and you know it, Sharon

sharon lynn

Nothings wrong. I am from Malaysia and there are one called butter fried rice. And i always put bit of butter to finish the rice. It becomes more fragrant and buttery.. yums!

Arnold Swegger

Anyway, great recipe, love it!!!

Why people criticizing use what ever u like its option

What do u have against butter dummy??

ITrideMyBest

Jonathan sorelle.

So you don’t repsect the vegetables? By product of a living thing just like butter. Guess we need a march for avocados.

You can’t compare the suffering of animals to vegetables. Don’t be stupid. Humans are animals. Are you going to start comparing the suffering of the Jews in nazi Germany to broccoli?

Screw that, animals are delicious.

Danielle Henderson

The way God Intended

Great recipe for it’s simplicity. I like to add a couple of tablespoons of fish sauce for an authentic Chinese taste.

THISIS JUST A GODDAMN RECIPE ABOUT FRIED RICE WHY ARE WE ARGUING ABOUT BUTTER AND FUCKIN VEGTABLES WE ALL HAVE OUR OWN PREFERENCES RESPECT IT

Virginia Childress

Right…geez

Big Country

Although I agree with your thinking, I only wish I could have replied as eloquently as you, m.oron.

Wow you are rude dude rude rude rude. Let’s all be rude.

valerie Huibers

I am finding this whole conversation quite funny!! LOVE LOVE LOVE LOVE BUTTER!!

Keywords, “whatever you wish”!

Gae is a beginner.

maybe use ghee, gae

All you had to say was that you could substitute a fat/oil that didn’t trigger you

Benihana and other places like it add butter too. Haven’t tried the recipe but will!

you are all ridiculous

I made this recipe last week and we loved it. Making it again today. Can’t wait to eat it again!

Gormless Idiot

it’s yummy

Love that you’re adding butter to your fried rice. Tastes so much better!!! 🙂

Jacquie Cook

What brand would you recommend for the different sauces your recipes call for? ie, oyster sauce, sesame oil, fish sauce & mirin. I have tried sesame oil 1 time & was not pleased with the flavor, however I bought it at the local Walmart from the Asain food area. I live in the middle of Nebraska, not much too choose from. Also, what is the best way to store Ginger so it stays fresh? Please email me your response, if you are able. Thanks!!

Sun luck pure sesame oil Kikkoman soy sauce Sun luck oyster sauce

Store fresh ginger in the freezer, then just use a cheese grater when you need to add it to a dish, then pop the ginger right back in the freezer.

What a great idea. Thanks. I’ve always just put I in the door in the fridge, but this way will last longer.

julie Scherbarth

I always freeze my ginger. I peel it first then all you have to do is either grate or slice it from frozen. Easy peasy.

Seraphine Formedi

Since the essence/fragrance of ginger resides in its peel,it is best not peeled before use. Thorough washing is just enough

I put in cooked BQ pork makes it’s the best

I usually use a wok or a non stick skillet. I like to put the rice in an even layer and not stir for a while to help it brown.

Followed the recipe to the letter and it ended up so dark it was almost black :/

I’m sorry this did not work out for you! I would keep an eye on the fried rice when browning to make sure it doesn’t burn.

Were you using a cast iron pan?

I Made this last Thursday and husband love it so much and also my stepson who is so picky ate a lot and they said,this is the best fried rice they’ve ever tasted!i also added left over chicken!Now I’m going to make it again tonight!

Linda McArthur

This is absolutely the best fried rice ever! Better than in a restaurant!

Hi Angelina,

You can always leave it out or add a bit of hoisin sauce if you prefer.

I was just reading comments thinking about how I don’t be currently have oyster sauce, but I have hoisin! Thanks for the recipe. Cold rice is a great tip.

Readers’ Favorites

Easy Teriyaki Salmon

“I made this tonight and it was so delicious! I’d made fried rice the night before and really wanted to try some teriyaki salmon with it, and this recipe just hit the spot! It’s definitely going into my regular meal rotation.”

5 Ingredient Peanut Butter Energy Bites

“Love these! The perfect healthy treat — and just what I need to get through the day with a toddler and a newborn!”

Pumpkin Coffee Cake

“This is DELISH! I doubled it and baked it in a 10X15. It came out perfectly! The house smelled SO good. It is moist and flavorful. The crunchy topping just makes it!”

Download my FREE Ebook: 15 Easy Takeout Recipes To Make At Home!

5 TAKEOUT RECIPES

TO MAKE AT HOME!

*We hate spam and promise to keep your email safe

• PRO Courses Guides New Tech Help Pro Expert Videos About wikiHow Pro Upgrade Sign In
• EDIT Edit this Article
• EXPLORE Tech Help Pro About Us Random Article Quizzes Request a New Article Community Dashboard This Or That Game Happiness Hub Popular Categories Arts and Entertainment Artwork Books Movies Computers and Electronics Computers Phone Skills Technology Hacks Health Men's Health Mental Health Women's Health Relationships Dating Love Relationship Issues Hobbies and Crafts Crafts Drawing Games Education & Communication Communication Skills Personal Development Studying Personal Care and Style Fashion Hair Care Personal Hygiene Youth Personal Care School Stuff Dating All Categories Arts and Entertainment Finance and Business Home and Garden Relationship Quizzes Cars & Other Vehicles Food and Entertaining Personal Care and Style Sports and Fitness Computers and Electronics Health Pets and Animals Travel Education & Communication Hobbies and Crafts Philosophy and Religion Work World Family Life Holidays and Traditions Relationships Youth
• Browse Articles
• Learn Something New
• Quizzes Hot
• Happiness Hub
• This Or That Game
• Train Your Brain
• Explore More
• Support wikiHow
• About wikiHow
• Log in / Sign up
• Food and Entertaining
• Rice and Beans

The Best Nigerian Jollof Rice Recipe

Last Updated: July 16, 2024 Fact Checked

This article was co-authored by Hema Agwu and by wikiHow staff writer, Devin McSween . Hema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 269,402 times.

Jollof rice is a spicy and savory West African dish that’s made differently from country to country. Nigerian jollof rice is prized for its delicious, smoky flavor and simplicity—to make it, you only need one pot! Follow along with us as we reveal how to whip up the best Nigerian jollof rice.

Ingredients

• 2 red bell peppers
• 3 plum tomatoes
• 2 white or red onions
• 1 scotch bonnet pepper
• ½ cup (118 ml) of vegetable oil
• 2 tablespoons (30 ml) of tomato paste
• 1 teaspoon (2.4 g) of curry powder
• ½ teaspoon (0.5 g) of thyme
• 1 teaspoon (2.4 g) of white pepper
• 2 bay leaves
• 2 cubes of chicken bouillon
• 1 cup (237 ml) of chicken stock
• 2 cups (400 g) of long-grain, parboiled rice (like Golden Sella basmati )
• Salt to taste

Servings: 4

Wash the peppers, onion, and tomatoes.

• Using a white or red onion is up to your preference. White onions tend to taste milder, while red onions add a stronger flavor.
• Substitute fresh tomatoes with canned tomatoes if you prefer.

Blend the chopped ingredients together.

• For a smokier taste, roast the red peppers before you blend them. Halve the red peppers and place them on a foil-lined baking sheet. Then, roast them in the oven at 400° F (200° C) for 20 to 25 minutes.
• If you prefer more heat, add another scotch bonnet pepper to the blender.

Rinse the rice in water until it runs clear.

• One of the differences between Nigerian jollof rice and other varieties is that it is traditionally made with long-grain rice, like Golden Sella basmati rice or white rice, that is parboiled. This is rice that is partially pre-cooked; it’s sometimes referred to as easy cook rice.
• Feel free to use raw Golden Sella basmati or long-grain white rice instead of parboiled rice.

Heat the vegetable oil over medium heat.

• Use a pot that you don’t mind burning a bit on the bottom. Slightly burning the rice and ingredients is what gives Nigerian jollof rice its tasty, smoky flavor.
• As an alternative, use sunflower oil or palm oil in place of vegetable oil.

Chop 1 onion and saute it in the oil for 4 minutes.

Cook the tomato paste for 5 minutes..

• It’s okay if some of the tomato paste sticks to the bottom of your pot. This just adds to the authentic, smoky flavor of Nigerian jollof rice.

Add in the pepper puree and spices.

• Use beef or vegetable bouillon cubes instead of chicken if you prefer.

Add the rice, chicken stock, water, and salt.

• Feel free to use beef or vegetable stock in place of chicken stock if you prefer.

Cover and cook the rice for 20 min.

• If you don’t have a well-fitting lid, cover the pot with tin foil. Trapping the steam and cooking the rice over low ensures it has a soft, tender texture.
• Some of the rice burning is okay, as you want to infuse Nigerian jollof with a smoky flavor.

Simmer the rice for an additional 10-20 min.

• For extra flavor, add 2 tablespoons (28 g) of butter (or margarine) and slices of ½ an onion and 1 tomato into the pot when the rice starts to get tender.
• If you’re using raw rice that isn’t parboiled, it might take an extra 20 minutes until the rice is soft and done.

Fluff and serve the jollof rice.

Store the rice in the fridge for 5 days..

• Or, freeze your leftover jollof and heat it up on a day you don’t want to cook. Just place it in a freezer bag or airtight container and keep it in the freezer for up to 3 months. Then, reheat it in the microwave for about 4 minutes.

Expert Q&A

• Other popular varieties of jollof follow a similar process as Nigerian jollof rice but use different kinds of rice and spices. For instance, Ghanaian jollof rice is typically made with jasmine rice and includes ginger, nutmeg, and garlic. [13] X Research source Thanks Helpful 0 Not Helpful 0
• If your rice tastes undercooked, add a bit more stock or water and steam the rice over low until it’s tender. Thanks Helpful 3 Not Helpful 1
• Make Nigerian jollof as spicy or flavorful as you want it. Feel free to add more scotch bonnet peppers, curry powder, bay leaves, or any of the other spices to get the rice to your liking. Thanks Helpful 2 Not Helpful 4

Things You'll Need

• Cutting board
• Mixing bowl
• A large pot or saucepan with a lid
• A blender or food processor
• Measuring cups and spoons
• A large wooden spoon

You Might Also Like

Expert Interview

Thanks for reading our article! If you'd like to learn more about making jollof rice, check out our in-depth interview with Hema Agwu .

• ↑ https://eatwellabi.com/jollof-rice-2-ways-nigerian-ghanaian/
• ↑ https://www.ivonneajayi.com/post/nigerian-jollof-rice
• ↑ https://www.thekitchn.com/jollof-rice-recipe-23214234

About This Article

• Send fan mail to authors

Reader Success Stories

David Aguns

Jun 21, 2018

Did this article help you?

Prince Samuel

May 19, 2022

May 30, 2023

Jan 22, 2022

Featured Articles

Trending Articles

Watch Articles

• Terms of Use
• Privacy Policy
• Do Not Sell or Share My Info
• Not Selling Info

Don’t miss out! Sign up for

wikiHow’s newsletter

• High School

Expository essay about fried rice

Savannahh9091 is waiting for your help., expert-verified answer.

• 34.5K answers
• 24.6M people helped

Final answer:

An expository essay about fried rice will explore the origins, ingredients , cooking techniques, and cultural significance of this popular dish, providing readers with a comprehensive understanding of its history and preparation.

Explanation:

Fried rice is a versatile and beloved dish with a rich history and cultural significance in various parts of the world. In an expository essay, one can delve into the origins of fried rice, tracing its roots back to ancient China, where it was first created as a way to repurpose leftover rice. The essay can discuss the essential ingredients used in fried rice, such as rice, vegetables, proteins, and seasonings, and how different regions have adapted the recipe to suit their tastes.

Furthermore, the essay can explore the cooking techniques involved in making the perfect fried rice, including stir-frying and wok techniques, highlighting the importance of heat control and ingredient timing. It can also examine the cultural significance of fried rice in various countries, emphasizing its role in celebrations, family gatherings , and everyday meals.

Throughout the essay, examples, anecdotes, and historical references can be incorporated to engage the reader and provide a comprehensive view of fried rice. In conclusion, an expository essay about fried rice aims to educate readers about the dish's history, preparation, and cultural importance, offering a deeper appreciation for this delicious and globally beloved food.

Learn more about ingredients

brainly.com/question/31555631

Still have questions?

Get more answers for free, you might be interested in, new questions in english.

• Celebrities
• Beauty & Health
• Relationships & Weddings
• Food, Travel, Arts & Culture
• International
• Pulse Picks
• Celebrity Picks
• Pulse Influencer Awards

Your fried rice doesn’t taste delicious because of these 7 reasons

Do you think fried rice is hard to cook? You’ve tried everything, but it doesn’t come out right.

Many people believe fried rice is one of the most difficult meals to prepare. Although it's quite technical, it’s not really that difficult.

Recommended articles.

If your fried rice doesn’t turn out well, it’s probably because you have been making the following mistakes:

1. You are using the wrong rice

What sort of rice are you using? For fried rice, medium-grain rice works best since long-grain rice tends to dry up too fast and short-grain rice is too moist and clumpy.

For making fried rice, choose the Thai Jasmine medium-grain white type. The rice should be rinsed many times to prevent it being sticky.

Long-grain rice is used to make Nigerian fried rice, which is then spiced with ingredients like curry powder, turmeric, chilli powder, coconut milk, and proteins like liver and prawns.

2. Using the wrong pot

Due to its thin metal design, superior heat distribution, and steep edges, a wok is the perfect cooking vessel for fried rice. A wok makes your fried rice simple to stir and flip food without worrying about it falling onto the burner or countertop.

3. Not stirring ingredients properly

Everything depends on how you put the rice in the pan. Not stirring the ingredients in the pan is the key to achieving great fried rice. Instead of stirring, toss the ingredients into the pan. The rice will cook properly due to the constant tossing, but not to the point of burning.

4. Using the wrong oil

Chemistry plays a role in choosing the proper oil for stir-frying since it influences the temperature at which the oil breaks down and smokes. Smokey rice usually tastes better.

When it comes to selecting the best oil, what are your options? Butter is not ideal for hot pans since it has the lowest smoke point, it melts too quickly. Extra virgin olive oil is inappropriate for frying rice.

Canola oil, peanut oil, and unrefined avocado oil all have high smoke points and are the best oils for fried rice. After removing the sesame seeds, you can also sesame oil for a subtle sesame taste.

5. Adding the vegetable at the wrong time

Avoid adding raw or fresh vegetables or protein to fried rice at the wrong time since they might cook too quickly or slowly. It might cook too slowly and become soggy or too fast and become hard. The best thing is to cook them separately before adding them to your bowl of fried rice.

6. Use leftover fried rice

For fried rice, use leftover rice since it helps the grains stand and not cling to each other. It also retains nutrients.

7. Not using cornstarch

Cornstarch is a key ingredient that might be the difference between bland-tasting fried rice and a delicious one. It absorbs moisture and thickens sauces. A sprinkle of cornstarch helps dry the rice grains by making them simpler to cook and less sticky.

JOIN OUR PULSE COMMUNITY!

Welcome to the Pulse Community! We will now be sending you a daily newsletter on news, entertainment and more. Also join us across all of our other channels - we love to be connected!

Eyewitness? Submit your stories now via social or:

Email: [email protected]

List of postal codes in Bauchi State

List of postal codes in plateau state, people with these 7 behaviours often get used by manipulators, excellence recognised: haven homes' gm ufuoma ilesanmi wins prestigious aihs award, 5 most dangerous beaches in the world, 6 african countries where yoruba people can be found apart from nigeria, how to get rid of fruit flies from your home, understanding heart attacks: is it a painful way to die, this is the best time to go to sleep — experts call it the 'golden hour', here's an easier way to drink okra water infused with pineapple, 5 sexual health benefits of dry fruits for men, how to get rid of washing machine smell, pulse sports, nigerian legend mikel obi settles ballon d'or debate, names best player in the world in 2024, paris 2024: what super falcons need to qualify after spain loss, paris 2024: where does sha carri richardson rank among the top 10 richest female athletes, paris 2024: where does noah lyles rank among the top 10 richest male athletes, ronaldo vs messi: chelsea legend n'golo kante wastes no time in picking the goat, paris 2024: okocha, messi, eto'o and 8 legends that have won olympics football gold medal.

Welcome to the Pulse Community! We will now be sending you a daily newsletter on news, entertainment and more. Also join us across all of our other channels - we love to be connected! Welcome to the Pulse Community! We will now be sending you a daily newsletter on news, entertainment and more. Also join us across all of our other channels - we love to be connected!

It's not just Ghana, here is a list of African countries that eat fufu

Here's why boarding a plane in shorts is a terrible idea

The quietest room on earth: You win $5 million if you can stay for 1hour

Famous airline introduces special facilities for women — the first in aviation history.

The BEST Chinese Fried Rice (Easy 15-Minute Recipe!)

This post may contain affiliate links. Please read my disclosure for more information.

This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Table of Contents

Why You Will Love This Fried Rice Recipe

You will want to add this easy fried rice recipe to your regular dinner rotation, because it is super flavorful and is ready to eat in mere minutes. It is a fast meal because it not only cooks quickly, but it also requires a very minimal amount of prep. You probably already have most of the ingredients on-hand in your kitchen too.

I bet you could make this dish in less time than it would take to get takeout. Plus, with such fantastic flavor and the fact that you know exactly what’s going into it, who needs takeout anyway? Now you can toss those takeout menus and make perfect fried rice in the comfort of your own kitchen.

Tips for Making The Best Fried Rice

Here are a few important things I have learned over the years about how to make the best fried rice:

• Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.
• Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
• Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.
• Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Chinese Fried Rice Ingredients

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

• Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.
• Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.
• Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.
• Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.
• Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.
• Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.
• Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

See the recipe card below for full information on ingredients and quantities.

How to Make Homemade Fried Rice

This recipe is prepared in stages so that everything gets cooked perfectly. To make homemade fried rice recipe, simply:

• Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.
• Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.
• Stir-fry the rice and sauces: Next, add the rice, tamari and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.
• Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

That’s it! Now you can skip the takeout and whip up a fast and fresh recipe for easy fried rice in just 15 minutes.

Chinese Fried Rice Variations

There are so different ways to make fried rice, so I encourage you to experiment with other ingredients you have on hand. Here are some ideas:

• Tofu Fried Rice: Drain a package of firm tofu and dice into cubes. Pan-fry and then mix it into your rice.
• Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.
• Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.
• Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.
• Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.
• Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.
• Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Those are just some common variations of fried rice. However, your options for customizing it are truly endless, so feel free to get creative!

More Takeout-Style Recipes

If you’re interested in trying out some more takeout-inspired recipes, here are a few of my favorite ones on the blog:

• Chinese Chicken Fried Rice
• Korean Ground Beef Bulgogi
• Pineapple Coconut Rice
• Healthy Teriyaki Chicken
• Easy Sesame Noodles

If you make this easy Chinese Fried Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Ingredients

• 2 tablespoons butter, divided
• 1 yellow onion, diced
• 2 medium carrots, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 large eggs, beaten
• 3 cups cold cooked rice
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha
• 2 green onions, thinly sliced

Instructions

• Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
• Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
• Add the garlic and ginger. Cook for 1 minute further until fragrant.
• Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
• Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
• Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
• Sprinkle with green onions and serve warm.

Did You Make This Recipe?

Be sure to share it or leave a rating!

© Everyday Easy Eats . All photos and content are copyright protected. Please do not use any of my recipes, text or images without prior permission.

Hi! My name is Alia and I am the founder and author of Everyday Easy Eats. Here you'll find easy recipes and tips for eating healthy every day.

Similar Posts

Vegetarian Quinoa Fried Rice (Easy and Healthy Recipe!)

Indian Coconut Lentil Curry (Easy Vegan Recipe!)

Open-Faced Tuna Melts with Tomato (Easy Recipe!)

Pineapple Fried Rice (Easy 15-Minute Recipe!)

Honey Lime Chicken (Quick and Easy Recipe!)

Thai Chicken Noodle Soup (Easy 15-Minute Recipe!)

Leave a reply cancel reply.

Your email address will not be published. Required fields are marked *

Notify me when someone replies to this comment via e-mail.

57 Comments

Hi Patrick, thank you so much for your kind words! I always try to include as much helpful information as I can with my recipes. I am so glad you find it useful! Thank you for your compliment about my photos too. I hope you enjoy the recipe, you will have to let me know how it turns out! Take care!! 🙂

Hi Karen! I usually use Jasmine rice, but any type of medium to long grain rice will work well in this recipe.

Hi Beth, you’re welcome! I’m glad you enjoyed the recipe! 🙂

Hi Rachel!! You’re very welcome! 🙂 Thanks so much for your kind words, I’m happy you liked the recipe!

Hi Kaushiki! Sriracha is a type of hot sauce or chili sauce. You should be able to find it at most grocery stores as well as online! 🙂

Hi Glen, thank you for your feedback. I’m very glad you enjoyed my take on Chinese fried rice!

Hi Virginia! You should definitely try it, and then let me know what you think! 🙂

Hi Libby! I’m so happy you tried it too! You’re very welcome!! 🙂

Hi Melanie! I recommend cooking the chicken tenders before you make the fried rice. First cut up the chicken into small cubes and add a little bit of oil to the pan. When the oil is hot, add the chicken to the pan and cook for a few minutes until it is cooked through. Then transfer the chicken to a plate and set it aside. Then you can make the recipe as it is written and add the chicken back to the fried rice at the very end. I hope that helps!

What else could I use besides sriracha?

Hi Phyllis! You can use any other Asian chili sauce, like sambal oelek chili paste. 🙂

Yay! Let me know how it turns out! 🙂

Hi Nathalie! Yay! Let me know what you think! 🙂

Hi Patricia! Absolutely! 🙂

Hi Barbara! Yay I am so glad you and your daughter liked the recipe! Thanks for letting me know! 🙂

Hi Isabel, thank you for your suggestions – they sound delicious! 🙂

Hi Janice! Thank you so much, I’m so glad you liked the recipe!

Hi Aman! Yay! I’m so glad your family enjoyed the fried rice. Thanks for letting me know. 🙂

Thank you, Laurie!

Thank you for letting me know, Sharon! I’m very happy you enjoyed my fried rice recipe! 🙂

Hi Margaret, you’re very welcome! Using frozen mixed vegetables in fried rice is a very smart idea. 🙂 Thank you for letting me know that you appreciate the recipe!

Hi Linda! Thank you so much for your lovely comment! I am very happy you enjoyed my fried rice recipe! 🙂

Yay! 🙂 Thanks so much! Please do let me know if you try any of my other recipes!

Hi Kathleen, yes it definitely does! 🙂

Can baby corn, water chestnuts, and bean sprouts be used in place of the mixed vegetables?

Hi Helen! Yes, they can! This fried rice recipe is very customizable, so you can pretty much use whatever vegetables you have on hand.

Hi Rebecca! Thank you so much for letting me know. The additions you made to your fried rice sound delicious. Please let me know if you try any of my other recipes!

Thank you so much, Carol! I’m glad you liked the recipe. Please let me know if you try any of my other recipes! 🙂

Hi Carol, yay! I’m so happy you enjoyed my fried rice recipe. 🙂 Thank you very much for letting me know!

Thank you for your feedback, Jan! You’re welcome and I am glad you enjoyed my fried rice recipe. 🙂

Rate This Recipe

Recipe ratings without comment.

• Skip to primary navigation
• Skip to privacy navigation
• Skip to recipes navigation
• Skip to main content
• Skip to primary sidebar

The Woks of Life

a culinary genealogy

Join Our Newsletter And Receive Our Free Top 25 Recipes Book!

Chicken fried rice.

This is an easy, classic chicken fried rice recipe you can make for a quick dinner on any weeknight. It’s also heavier on the chicken than you might be used to when getting takeout.

Limited by the low prices they need to charge to get by, Chinese takeout restaurants keep the chicken pieces small and the vegetables at a minimum. Because chicken isn’t the most flavorful protein on offer, I generally choose beef, pork, or shrimp when I order fried rice. However, this recipe has juicy chunks of chicken and crunchy vegetables.

Our already popular Classic Pork Fried Rice is hard to beat if you use fresh Chinese roast pork (char siu), but for those of you who don’t eat pork—or just happen to have a chicken breast in the freezer—chicken fried rice is delicious and easy!

Note: This recipe was originally published in October 2015. We have updated it with clearer instructions, higher quality photos, and metric measurements. The recipe is still the same . Enjoy!

Customize Your Chicken Fried Rice!

Remember, this recipe is only a template. I used onions, eggs, bean sprouts, and scallions, but you can customize to your heart’s content.

Add mushrooms, peas, or carrots. Cut your chicken into smaller pieces if you like. Omit the onions, use black pepper instead of white pepper… I think you get the point.

One word of advice: if you’ve never made chicken fried rice before, then follow these directions as written just once. Then next time, you can make adjustments according to your own tastes and experiment with variations.

Happy Cooking!

Chicken Fried Rice Recipe Instructions

Combine the chicken and marinade ingredients ( soy sauce , cornstarch , sesame oil , and oil). Set aside while you prepare the rest of the ingredients.

For more information and preparing chicken for stir-fries, see my post on Chicken Velveting: 101 .

In a small bowl, combine the hot water, sugar, light soy sauce , dark soy sauce , salt, and white pepper . This is the sauce you’ll add to the rice. It’s much easier to have it combined and ready to go before you start cooking.

(If you have questions about light and dark soy sauce, check out our extensive article on soy sauce .)

Fluff your cooked rice with a fork or with your hands. (You can rinse your hands in cold water if the rice starts sticking to them.) If you are using cold leftover rice, try to break up the clumps as best as possible.

Heat the wok over medium high heat, and add 1 tablespoon of oil. Add the eggs and scramble them until just cooked. Start scooping them up when they look like they are almost set.

Set aside. They will continue to cook in the bowl and you will cook them again in the rice. I’m only harping on this because you don’t want dried egg bits in your chicken fried rice!

Heat the wok until just smoking and spread another tablespoon oil around the perimeter. Sear the marinated chicken in one layer for 20 seconds.

Stir-fry the chicken until about 80% done. Remove the chicken, and set aside.

With the wok over medium high heat, add another tablespoon of oil, and sauté the onions until translucent.

Add the rice, and use your metal spatula to flatten out and break up any large clumps.

Cooking Rice:

When it comes to fried rice, leftover rice is best. But how exactly do you make the rice in the first place?

If you have not purchased a rice cooker yet, then you really should consider it. They’re a kitchen lifesaver, and we recommend a really simple one without too many bells and whistles. Check out our Chinese Cooking Tools page for more information and some useful links to products.

If you don’t have a rice cooker, check out our instructions for foolproof stovetop rice and steamed rice .

If the rice is cold from the refrigerator, continue stir-frying to warm it up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily.

If you made the rice fresh, it will cook faster. Just make sure that the rice isn’t too wet, as it will make frying it difficult.

Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce.

You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.

Now add the chicken and any juices from the bowl you set aside earlier and stir fry for another minute.

Add the eggs, bean sprouts , and scallions , and continue stir-frying the rice for another 30 seconds.

Then gather all of the rice into the middle of the wok. This lets the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for another 20 seconds.

This step gives you a little of that extra “wok hei” that you taste when you get fried rice from a good Chinese restaurant.

Serve with some homemade chili oil .

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest , Facebook , Instagram , and Youtube!

Ingredients

For the chicken and marinade:.

• ▢ 8 ounces chicken breast (about 1 large, diced into ½-inch cubes)
• ▢ 1 teaspoon light soy sauce
• ▢ 1 teaspoon cornstarch
• ▢ 1/2 teaspoon sesame oil
• ▢ 1 teaspoon oil

You’ll also need:

• ▢ 1 tablespoon hot water
• ▢ ¼ teaspoon sugar
• ▢ 1 tablespoon light soy sauce (or to taste)
• ▢ 1 teaspoon dark soy sauce
• ▢ 1 teaspoon salt (or to taste)
• ▢ 1/8 teaspoon white pepper (or to taste)
• ▢ 5 cups cooked rice
• ▢ 3 tablespoons canola oil (divided)
• ▢ 2 eggs (beaten)
• ▢ 1 medium onion (diced)
• ▢ 1 cup fresh mung bean sprouts
• ▢ 1 scallion (chopped)
• ▢ 1 tablespoon shaoxing wine

Instructions

• Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
• Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
• Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
• With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet––which will make frying it difficult.
• Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
• Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
• After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

nutrition facts

Nutritional info disclaimer.

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

You may also like…

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Get Updates On New Recipes & Our

Free recipe ebook.

All Nigerian Recipes

Nigerian Food Recipes

• Breakfast Recipes
• Fufu Recipes
• Rice Recipes
• Snacks Recipes
• Soups Recipes
• Stews Recipes

Nigerian Fried Rice (Classic)

Classic Nigerian Fried Rice

Nigerian Fried Rice

Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, picnics, special events and occasions. Another Fried Rice Recipe How to Cook Nigerian Fried Rice [Video] It is so easy to prepare that you can even cook it every weekend in your own home. Eat the Nigerian Fried Rice with Moi Moi , Nigerian Salad or Coleslaw and you will feel like you are in paradise island. Are you ready to go on the Nigerian fried rice cooking spree?

• Ingredients
• 3¾ cups (750g) long grain parboiled rice
• Vegetable Oil
• Chicken (whole chicken or chicken drumsticks)
• 100g cow liver
• 1 tablespoon Nigerian curry powder (NOT Indian Curry)
• ½ cup green beans
• Salt (to taste)
• 3 stock/boullion cubes
• 1 tablespoon thyme

Before you cook the Fried Rice

Cut the vegetables.

Cut the Vegetables

Prepare the liver and chicken

• Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.
• Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.

Cooking Directions

• Parboil the rice using the method detailed in parboiling rice for cooking fried rice . A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.
• Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.
• The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
• Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.
• Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.
• Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.

The fried rice is ready. Serve with fried chicken. You can add coleslaw , Moi Moi or Nigerian salad .

• Beans Recipes
• Chicken Recipes
• Cooking Oils
• Drinks Recipes
• Fish Recipes
• Low Carb Nigerian Recipes
• Plantain Recipes
• Restaurant Specials
• Small Chops
• List of all the Recipes

Recipes Categories

• Efik Recipes
• Hausa Recipes
• Igbo Recipes
• Yoruba Recipes
• Special Nigerian Recipes
• World Recipes
• Cooking Tasks

Copyright © 2024. All Nigerian Recipes. All rights reserved.

Site styled by Flo .

Home | Cookbook

Contact Me | About | Sitemap | FAQs

Advertise Here | Privacy Policy | Disclaimer

Nigerian jollof rice

Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian cooking.

Are you married to a Nigerian person and probably looking for an easy recipe to try out first?

Jollof rice is the most popular food in Africa and, the required ingredients are abundant in most countries of the world.

This is how we serve it in Nigeria. You can add fried meat, fried plantain or even vegetable salad.

In the last 5 years, I have tried my hands on over 14 different rice recipes and even made an ebook about them.

What you find above is a delicious plate of jollof rice plus fried beef.

I made this some weeks back and will be giving you a step by step recipe.

Ingredients for Jollof Rice

4 cups of rice 1kg Chicken/beef 1000ml of Ground Fresh tomatoes. 50ml Ground Fresh peppers 1 Teaspoon Curry powder 1 teaspoon Thyme 1 teaspoon Nutmeg powder 2 seasoning cubes 1 cup of sliced onions 300ml vegetable salt to taste. 2 cloves of garlic 2 fingers of ginger

Just wash, squeeze out water inside the tomatoes, blend as is, and set aside.

You need around, 1000ml  of ground tomatoes for 4 cups of rice.

Step by Step Preparation

Step 1 Season the chicken/beef with a teaspoon of salt, one seasoning cubes, half a teaspoon each of curry and thyme, half a cup of sliced onions then let it sit for some minutes.

Set on heat and let it boil for 10-15 minutes, would take more time to cook the beef.

Step 2 Set aside the meat and the stock in fresh bowls.

Peel off the outer back of the ginger/garlic, pound, or grind.

Step 3 Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve.

Step 4 Pick out the parboiled tasty meat and deep-fry, set aside. Step 5 Once you are done with frying the chicken, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes, add the ground tomatoes. I like to cook jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods.

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon, you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

Step 7 Once the tomato is well fried, add the meat water (chicken/beef stock) to the fried tomato in the pot, the ground ginger/garlic, half a teaspoon each of curry and thyme, salt to taste, add 4 cups of water.

Add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Add the rice.

Then cover and allow the rice to cook on low heat for 30-45 minutes. Remember that you can add water occasionally.

Turn and serve with the fried meat.

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink

Wondering why my meat is red? I dipped them in tomato sauce

Add 4 tbsp. of tomato sauce in a pot, while still on heat add the fried meat, allow it to heat for few minutes while you continue to turn. Serve chicken and jollof rice as you can see above.

Jollof Rice Recipe

Ingredients   .

• 4 cups of rice
• 1 kg meat
• 1000 ml of Ground Fresh tomatoes your blender is calibrated, 1000ml = 1 liter
• 50 ml Ground Fresh peppers
• Spices Curry, Thyme, Delice, Nutmeg, Chicken spice
• 3 Seasoning cubes
• 2 cups of sliced onions
• 300 ml Vegetable oil
• Salt to taste.
• 2 Cloves of garlic and
• 2 Fingers of ginger

Instructions  

• Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
• Peel of the outer back of the ginger/garlic, pound or grind.
• Parboil 4 cups of rice, wash and set aside in a plastic bowl.
• Once the meat is tender, seperate from the stock and deep fry.
• Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
• When the tomato is well fried, add the chicken stock (meat water).
• Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
• Add 4 cups of water also, taste, add salt to taste.
• Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
• Allow to boil before adding the parboiled rice, stir.
• Then just cook with the pot covered till the rice is soft.
• Turn evenly and serve with the fried chicken.
• NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.

Video For Nigerian Jollof Rice

The jollof rice video above was made just some days back. The method is straight and easy to follow, You will also get a visual of all the ingredients that I used.

While jollof rice is the most popular food in Nigeria and also considered the national food of Nigeria, fried rice is number two on the list.

Other Nigerian Rice Recipes

I have written a detailed recipe for fried rice and also made a video for it – Fried Rice Recipe

I love Ofada rice and sauce, you can try it this weekend. Ofada Sauce and Rice

Tomato stew is a winner any day, you can serve it with white boiled rice. How to make Tomato Stew

88 Comments

Wow more pls this recipe is nice can i have that of fried rice pls

God bless u for all these recipes

intresting………..thanks so much

Also what peppers do you use to grind? Does using a blender give you the same texture as grinding?

Sure, you could blend or grind, as long you get a smooth paste at the end of the day, you will be ok. I used scotch bonnet peppers. I have edited the jollof rice recipe to include an image. Thanks for your feedback

You are just a blessing to me,keep it up,God will continues to strengthen you with wisdom,much love

Wow!!! This is nice. Pls l want to know what gives party rice its unique aroma?

I love ❤ Jollof rice alot I prefer it than fried rice. It is nicely prepared

Thank you so much ma

You gave confident of cooking my jollof rice Thank u for helping me out and I also thank u for being there for me Thank u

Thanks a lot for this

Nice one. I’m definitely going to try this method. Keep up the good work Ma.

Please use measurements are user friendly to most Americans .

Thank you very much atalest l have lean how to cook jelof rice now. This is wonderful Thank you ma.

Pls can we use purple onions to cook fried rice???i couldnt find white onions

So you just made me a big boy… Followed your instructions n my wife thinks I’ve been cooking for years…kudos

Lol, thanks man.

Hi pls ow many derica is that four cup

Thanks, keep up the good work. God bless you.

Wow! That was great. Keep it up

Wooow you are doing a lovely job not being selfish with what you know but rather helping homes that would have been broken because the ability of not knowing how to cook, you will always have your reward… And your recipes are lovely thanks so much for them.

Thanks so much for this. God will continue to bless those hands of yours and it will never go sour. i thought the tin tomato brings out the reddish colour. Pls, is it bad to use tin tomato together with fresh one. and do we fry the paste along side the fresh tomoto. i await ur response. Thanks.

You can use a combination of fresh and canned tomatoes and yes, you can fry both together when making jollof rice.

Nice one. Admin can u please give the quantity of ingredients for one to cook jellof rice for 50 people? From ( rice, meat/chicken, Maggi g/oil, tomato, etc) have leant a whole lot here I must say. Thanks

The ingredients above can cook jollof rice for about 6 persons. You just need to do the math to know how much of it would make rice for 50

I love the way you cook, I always swallow saliva when looking at your stuff, please me some

Pls can I use green bean when preparing jollof rice?

Chidi! You are a friend indeed! You are such a nice woman. I thought i can cook jellof rice before without knowing that i am missing alot till i discover Chidi. Bravo!

Thank thank you so much for this jollof rice I cooked mine this morning and it was excellent. Everyone in the house ate a second round. I was so happy God bless you real good

I love Nigerian jollof rice, thanks for showing me how to make jollof rice.

Wow… never knew cooking could be this interesting ( cause as a 16 year old I hate it ) lol. I will try each and every recipe on this site. Thank you so much may you go from glory to glory.

Wow…it looks great thank you very much. Pls i wnt 2 try it with tin tomatoes, how do i go abuh it?

Hello, but in party jollof u don’t need to parboil the rice, I mean yoruba method

This is informative, never thought something like this could be online. most helpful to me in terms of knowing the names of spices used frequently.

It looks good in my eyes. I will try it thank u so much I love what u are doing. God bless u

I am mrs babatunde. Should I use tomato paste in my jollof rice pls help me

sure you can, but it is better to use the fresh one if you can find them.

Hi am Mrs franca I blend tomatoes + pepper + onion and I fry it after 15min I add tin tomatoes and I still have tasteless jollofrice wat can I do pls tell me or I should cook without tin tomatoes

Hello Chidi. I looked at the recipe now and I want to try it but if I use canned tomatoes instead of fresh ones,how do I go about it? Will it be possible to fry the canned tomato like the fresh one? Thank you

yea!!! dis method is great. i tried it and it worked perfectly well

Jollof rice is my best, I luv it. I luv the great work you are doing. Thumbs’ up.

Pls do i need to fried carrot, green peas when prepared jollof rice

Nope, just add them to the cooking rice – 4-5 minutes before you turn off the heat.

can I get the recipe for jollof rice for a wedding or other big occasion

Ma Mr muyideen yes you can get en big event.

This looks beautiful in the eyes and sweet in the mouth.

Thanks for the guidelines God bless

one word for the recipe.. And stand d chance of winning my love

Am in love with jollof rice thanx so much am defenetly you going to try it for my family thank u

My son is Nigerian and African American. I want to make this for a heritage event where I live. I’m trying to make different foods for him. He will be one on the day of the event. I will have to add some spices to my grocery list. I’m happy that I found your site. 🙂

thanks alot, what if i want to add carrot to my jollof rice, please how do igo about it

just add it three minutes before you turn off the heat, Thanks for commenting.

Awesome…….keep up d gud work.

Its gud! I’m nt a woman… I’m a man but I still lv it! Gud Work Chidi! Keep it up!

chy, can one use can tomato in place of fresh ones and get the same good and tasty jollof rice?

Sure, you can. Most restaurants use canned tomatoes, it largely depend on other ingredients and how you fried the tomato.

You are saving women and aspiring cooks’ lives!! Thank you 🙂 :*

Interesting…………………………….. tanks so much

Well cooked jellof rice is always wonderful, I love this

Infact I cooked the fried rice it was very delicious unbelivable ,my husband enjoyed it nd I enjoyed It tooo ,sweet sensation can not withstand me again , u are great thnks joooooooo

hello, i need ur assistance. Please tell me how can i prepare jollof rice for 20 people? what are the quantites involved in the ingredients? Thank you

woooow….m xo impressed,i hope it turns owt well for mhe cuz im to present et n an examination practical…ma….f i am to produce dis to an hypertensive patient,wat re d thingz i ought to add,or reduce…plz enlighten mhe

Chidi,your recipes are very nice. You r really good at what you do. However,I do normally boil my fresh tomatoes after grinding or slicing till it dries,that way I wont hv to deep fry. I really avoid too much fries dats why.

That is cool, I mean the part where you boil your tomato after grinding. There are just so many ways of doing everything, keep making tasty foods.

i tried out the procedure for the jollof, and i must tell u, i had a great meal. it is the best i have cooked forfour years since i entered university of ibadan. thumbs up to chy anegbu

Pls i would like to learn more about ofada stew. i want to prepare it this weekend. Thanks

loving your cooking am not a nigerian though i just love your jollof rice.

Cee, You don’t ever need to boil the tomatoes, just grind and fry, you can also slice and fry. Whatever you do, even if you boiled it, you will still need to fry the tomato before commencing with the rest of the cooking. It would be nice if you look up the embeded video

If you boil the tomato till it becomes dry, do you still fry it with the onions for a while or do you just add your stock to it and continue from there?. I tried it and the rice came out funny. Please give a detailed step by step method

you must select your tomatoes right.look for the hard red colored type.it dries well without soury taste.

I like a nice prepared jollof rice n fried rice. but I don’t know how to prepare one, I’m glad I will learn 4rm ur site. U are doing a good work here keep it up God will Blss u abundantly

hi, I really don’t understand that part of seiving ur fresh tomatoes and pepper, i thought the normal thing to be done is to boil the grinded tomatoes until it becomes dry thereby also reducing the sour taste? besides, from ur illustrations, I dint see where u boiled it. Are u saying we can still achieve the same result with just filtering and frying? enlighten me pls. thanks

Christie, yes, you can just filter and fry, it is faster and better that way. However, you can also boil instead of filtering.

I am an African- American woman married to a Nigerian man and I love jollof rice when he prepared it for me I fell in love I like the spices and put goat meat in the rice it is so delicious. I am a big fan of Nigerian cuisine . P.S. Iy is othing better than pounded yam!!

U LIKE FOOD

it look sweet i will try it

Thanks so much….I love ur work!

Pamela WHY???

THIS LOOK DELICIOUS.

You are doing well Peace the rice seems a lot delicious! *thumbs up*

Yes! I have tried this rice recipe and it turned out perfectly well but there seemed to be a little difference with the one I ate at a friends birthday party, there was a slight difference in taste and color, maybe I probably didn’t get it right. I will have to try again and keep trying till I get that particular taste

Party jollof rice is on another level. Usually cooked with lots of chicken stock and seasonings.

Jollof rice is my favorite Nigerian food, I like when it is spiced up with green pees and then fried plantain. I like a whole lot of other Nigerian foods but this happens to be my best, thanks for helping out

Leave a comment Cancel

Input your search keywords and press Enter.

Fried Rice for Hungry College Students

Introduction: Fried Rice for Hungry College Students

Fried rice is a classic Chinese dish, with many different variation depending on the region. Of course, it is a staple of many a quick and easy college meal. The main ingredient, rice, is cheap and easy to cook, and you can add in almost any meat or vegetable sitting around in your fridge. It's so easy to make in large batches, that I often make enough for 3-4 meals in one go - perfect for when exam season rolls around!

Step 1: Ingredients

What ingredients to use for fried rice vary widely - the version I am writing up here is the ultimate budget meal - incredibly cheap, but tasty and complete with eggs, bacon, and frozen veggies for your daily nutrition needs :)

Must-have Ingredients

• Cooked rice
• Green Onion
• Salt and Pepper
• Light Soy Sauce

Optional/Varied

• 1 bag of frozen chopped veggies
• 1/2 bag of bacon

Step 2: Mise En Place

Prep the ingredients

• Scramble the eggs
• Cook the back and chop into small pieces
• Chop the green onion
• Defrost bag of frozen veggies

Step 3: Combine the Ingredients

Turn a pan onto medium-high heat and add in a couple spoons of cooking oil. When it starts to heat up, add in some of your chopped green onion - this helps enhance the flavor of the rice. Finally, add the remaining ingredients into the pan and stir fry!

Step 4: Fry the Rice

Now that all the ingredients are in one place, start to stir fry!

I recommend starting with adding 1 teaspoon of salt, a sprinkle of pepper, and a couple of table spoons of soy sauce to the ingredients in the pan, and then continuing to adjust the amounts as the rice continues cooking.

Stir fry for approximately 7-8 minutes, and enjoy by itself, or with added sauces (I have friends who add in chili sauce, or even ketchup!)

Participated in the Makerspace Contest 2017

Recommendations

Woodworking Contest

Outdoor Life Contest

Farm to Table Contest

Sample details

• Views: 1,892

Related Topics

• Energy drink
• Organic Food
• Vegetarianism
• Genetically modified food

How to Cook Jollof Rice

To prepare a delicious jollof rice, you need to buy necessary ingredients such as white rice, chicken, pepper, salt, tomatoes, onions, and seasoning. Firstly, you prepare tomato stew by cooking the tomato blend and adding vegetable oil and onions. Then you pour chicken stock and tomato stew into a pot and boil. Next, add parboiled rice, salt, and pepper, and make sure the water level is the same. Lastly, cover the pot and cook on low to medium heat until the rice is cooked. The jollof rice can be served with fried plantain, salad, or coleslaw.

To make tasty jollof rice, follow these instructions. Firstly, buy the required ingredients from the market: two sticks of long grain white rice, chicken (drumstick and chicken breast), salt, pepper (to taste), tomatoes, onions, and seasoning (three maggi cubes and thyme). Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates.

Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool. Then, transfer the chicken stock (prepared by washing and cutting the chicken into pieces and cooking it with seasoning and two chopped onions) along with the tomato stew into a large pot. Let it boil.

To prepare jollof rice, combine thoroughly cooked and drained parboiled rice with salt and pepper according to preference. It is important to maintain the water level equal to that of the rice, ensuring complete evaporation during cooking. Lid the pot and cook on a low to medium heat setting in order to prevent scorching. Accompany the prepared jollof rice with fried plantain, salad, or coleslaw.

Cite this page

https://graduateway.com/how-to-cook-jollof-rice/

You can get a custom paper by one of our expert writers

• Food security
• Healthy Food

Check more samples on your topics

Rice blast: a fungal disease that threatens global rice production.

Characterization

Abstract Rice blast, caused by the hemibiotrophic fungus Magnaporthe oryzae, is one of the most potent threats to rice production and causing tremendous yield loss. In the present study, seventy one M. oryzae isolates were collected from three states of eastern India. Based on colony color, the blast isolates were grouped in five; grayish, grayish black,

Political Factors that May Affect Thomas Cook plc

Political factors that could impact Thomas Cook plc include civil unrest, such as in Syria, which may result in diminished interest and profits from sales to that country. The introduction of terrorist attacks could also lead to decreased sales and disrupted flights for Thomas Cook. Additionally, health and safety regulations may require Thomas Cook to

Situational Overdetermination in “The Apotheosis of Captain Cook” by Gananath Obeyesekere

Situational Overdetermination in “The Apotheosis of Captain Cook” by Gananath Obeyesekere             With authority from the English monarch, Captain Cook and his crew left Plymouth on July 12, 1776 on board in Resolution and the Discovery. The primary motive of the journey was to determine whether there was a passage above the North American continent. Captain Cook

Captain Cook Discovered Australia

Archaeology

Lecturer’s Comments: A thoughtful, well-structured essay. The introduction is perhaps a little long in comparison with the overall length of the essay. (Note: This sample is provided in the exact form it was submitted and corrections and comments made in the text by the lecturer are not included. A Reference List was submitted by the

Boys Should Learn to Cook

Boys should learn to cook Cooking is something that is mostly associated with girls. By the time a girl enters adolescence, she is expected to learn all the skills of cookery. Gone is the time when education was just for boys and girls were expected to sit at home and do all the chores and

Environmental Analysis Of Thomas Cook Tourism

Environment

Drumhead This study deals with one of the taking travel group in the universe which has been in operation since the yesteryear. It has been considered as the most trusty and dependable travel group which offers travel bundles to its clients across the universe. The travel group is Thomas Cook and is one of the taking

Comparing two children’s cook book’s

I have chosen to write about two childrens cookbooks. The first is called "Gruesome Grub and Disgusting Dishes" written by Susan Martineau, illustrated by Martin Ursell. The second is called "Starting Cooking" written by Gill Harvey, illustrated by Norman Young. I chose childrens cookbooks as it was very difficult to find an adult cookbook with

Cook County Jail: Reflection Paper

Our visit to Cook County Jail was very stimulating to say the least. The community that the jail system is located in is primarily filled with Mexican Americans and seems to be very poor. I think that the jail is located there with no consideration of lowering property level due to the fact that it

David P. Cook and his Blockbuster

Competitive Advantage

David P. Cook created the first Blockbuster Video store in October 1985 in Dallas, Texas. Mr. Cook intended to establish " video superstores" that would respond to the on going trends in the video industry during the 1980's because the number or households buying VCRs was increasing very much and so was the number of

Hi, my name is Amy 👋

In case you can't find a relevant example, our professional writers are ready to help you write a unique paper. Just talk to our smart assistant Amy and she'll connect you with the best match.

Let’s Talk Food: Fried rice

Share this story

Fried rice originated in the Sui Dynasty in Yangzhou, the Eastern Jiangsu province of China, as a way to use up leftover (usually day old) rice and avoid food waste. During the Gold Rush in the 19th century, the Chinese immigrants introduced Americans to fried rice.

In Japan, fried rice is called Yakimeshi, using short-grain rice that is stir fried with ham, shrimp or pork, egg and green onions. Regionally, in Osaka, fried rice may be seasoned with Worcestershire sauce instead of soy sauce.

ADVERTISING

(Japanese Fried Rice)

— Rice should be cold and dried out of its sticky moisture.

— Cut the protein and carrots into the same sizes.

— Great way to clean out leftovers in the refrigerator.

3 tablespoons vegetable oil, divided

2 large eggs, beaten to blend

5 ounces 41/50 medium shrimp, peeled and deveined, cut into 1/4 inch pieces or 3 ounces Japanese kurobuta or Berkshire pork sausage

1 large carrot, finely chopped, about 3/4 cup

2 green onions, finely chopped

2 garlic cloves, finely chopped

3 cups cooked short-grain rice, chilled

3/4 cup corn, frozen or canned

3/4 cup frozen peas, thawed

1/2 teaspoon white pepper

1 teaspoon sesame oil

1 tablespoon soy sauce

Kosher salt

Heat a large skillet or wok over medium-high heat. Pour in 1 tablespoon oil, then add the eggs and cook, stirring constantly, for 2 to 3 minutes, until just cooked through. Transfer the eggs to a plate.

In the same pan over medium-high heat, warm the remaining 2 tablespoons of oil. Once the oil is hot and glistening, cook the shrimp, carrots, green onion and garlic, stirring, for about 2 minutes, until the carrots are darker in color and softened.

Add the rice, stirring and cutting through the rice, mixing with the carrot and shrimp mixture, and coating the rice in the seasoned oil, for about one minute or until warmed through. Mix in the corn, peas and white pepper.

Push the rice off to the side of the frying pan and pour the sesame oil into the empty side. Once the oil is hot, stir in the rice mixture into the oil.

Push the rice off to the side again and pour the soy sauce into the empty side, making sure the soy sauce is sizzling before mixing and incorporating into the rice. Stir in the reserved eggs until combined, then serve immediately.

In Indonesia, Nasi Goreng is seasoned with sweet kecap manis sauce and topped with a runny fried egg.

Nasi Goreng

— Cold rice is not optional

— Shrimp paste is optional

1 tablespoon vegetable oil

5 ounces chicken breast, thinly sliced

1 tablespoon kecap manis (sweet soy sauce)

1-1/2 tablespoon vegetable oil

1 teaspoon red chili, finely chopped

1 onion, small diced

3 cups cooked day old white rice, cold

2 tablespoons kecap manis

2 teaspoons shrimp paste, optional

4 eggs, fried to order

1 green onion, sliced

Tomatoes and cucumbers, cut into wedges or chunks

Fried shallots

Lime wedges

Heat oil in a large skillet or wok over high heat. Add chili and garlic, stir for 10 seconds. Add onion, cook for 1 minute.

Add chicken, cook until it turns white, then add 1 tablespoon kecap manis and cook for 1 minute or until the chicken is cooked through and a bit caramelized.

Add the rice, 2 more tablespoon kecap manis and shrimp paste. Cook, stirring constantly, for 2 minutes until the sauce reduces down and the rice grains start to caramelize (key to flavor).

Serve, garnished with green onions, red chili, fried shallots.

Khao Pad Goong. or fried rice with shrimp, is popular in Thailand. It is often served with a wedge of lime and prik nam pla, or chile/fish sauce, on the side.

Thai Fried Rice

(Khao Pad Goong)

3 tablespoons shallot, chopped

2 cloves garlic, chopped

3 cups cooked jasmine rice, refrigerated for at least 2 hours

1 tablespoon fish sauce

1 tablespoon thin soy sauce

3 tablespoons green onion, chopped

3 tablespoons cilantro, chopped

Pinch white pepper

Heat a wok over medium-high heat. Add vegetable oil. Saute garlic and shallots until aromatic, and shallots are translucent. Add cooked rice, stir to mix garlic and shallots into the rice. Add fish sauce and thin soy sauce, continue to mix.

Move the rice to the side of the pan. Add a little more oil, add eggs and scramble them. Once cooked, mix into rice.

Add the green onions and cilantro. Mix to combine, then turn off heat.

Serve with lime wedges, ground white pepper, and cucumbers.

You will notice that the recipes all call for cold refrigerated rice. Freshly steamed rice will make mushy and soft fried rice, not the ideal texture. Chef Ming Tsai suggests if you do not have day-old rice, cook the rice, then spread it on a baking sheet and freeze it for half an hour. The texture will not be the same as day-old refrigerated rice but will work in a pinch.

• 1 County’s eminent domain plan heads to court
• 2 Obituaries for July 30
• 3 Neighbors of Punalu‘u project seek contested case
• 4 DNA helps solve mystery in 1991 Dana Ireland murder
• 5 Biden calls for major changes to Supreme Court

Featured Jobs

• Share full article

Advertisement

Supported by

The Freedom of an Escape From Venezuela and the Loneliness That Followed

A man fled the country to escape political violence and seek asylum in the United States. He has made some inroads in New York financially, but he misses the family he left behind.

By Danielle McLean

Jackson Villamarin Villegas moved into a third-floor walk-up apartment in the Sheepshead Bay neighborhood of Brooklyn in March. An immigrant from Venezuela, he shares the small room — and splits the $850 per month rent, plus utilities — with another migrant from his country.

His landlord also lives in the apartment, sleeping behind a curtain in the living room.

The room is “big enough for what I have,” said Mr. Villamarin, 42. Leonardo Uzcategui, founder and chief executive of Fundavenyc , a nonprofit group which provides assistance to Spanish-speaking New Yorkers, translated his words to English.

The space “feels good,” but Mr. Villamarin would still like another place that’s “bigger and more comfortable,” he added.

Mr. Villamarin is among the more than 150,100 migrants who made their way to New York City between the spring of 2022 and the start of December 2023 — a surge Mayor Eric Adams described as a humanitarian crisis and estimated could cost the city about $12 billion over three years.

He has applied for asylum now that he is in the United States. According to his asylum application, the Venezuelan government threatened his life, and because of his anti-government political activism, he was detained for 32 days in prison.

We are having trouble retrieving the article content.

Please enable JavaScript in your browser settings.

Thank you for your patience while we verify access. If you are in Reader mode please exit and  log into  your Times account, or  subscribe  for all of The Times.

Thank you for your patience while we verify access.

Already a subscriber?  Log in .

Want all of The Times?  Subscribe .