If you are looking for the best Asian rice dish to serve alongside homemade Chinese food, like my Sweet and Sour Orange Meatballs, then you are going to love this pan fried rice recipe. It comes together in 30 minutes… if you cook the rice ahead of time.
Crunchy Fried Rice
- 12-inch skillet
- 4 tbsp sesame oil plus more
- 2 cups cooked jasmine rice
- 12 scallions sliced on the diagonal (about 1/2 cup)
- ½ tsp red pepper flakes
- 2 tbsp soy sauce
- 2 tsp fish sauce
- salt and pepper to taste
- Do ahead: Cook the rice according to package instructions. Drain, but do not rinse! You want to keep the starch with the rice - and rinsing it will rinse the starch away. Remember; starchy = sticky! Rice can be refrigerated (up to a week) until ready to use.
- Add 2 tablespoons sesame oil to a skillet heated over medium-high. Spoon the cooked (un-rinsed) rice into the skillet and press down firmly into the hot oil with a rubber spatula. Allow the rice to cook, undisturbed (don’t you touch it!) for 5 minutes. DO NOT STIR!
- Use the rubber spatula to flip the rice after 5 minutes. It should be starting to brown. Once flipped, press the rice down into the skillet again and cook - undisturbed - for another 5 minutes. Drizzle more sesame oil over the top if the rice starts to dry out.
- Sprinkle the scallions, red pepper flakes, soy sauce and fish sauce over the rice in the skillet. Flip it over and gently break it up into large chunks, then press it all down into the skillet and cook, undisturbed for 3 minutes. Flip the rice and cook for another minute. At this point the rice will be turning very brown and crunchy. Drizzle with more sesame oil if needed.
- When ready to serve, gently break the rice up with the rubber spatula so it loosened up a bit. Season with salt and pepper and fry for another minute or two before plating. Serve hot.