The Best Fried Rice You'll Ever Make (Restaurant-Quality)

Ingredients

• 3 cup Japanese short grain rice (cooked and chilled (leftover rice is best))
• 0.5 lb Shrimp (peeled and deveined)
• 3 Eggs (beaten)
• 0.5 cup Yellow onion (diced)
• 3 Scallions (thinly sliced, divided)
• 3 tbsp Neutral oil (such as vegetable or canola oil, divided)
• 1 tbsp Soy sauce (added to the edge of the wok for aroma)
• Salt (to taste, used as primary seasoning)
• Black pepper (to taste)

Steps

1. 1

   Spread the leftover cooked rice onto a sheet tray in an even layer. Use your hands to gently break up any large clumps and separate the grains.

2. 2

   Place the sheet tray of rice in the refrigerator uncovered to dehydrate overnight. This ensures the starch is manageable and the rice will fry rather than steam.

3. 3

   Heat a wok or large skillet over high heat. Add a tablespoon of oil and swirl to coat the surface.

4. 4

   Add the beaten eggs to the wok. Scramble quickly until just set but still soft, then remove from the wok and set aside.

5. 5

   Add another tablespoon of oil to the wok. Add the shrimp and sear until pink and cooked through. Remove the shrimp and set aside with the eggs.

6. 6

   Add the remaining oil to the wok. Add the diced onions and sauté until they begin to soften and take on a little color.

7. 7

   Add the dehydrated rice to the wok. Spread it out to utilize the entire surface area of the wok in a single layer.

8. 8

   Fry the rice undisturbed for a moment until you hear a popping sound, which indicates moisture is evaporating and the surface is crisping.

9. 9

   Reintroduce the cooked shrimp and eggs back into the wok. Use a spatula to break up the eggs and incorporate them into the rice, breaking up any remaining rice clumps as you go.

10. 10

    Season the mixture with salt and black pepper to taste.

11. 11

    Pour the soy sauce carefully around the edges of the wok rather than directly onto the rice. This allows the soy sauce to caramelize and release its aroma without making the rice too salty or soggy.

12. 12

    Add a handful of sliced scallions and toss everything together using the residual heat to wilt them slightly.

13. 13

    Garnish with the remaining fresh scallions and serve immediately.

Notes

The chef emphasizes using Japanese short-grain rice for its starch and fat content. Drying the rice overnight in the fridge is the most critical step for texture. Adding soy sauce to the edges of the pan is a professional technique to maximize 'wok hei' (breath of the wok) aroma.

Nutrition per serving

• main dish
• fried rice
• shrimp
• egg
• stir-fry
• high heat
• dinner
• leftovers