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Expat Fried Rice

Expat Fried Rice

When Kathy told her friend Ginny about this cookbook and the kind of dishes we planned to include, she immediately offered up her fried rice recipe. A single mom and news editor who worked and traveled in Asia for more than 20 years, she knows a thing or two about getting a fast, fuss-free meal on the table.

She uses leftover meat or fish (salmon is a favorite) — but you can also start with raw and cook it in the pan before you add the rice. The thyme is an unusual addition that Ginny calls a delicious accidental discovery. What’s more, she felt compelled to clarify two things: It’s oyster sauce, not soy sauce, that belongs in fried rice (otherwise, it’s like a "salt lick"), and don’t just serve it for dinner; it makes a great weekend breakfast.

Click here to see 5 Recipes That Are Keepers


*Fried rice is best made with cooked short- or medium-grain rice (not long-grain or coverted rice) that’s at least a day or so old and cold. The moisture in freshly cooked, warm rice will result in a gummy texture. Ginny’s recipe charmingly called for "yesterday’s rice you’d otherwise throw away" but if all you have is just-cooked rice, spread 4 cups of it on a sheet pan, let it cool on the counter, then, depending on how fast you need it, put it in the refrigerator or freezer until cold. Another idea is to order extra rice when you get Chinese takeout and make the fried rice in the next few days.


  • 1/4 Cup vegetable oil
  • 1 small yellow onion, finely chopped
  • 4 Cups cooked rice*
  • 2 large eggs
  • 1 1/2 Cup bite-size pieces cooked meat or fish
  • 2 Cups packed baby spinach, 1 cup cooked small broccoli florets, or 1/2 cup frozen peas, thawed
  • Leaves from 2 sprigs of thyme
  • 3 Tablespoons oyster sauce, plus extra, if needed


Calories Per Serving472

Folate equivalent (total)207µg52%

Riboflavin (B2)0.3mg16.3%

Make this Spam fried rice from leftovers the next time you have a takeout craving

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When a fried rice craving overtakes you, it can only be sated by the real thing. But no need to order take-out the next time you have a hankering for this classic comfort food. Learn how to make Spam fried rice in this episode of Cooking Class with Caitlin Sakdalan of Be Fat Be Happy.

Sakdalan prepares the white rice in a Gotham Steel multipurpose pot, adding two parts water to one cup rice.

“To prevent your rice from getting super gloopy and sticky, you want to ensure that you keep your lid on while you’re steaming the rice,” she explains. “This is super important because it will help you get your nice, fluffy white rice.”

For this recipe, she uses leftover rice from the night before, which is typically recommended for fried rice.

“Leftover rice is great for fried rice because when it’s fresh rice, that’s how you get it to be super gloopy and sticky,” Sakdalan says. “When you allow it to harden for a day and let it be cold in the fridge, that’s what gets that nice texture back when you’re in the pan frying it.”

To get started, the chef cooks up chopped Spam in a nonstick frying pan.

“We’re going to let some of the natural oils and fats come out of this and use that for flavoring our rice,” she stated. “Spam is actually something I grew up eating as a Filipino American. It is a staple dish in every Filipino household.”

Next, she adds a splash of oil and a lot of minced garlic. When the garlic turns golden, she throws in the leftover white rice and mixes the ingredients using a spatula.

While she lets it cook, Sakdalan cracks a couple of eggs into a bowl and whisks them. Then Sakdalan pushes the rice to the sides of the pan, creating a hole in the center. After adding a tablespoon of butter, she scrambles the egg into the center.

“What we want to do is evenly distribute the eggs,” Sakdalan explains. “So we’re going to keep stirring and get it all throughout our rice.”

To finish the dish, she adds sesame oil, soy sauce, peas and carrots to the pan. Sakdalan places the Spam fried rice in a serving platter — and its ready to go.

“We just took a plain white rice and made a super simple but super delicious fried rice,” Sakdalan said. “It’s a completely different dish that you can eat any time of day.”

How to Prepare the Rice and Save It for Later

The amount of water you add when cooking rice will make a difference. If you find your fried rice is turning out rather mushy, try reducing the amount of water to cook the rice. A typical recipe for cooking long-grain white rice uses a 1-to-1.5 ratio, which means you would add 1 cup of rice to 1 1/2 cups of water.

You'll frequently find fried rice recipes calling for cold cooked, previously chilled, or leftover cooked rice. Ideally, the rice you use to make fried rice is cooked at least one day earlier. Day-old rice is drier and reduces the chance of the dish turning out wet and mushy. However, be sure to fluff up the rice before cooling and storing so that it does not harden into a block.

Devil’s Fried Rice (Ultimate Spicy Fried Rice Recipe & Video)

Do you like fried rice? Do you like spicy food? Then, this recipe is definitely made for you, you need this recipe in your life!!
Devil’s Fried Rice. Looks pretty dang bad boy, isn’t it?!

I personally love spicy food but not so care about fried rice, unless, it’s spicy. lol So I had to come up with my own Ultimate Spicy Fried Rice Recipe! This recipe is so satisfying, also has lots of vegetables and protein that will make it a full meal!

When I made this first time, I was coming back home from New York after a meeting with Food Network. The flight on the way back home, I was just craving so badly this spicy fried rice with ice cold beer. So, as soon as I landed and made home, I made this spicy fried rice and pared with ice cold beer as I imagined on the plane.

I loved my spicy fried rice so much, I can eat every day! Too bad I have so many recipes that I need try and testing in the kitchen!

Ah, how much I love my job!

I call myself as “Flower Pig”, the explanation is all in your imaginations, I won’t explain. lol

Hope you guys enjoy my Spicy Fried Rice Recipe at home, and please let me know what you think!

The Best Vegetable Fried Rice

I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home.

The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end.

That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.

Delicious veggie fried rice, coming up! As always, please let me know how you like this recipe in the comments. I’m always so eager for your feedback.

Craving more? Check out my Thai pineapple fried rice. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup.

Watch How to Make Vegetable Fried Rice

7 Genius Tips for Making Perfect Fried Rice&mdashNo Recipe Required

You'll never do takeout again after you read these shortcuts and tips for making this super-satisfying, fast and easy dish at home.

There’s something about the combination of warm rice, cooked egg, a toasty soy-sesame seasoning, and little bits of vegetables (and maybe meat) that&aposs comforting and utterly delicious. Fried rice is an all-time favorite when it comes to Chinese take-out, but it&aposs also incredibly easy to cook up yourself at home. Here are seven tips to help you make the perfect fried rice at home, no recipe required.

Rinse Your Rice Before Cooking

Giving your rice a quick rinse before cooking it allows the rice to shed some of its starch, which creates cooked grains that aren’t overly clumpy. All the good egg bits and other tasty seasonings will then mingle well with the rice, so you’ll have great flavor that’s evenly distributed throughout the dish. To rinse rice, simply place it in a mesh sieve or a colander with small-sized holes, then run cool tap water over the top for about a minute, stirring with your fingers or a spoon as you go.

Rest Your Rice After Cooking

Once your rice has been cooked, spread it on a baking sheet, then place the baking sheet on a cooling rack to allow air to circulate around the pan. Let the rice stand for 1 to 2 hours until it&aposs fully cooled to room temp. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from clumping. IIf you want to do this a day or two ahead, let the rice cool completely, then refrigerate it in an airtight container (and any leftover plain rice you have in the fridge already will also work well in fried rice).

After the rice cools, the rest of the dish will come together in a hot pan very quickly. Have all of the ingredients you want to add to your fried rice prepped ahead and arranged in small bowls stove-side, so you can cook up the dish in a flash.

Keep It Simple

You don’t need 20 ingredients to cook the perfect fried rice. Make sure you have cooked rice, some aromatics (garlic, ginger, scallions), eggs, some veggies (carrot, peas, baby spinach, chopped bok choy, or broccoli) and, if you like, some raw or cooked protein (tofu, shrimp, chicken, pork, salmon—heck, even leftover brisket works well!).

Use a Large Wok Or a Very Large Skillet

For fried rice, you want to use a pan that seems large, perhaps even extra-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 without overcooking, and gives you plenty of room to toss everything together without ingredients leaping or falling out of the pan.

Go Hot Or Go Home

Make sure your pan is nice and hot before you add your rice and other ingredients to it. You want everything to cook together quickly, so that the rice gets very hot, but doesn’t overcook.

Season with Soy Sauce, Rice Vinegar, and Sesame Oil

While not every recipe calls for this fried rice trifecta, many of our favorites do. Why? Soy sauce is the salt element, rice vinegar gives the dish a touch of brightness, and sesame oil lends a toasty note that is utterly delicious.

How To Make Fried Rice

  1. Start by cooking your rice, then letting it rest and cool. 1 cup of dry/uncooked rice will serve four eaters.
  2. In a very hot skillet with 1 to 2 tablespoons canola or vegetable oil, cook your protein, then remove it from the skillet. (If you&aposre using leftover cooked protein, skip this step and add it later).
  3. Add a little more oil to the skillet, make sure it’s nice and hot, then add your ginger, garlic and scallions cook for a minute or two, then add vegetables and cook them until crisp-tender.
  4. Add soy sauce, rice vinegar, and sesame oil (start with a ratio of 4 Tbsp: 2 Tbsp: 1 Tbsp, but you can modify this to taste), then add the cooked rice and cooked protein.
  5. Toss until everything is nice and hot, then push the rice to the side of the skillet and add 4 beaten eggs. Stir and work the eggs as they cook into the rice mixture. Serve immediately, topped with extra scallion greens and with Sriracha or chili garlic sauce on the side, if desired.

Some of our favorite fried rice recipes include salmon, turkey, or simply vegetables. We even love a breakfast fried rice, with sausage!

Cut the vegetables

Prepare the liver and chicken

  1. 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.
  2. 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.

The famous grain

To make a true fried rice dish you should be using rice that has already been cooked. When rice gets older it dries out which in turn reduces your chances of creating a dish that is wet and sloppy. Rice that is two to three days old is extra dry and allows it to soak up the flavours of the dish when you are giving new life to it. A quick and handy tip to make sure your rice is good to cook with again is to rub it between your fingers so that it isn’t clumpy.

The best grain to use is a long grain variant as it will come out less sticky and fluffier than most other grains. Instead of plain rice you can also use scented rice. If you have an abundance of different leftovers waiting to be used, it is recommended that you use basmati over jasmine grains. But in saying so you can use whatever you have lying around and it will still turn out great.

Once you make healthy fried rice, you’ll never go back

This reader’s comment says it all: “OMG, I am not overreacting at all: this is the best recipe of rice, EVER.”

Traditional fried rice starts with a lot of unhealthy, denatured oil. While that might taste good, it’s really unhealthy and hard on your digestive system. There is a better way.

I decided to change up the preparation and some of the ingredients and prepare it in a much healthier way.

Benihana is not just a restaurant, but an entire experience where the Teppanyaki chef actually cooks your meal right in front of you at the table!

If you haven&rsquot been, I would definitely encourage you to check it out. It&rsquos a great place to go for anniversaries, birthdays, or any special occasion.

But if you&rsquod like to recreate some of the magic at home, we&rsquove got a simple recipe that you can whip up in your very own kitchen.

Watch the video: American Expat 23: Freedom! (October 2021).