This is a deliciously easy way to make something fabulous from simple ingredients. This is the best fried rice recipe that you'll love! Courtesy of Chef Ming Tsai. Read our interview with him here, and get Ming Tsai's 50/50 Rice recipe too.
Why is this the best fried rice recipe? The chicken is flavorful and juicy, with layers of flavor from scallions, garlic, ginger, and soy sauce. The scrambled egg pieces are my favorite. Fried rice isn't fried rice until there are pieces of egg in it, which I go out of my way to find and devour first. Plus, it's direct from Chef Ming Tsai!
Do I need to use a Wok for this recipe?
While we strongly recommend using a wok for this recipe, you can use a large nonstick skillet or a chef's pan if you don’t have a wok.
Chinese-style cooking uses a thin-walled frying pan designed like a shallow bowl with handles called a wok. The wok's circular bottom concentrates heat, allowing food to cook rapidly and with little oil. While other food is cooking at the bottom, you can transfer food up the curved side of the wok to stay warm without cooking anymore.
What ingredients are in this recipe?
- Dark meat chicken
- Red bell pepper
- Edamame beans
- Gluten-free soy sauce
- Cooked 50/50 house rice
- Grapeseed or canola oil
- Salt and pepper
Do I need to scramble my eggs separately or can I do it all in one pan?
You can start your rice by frying the vegetables, then push them to one side of the wok or pan, crack in your eggs, and scramble them. However, keep in mind that eggs can quickly overcook in this manner, so we scramble our eggs first.
Can I add different veggies?
Of course, you can add other veggies to this recipe. Fried rice is a fantastic way to use up leftovers from the fridge. Just remember that various vegetables cook at different periods and can alter the flavor of the fried rice, so you may need to make minor adjustments to the recipe.
The steps for making this recipe:
- Prep the ingredients-
Because fried rice is quick to prepare, have all of your ingredients on hand and close to the stove. Dice your chicken into small cubes, then whisk the egg in a separate bowl.
- Cook the eggs-
Remove the egg from the pan after scrambling it. Cooking the egg first ensures that it does not overcook and that the egg remains in larger pieces.
- Cook the chicken-
Cook the chicken with the garlic and ginger until it is cooked all the way through and golden brown. This will take about 2-3 minutes.
- Cook the veggies-
Add the pre-cut veggies into the wok or pan with the chicken and cook them
- Add the rice-
In goes the pre-cooked rice and mix up all together.
- Season and serve!
Season the rice to your liking and then enjoy it nice and hot!
The best rice for this recipe:
People's most common mistake when making fried rice is using freshly cooked rice. Your fried rice will be super mushy because the new rice is still moist and soft.
Cook a pot of rice and lay it out on a big baking sheet or several large plates if you don't have any leftover rice. Allow 1 to 2 hours for the rice to dry before using it for fried rice. Chef Tsai recommends leftover 50/50 rice.
Love rice? Check out these other rice dishes!
Try Chef Ming Tsai's Gluten Free Chicken Fried Rice recipe - we think you'll love it as much as we do! He shared the recipe when we interviewed him about his role as a food allergy activist.
The Best Fried Rice Recipe: Ming Tsai's Chicken Fried Rice
- 3 eggs beaten*
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound ground dark meat chicken
- 1 bunch scallions, sliced white and green parts separated
- 1 zucchini halved, ¼-inch slices
- 1 red bell pepper ¼-inch dice
- 1 cup edamame
- ¼ cup Tamari such as Wan Ja Shan® Organic Shiitake Stir Fry Sauce or Wan Ja Shan® Organic Wheat-Free Tamari**
- 6 cups cooked house rice
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper to taste
- Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan.
- When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. "Scramble" the eggs with chopsticks or a fork , allow it to set, about 5 seconds, and slide onto a dish layered with paper towels (enough to absorb the excess oil from the pan). Set aside.
- Place the wok back over high heat and add the ginger and garlic, saute until soft, about 1 minute.
- Add the chicken, stir to break up and cook until browned, 2 to 3 minutes, then add the scallion whites and mix.
- Add the zucchini, bell pepper, edamames and stir fry sauce, and cook until tender, 2 minutes.
- Add the eggs back and add the rice.
- Toss thoroughly to heat through, about 2 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
- Serve in a large bowl and garnish with scallion greens
Frequently Asked Questions about Gluten-Free Fried Rice:
Soy sauce, despite its name, is not always made entirely of soy. Instead, most commercial soy sauces are produced using wheat. There are gluten-free soy sauces and Tamari available, look for those labeled gluten-free.
Chef Ming Tsai recommends Wan Ja Shan® organic and naturally brewed sauces.
Believe it or not, the secret to the best fried rice is not spices or even the added veggies. It is the rice! Pre-cooked and cooled rice, to be exact. If the rice isn't cooked, cooled and allowed to dry out a bit, your fried rice will be mushy.
Yes, fried rice is fried. Fried rice is a type of stir-fry. In other terms, it's a mixture of items sautéed over extremely high heat to both cook and sear.
Use gluten-free soy sauce and other gluten-free ingredients to make the fried rice.