Plain Fried Rice Recipe

Plain Fried Rice.

Ingredients

The Base

  6 cups day-old Jasmine rice (chilled; break up any clumps with wet hands before cooking)

  3 eggs, whisked

  1 bunch green onions, thinly sliced (separate white/light green stems from dark green tops)

  1 can cut corn

  2 tbsp garlic, finely minced

  2 tbsp high-heat cooking oil (for the griddle surface)

The Stir-Fry Sauce

  ¼ cup soy sauce

  ⅛ cup rice cooking wine

  1 tbsp chili oil

  1 tbsp chili crisp

  1 tbsp shrimp paste

  2 tbsp olive oil

  2 tsp ponzu sauce

  2 tsp hoisin sauce

  1 tsp toasted sesame oil

 1. Mix the Stir-Fry Sauce

   Whisk until smooth before heating the cooktop

   In a bowl or measuring glass, combine the soy sauce, rice cooking wine, chili oil, chili crisp, shrimp paste, olive oil, ponzu sauce, hoisin sauce, and sesame oil. Whisk thoroughly until the shrimp paste is fully dissolved and integrated into the liquid. Set aside near the griddle.

 2. Fire Up and Zone the Griddle

   Target 375°F–400°F surface temperature

   Preheat your griddle to medium-high heat. Set up two zones: a hot cooking zone in the center and a lower-heat holding zone on the outer edges. Lightly oil the main cooking zone.

 3. Bloom Garlic and Aromatics

   Spread the white and light green portions of the sliced green onions along with the minced garlic onto the hot griddle. Toss continuously for 30–45 seconds until fragrant and golden—taking care not to let the garlic burn.

 4. Fry and Color the Jasmine Rice

   Add the 6 cups of day-old Jasmine rice directly over the garlic and onion mix. Flatten the rice across the steel to maximize surface area contact. Pour about two-thirds of the stir-fry sauce evenly over the rice. Toss, mix, and press the rice against the flat top until every grain absorbs the sauce, achieving an even mahogany color and toasted aroma. Push the seasoned rice to the cool side of the griddle.

 5. Scramble the Eggs

   Pour a drop of oil on the open hot zone of the griddle. Pour in the whisked eggs and let them sit for 5 seconds until the bottom sets, then scramble vigorously with your spatulas until soft curds form.

 6. Bring It Together & Finish

   Pull the rice back into the center zone and fold in the scrambled eggs. Drizzle the remaining stir-fry sauce over the mixture to boost flavor and steam off any lingering dry spots. Toss in the dark green tops of the sliced green onions, mix thoroughly for another 30–60 seconds, and remove immediately from the heat.