Fried Rice

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fried Rice to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fried Rice, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil
• Put first four ingredients in a mixing bowl and stir slightly;
• the eggs should not be well beaten.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat wok or pan hot and dry

Step 2: Technique & Execution

Brown the garlic and ginger slightly, then add the rice

Step 3: Technique & Execution

Cook for 2−3 minutes, stirring to break up lumps and coat with oil

Step 4: Technique & Execution

Add the rest of the ingredients except the egg mixture

Step 5: Technique & Execution

Fry and stir constantly until thoroughly mixed

Step 6: Technique & Execution

Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible