The Fried Rice & Stir Fry Template
Improvising in the kitchen is a strong indicator that you’re getting better at cooking (not like, “yes, and” improvising”). As I cook more, the patterns are undeniable, especially when you cook cuisines from various parts of the world. Based on what’s regionally available and how food has evolved, finding templates for recipes after a while is almost inevitable. I know I’m being a little reductive because there are regional varieties within a country but if you’re like me and want to go wide vs. deep into anyone thing, templates are what it’s about. Since we’re all at home much more these days and having to cook, mastering the template to a great stir fry and fried rice can go a long way - get the basics down and you can riff on this like a pro.
Some of my go-to stir fried noodles and fried rice: herby mushroom udon noodles, ghee curry fried rice, sichuan lamb noodles, and shrimp fried rice.
The Fried Rice & Stir Fry Template
Oil: Neutral oils or oils with high smoke points such as grapeseed or avocado oil work well. Olive oil isn’t the best; you’re almost wasting the olive oil because this is high-heat cooking and olive oil looses all character in high-heat.
Aromatics: This is the holy trinity of Chinese, Thai, and general pan-Asian cooking. If you’re wondering why your fried rice isn’t “restaurant-y”, you’re probably skimping on or skipping these ingredients. The proportions I prefer are 1:1:4 ginger:garlic:scallions but you can play around with this.
Ginger - ginger powder or paste is okay in a pinch but there is no sub for fresh ginger.
Garlic - ramps or garlic scapes are great variations. Again, powder will do but it’s not the same.
Scallions - shallots and onions in smaller quantities can be subbed if you don’t have scallions. Chives also work!
Optional: chilies - for my spicy girls and boys.
Protein: Once your aromatics are nice and fragrant, it’s time to add the protein. Browning your chicken, seafood, ground meat, or mushrooms is all about time and space (whoa, trippy) - do not rush and do not crowd the pan.
Vegetables: Anything works. The key is to cut them up into similarly sized pieces so that they all cook at the same speed. Some of my favorites are mushrooms, bell peppers, greens like kale, and frozen corn/peas/carrots.
Flavorings: This is where you can go wherever your heart desires. Some of my go-to’s are a little bit of soy sauce, rice wine or plain white vinegar, and sambal olek or sriracha. A few other combinations I love:
Curry powder, soy sauce, vinegar, sriracha
Sichaun peppercorns, cumin, coriander, white pepper, vinegar
Fish sauce, lime juice, sambal olek, herbs
Ghee, cumin seeds, curry powder, lemon
Carb: Rice, noodles, farro, whatever! Once your aromatics, protein and flavorings have all gotten to know each other, toss in your carb of choice.
If you’re using rice, day-old rice is best. If you have fresh rice, cook it first and spread it out on a plate to cook and stick it in the freezer for 10 mins. Day old or cold rice has firmer granules, which is best fried rice. Same goes for any other grains like farro, wild rice, etc.
If you’re using noodles, prepare according to package directions and run the cooked noodles under cold water so that they don’t clump up.
Finishing touches: herbs, citrus, MSG, salt, pepper. Taste and adjust before serving!
Heat & Time
Stir fry and fried rice dishes comes together very quickly and require high heat. Use a wok or a wide skillet on high heat.
Because the heat is high and the bits of meat and vegetables small, this comes together quickly. Have all of your ingredients prepped and near you before cooking.
The 20 Min Fried Rice or Stir Fry Method!
Heat the oil for less than 1 min.
Saute the aromatics for 1-2 mins, tossing to prevent burning.
Add and cook the protein for 4-6 mins.
Add and cook the vegetables for 3-5 mins.
Toss in all your flavoring and mix for a few seconds.
Toss the carbs for 2 mins or until incorporated.
Season, add finishing touches (herbs, salt, citrus)
Now, go forth and mix and match, friends!
