Fried Rice Recipe (Htamin gyaw)

Cooked rice: Preferably day-old, this gives the rice a firmer texture that is ideal for frying.

Vegetable oil: Used for stir-frying, it has a high smoke point and neutral flavor.

Mixed vegetables: A combination of carrots, peas, and corn, adding color and nutrition to the dish.

Garlic: Minced to release its aromatic flavors, essential for the base of the dish.

Soy sauce: Adds a savory umami flavor, balancing the dish.

Eggs: Beaten and scrambled, they add richness and protein.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the flavor.

Green onions: Chopped and used as a fresh garnish, adding a mild onion flavor.

When making fried rice, it's crucial to use day-old cooked rice because it has a firmer texture and less moisture, which prevents the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free alternative.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a rich, nutty flavor that complements the dish well.

• mixed vegetables - Substitute with bell peppers and snap peas: These vegetables add a fresh crunch and vibrant color to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh aroma.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• pepper - Substitute with white pepper: White pepper provides a milder, more subtle heat compared to black pepper.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4-5 days. For longer storage, place it in the freezer, where it can last up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight.
• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through.
• Alternatively, reheat the fried rice in a skillet over medium heat. Add a splash of vegetable oil or soy sauce to prevent sticking and enhance flavor. Stir frequently until heated through.
• Avoid reheating fried rice more than once to maintain its quality and safety.

• Microwave method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Stovetop method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Add the leftover fried rice and stir-fry for 3-5 minutes, breaking up any clumps.
  4. If the rice seems dry, add a splash of water or broth.
  5. Stir continuously until the rice is heated through.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Cover and steam for 5-10 minutes, or until the rice is heated through.
  4. Stir occasionally to ensure even heating.

• Air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover fried rice in a thin layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired temperature and texture before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the green onions and mincing the garlic.

• Cutting board: A surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the cooked rice and mixed vegetables accurately.

• Measuring spoons: Used to measure the vegetable oil and soy sauce precisely.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Serving spoon: Used to serve the finished fried rice.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time.

Pre-chop vegetables: Prepare and chop carrots, peas, and corn in advance to streamline the cooking process.

Minced garlic: Use pre-minced garlic from a jar to save chopping time.

Beat eggs beforehand: Beat the eggs before starting to cook, so they are ready to pour into the wok.

Use one pan: Cook everything in one wok to minimize cleanup time.

Pre-measure soy sauce: Measure out the soy sauce before cooking to add it quickly when needed.