Prep Time: 25 minutes (plus overnight rice preparation)
Cook Time: 20 minutes
Servings: 4-6 people

Why Day-Old Theresa Rice is Perfect for Fried Rice

The secret to excellent fried rice is using day-old rice. Theresa Jasmine Rice is ideal because its long grains firm up beautifully after refrigeration, preventing clumping and ensuring each grain fries evenly. The result is a light, flavorful dish with perfectly separated grains.

Ingredients

For the Rice:

• 3 cups Theresa Jasmine Rice (cooked and cooled overnight)
• 3 tablespoons Theresa Cooking Oil
• 2 eggs, beaten
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, diced small
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup green beans, cut into small pieces
• 1 cup sweet corn kernels
• 200g chicken or shrimp, cooked and diced (optional)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon curry powder
• 1/2 teaspoon white pepper
• 2 spring onions, sliced
• Salt to taste
• 1 teaspoon sesame oil (optional)

Instructions

Step 1: Prepare the Rice in Advance Cook 3 cups of Theresa Jasmine Rice according to package instructions using slightly less water than usual (1:1.75 ratio). Spread the cooked rice on a baking tray and allow to cool completely. Refrigerate overnight or for at least 6 hours. This firms up the grains.

Step 2: Prep All Ingredients Before you start cooking, dice all vegetables, mince garlic, grate ginger, and beat the eggs. Having everything ready is crucial because fried rice cooks quickly.

Step 3: Scramble the Eggs Heat 1 tablespoon of Theresa Cooking Oil in a large wok or frying pan over high heat. Pour in the beaten eggs and scramble quickly until just set. Remove from the pan and set aside.

Step 4: Stir-Fry the Vegetables Add another tablespoon of oil to the same pan over high heat. Add the diced onions and stir-fry for 1 minute. Add garlic and ginger, cooking for 30 seconds until fragrant. Add carrots and green beans, stir-frying for 2-3 minutes. Add bell peppers and corn, cooking for another 2 minutes. The vegetables should be tender-crisp. Remove and set aside with the eggs.

Step 5: Fry the Rice Add the remaining tablespoon of Theresa Cooking Oil to the pan. Add the cold Theresa Jasmine Rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly crispy in spots.

Step 6: Season the Rice Push the rice to one side of the pan. Add soy sauce, oyster sauce (if using), curry powder, and white pepper to the empty side. Allow the sauces to heat for 10 seconds, then mix thoroughly with the rice. This technique prevents the rice from becoming soggy.

Step 7: Combine Everything Add the cooked vegetables, scrambled eggs, and protein (if using) back to the pan. Toss everything together for 2-3 minutes until well combined and heated through.

Step 8: Final Touches Add sliced spring onions and sesame oil (if using). Toss once more and taste. Adjust salt or soy sauce as needed. Remove from heat immediately.

Chef's Tips for Perfect Fried Rice with Theresa Rice

• Cold rice is non-negotiable: Freshly cooked rice will become mushy. Theresa Jasmine Rice firms up perfectly after refrigeration, giving you distinct grains.
• High heat is essential: Fried rice must be cooked quickly over high heat to achieve that characteristic wok flavor and prevent sogginess.
• Do not overcrowd: If making a large batch, cook in two portions. Overcrowding steams the rice instead of frying it.
• Theresa Rice advantage: The natural fragrance of our jasmine rice adds subtle aroma that complements the savory sauces without overpowering them.

Serving Suggestions

Serve hot with:

• Grilled chicken or fish
• Shito or hot pepper sauce
• Sliced cucumber
• Additional soy sauce on the side

Storage and Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan with a little Theresa Cooking Oil, stirring frequently. Do not microwave as this makes the rice soggy.