Savory Rice for Any Fried Rice Recipe

When restaurants are closed, your kitchen is open: learn to cook rice that’s perfect for any fried rice dish!
Jayla + Artur
July 4, 2020
3 min read

Today we’re writing about a recipe that Artur has been working on. As mentioned in our previous post, we’ve picked up hobbies such as cooking and baking during our time at home and want to share our creations with you all!

Jump to the recipe!


We’ve been browsing lots of YouTube videos about Asian street food and hibachi style fried rice…which left us hungry for the very foods we were seeing. 

With limitations and risks associated with eating out, we decided to try our hand at making it for ourselves. 

After a few attempts, Artur figured it out and landed on something that’s easy, simple and comparable to what a restaurant or food truck would serve. 

The secret is to toast the rice before actually cooking it. Not only does this add a nice savory flavor, it makes it sturdy enough to stand up to mixing and tossing often involved in these dishes. 

Additionally, we eat with our eyes first! Toasting it creates a warm, light brown color that’s much more appealing than plain white rice.

A few tips to keep in mind: 

– Measure everything out before getting started. This includes chopping the garlic! We find it much easier to cook when everything is ready to be used versus measuring as we go. 

– Don’t remove the lid when the rice is cooking. The steam build up is key to cooking it through completely. Removing the lid will only compromise the heat needed to steam the rice, lengthening the cook time.

– Let the rice refrigerate for at least 18 hours before using in a fried rice dish. We cannot stress this enough! Allowing it to cool and rest helps reinforce its sturdiness and ensure it doesn’t clump together. This rice can be stored up to 3 days after cooking so you can spread your fried rice dishes out! 


Prep time: 5 minutes
Total cook time: 25 minutes
Yield: ~4 cups cooked rice (we usually eat ~1 cup cooked rice per serving) 

1 cup rice
2 cups water
1 tbsp oil (we use canola)
1 garlic clove
1 pinch salt

Chop the garlic and measure out ingredients.

Using a 2 quart (or medium) saucepan, set the burner on medium-high and add the oil. Once the oil is hot, add the rice.

Constantly stir for 2-4 minutes. The rice will start to brown.

Next, add the garlic and stir for another minute or two.

Add 2 cups of water and bring it to a boil. Once the rice is boiling move it to a smaller eye and put the heat to simmer or the lowest setting.

Cover with a lid and set a timer for 15 minutes. Don’t remove the lid during this time.

Once the timer is up, move the rice away from heat and let it steam for 10 minutes. Again, don’t remove the lid.

 When the timer goes off, fluff the rice with a fork. 

To cool down: 

Dump the rice on a tray (or parchment paper). Cool off by fanning a paper plate or plastic lid over the rice. Do this for a couple of minutes.

Add the rice to a bowl or container with a lid and leave the lid on loosely for the first day. Place in the refrigerator for at least 18 hours.

That’s it! Stay tuned for our next post on hibachi style fried rice!

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