Fried Rice

Ingredients

• 1.25 ml (¼ teaspoon)celery salt
• 2.5 ml (½ teaspoon)dried onion
• 1.25 ml (¼ teaspoon)black pepper
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)sugar
• 2.5 ml (½ teaspoon)granulated garlic
• About 600 g (4 cups)cold leftover cooked rice
• 42 g (3 tablespoons)butter
• About 40 g (¼ cup)red onion, minced
• About 12 g (2 tablespoons)spring onions, chopped
• About 7.5 g (½ tablespoon)garlic, minced
• About 30 g (¼ cup)carrots, chopped
• About 35 g (½ cup)mushrooms, chopped
• 227 g (8 oz; ½ bag)coleslaw mix
• 3–4 generous tablespoons (about 45–60 ml)soy sauce

Instructions

1. 1

   Mix the seasoning

   Combine the celery salt, dried onion, black pepper, kosher salt, sugar and granulated garlic. You can prepare this mix in advance; you will only need some of it, added to taste, so keep the remainder for another use.

2. 2

   Cook the vegetables

   Melt the butter in a pan over medium heat. Add the red onion, carrots, mushrooms and coleslaw mix, and sauté until the carrots are tender. Add the garlic and spring onions and sauté briefly.

3. 3

   Add rice and season

   Add the cooked rice and soy sauce. Season to taste with the seasoning mix; you will not need all of it. Serve immediately.

What is fried rice?

Fried rice is a dish made by stir-frying cooked rice with seasonings and other ingredients. It is closely associated with Chinese cooking and has many variations across Asia and beyond.

This version pairs leftover rice with a simple mix of vegetables, butter and soy sauce. The flexible vegetable combination makes it useful when you want to cook from what is already in the fridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 795 calories, 16g protein, 157g carbs, 10g fat.

Most of the carbohydrates come from the rice, while butter contributes much of the fat and the vegetables add smaller amounts of carbohydrate and fibre. The rice and vegetables provide some protein, with soy sauce adding a little more. For a more balanced plate, serve a portion with extra vegetables or a protein-rich side.

Why use cold leftover rice?

Cold rice is easier to separate and stir through the vegetables than freshly cooked, steamy rice. Break up any clumps before adding it to the pan so the seasoning can coat it evenly.

Use rice that has been stored safely in the fridge. If it smells unusual or has been left out for a long time, discard it rather than using it.

Build the seasoning

Seasoning mix: celery salt, dried onion, pepper, kosher salt, sugar and granulated garlic bring savoury, salty and lightly sweet notes. Combine them before cooking so they are ready to add in small amounts.

Soy sauce: add the stated amount along with the rice, then taste before adding more seasoning mix. Both the soy sauce and mix contain salt, so adjust gradually.

Cook the vegetables in order

Carrots first: sauté them with the onion, mushrooms and coleslaw mix until they are tender. This gives the firmer vegetables time to cook before the rice goes in.

Garlic and spring onions: add these towards the end of the vegetable stage and cook briefly. This keeps them from spending the whole cooking time in the pan.

Look for tender vegetables

The recipe's cue is tender carrots; check them with a fork before adding the rice. The coleslaw mix and mushrooms should be cooked through as well.

Once the rice is in, stir it with the vegetables and soy sauce until combined, then serve straight away as directed.

Serve it while hot

This rice can be served on its own or alongside a simple vegetable dish. A fresh salad or extra steamed vegetables can add contrast to the buttery, savoury rice.

If you are serving other dishes, keep the seasoning in mind: soy sauce and the seasoning mix already add plenty of savoury flavour.

Recipe notes & tips

• Break up clumps in the cold rice before adding it to the pan.
• Mix the seasoning ingredients together before you start cooking.
• Add the seasoning mix a little at a time, tasting as you go.
• Cut the carrots and mushrooms into similar-sized pieces for more even cooking.
• Have the soy sauce and rice ready before you begin frying the vegetables.

Variations

• Use other vegetables: swap in chopped vegetables you have available, keeping the total amount similar.
• Add egg: scramble it in the pan before cooking the vegetables, then stir it through the finished rice.
• Add chilli: include a little chopped chilli for heat.
• Use another cooking fat: replace the butter with a neutral oil if preferred.
• Adjust the soy sauce: start with less and add more to taste.

Common mistakes to avoid

• Adding all the seasoning mix: the recipe makes more than you need, so season gradually and save the rest.
• Using rice in large clumps: break it up first so it mixes evenly with the vegetables.
• Adding garlic too early: follow the method and add it after the vegetables have started cooking.
• Overcooking the garlic: sauté it only briefly with the spring onions.
• Seasoning before tasting: soy sauce is salty, so taste the rice before adding more seasoning.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry; only reheat once.

Frequently asked questions