Easy | Prep: 10 min | Cook: 10 min | Serves: 2

Fried rice is the ultimate fridge-clearing exercise. Yesterday’s rice, whatever protein you have, some veg, and a wok so hot it slightly terrifies you. The Thai version adds fish sauce and lime, which between them do something almost magical — salty, sour, and savoury in a way that soy sauce alone can’t achieve. This is ten-minute cooking at its best.

Ingredients

  • 300g cooked rice (cold, ideally day-old)
  • 2 eggs
  • 150g protein (prawns, chicken, or firm tofu), cut small
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 red chilli, sliced (optional)
  • Handful of veg (peas, sweetcorn, diced pepper, spring onions)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Juice of 1 lime
  • 2 tbsp neutral oil
  • Fresh coriander and lime wedges, to serve

Method

  1. Prep everything Fried rice moves fast. Get everything chopped, measured, and within arm’s reach before the wok goes on.

  2. Cook the protein Heat 1 tbsp oil in a wok over high heat. Cook the protein until done (2–3 minutes for prawns, 4–5 for chicken). Remove and set aside.

  3. Fry the aromatics Add the remaining oil. Fry the onion for 2 minutes. Add garlic and chilli, cook for 30 seconds.

  4. Add the rice Tip in the cold rice and break up any clumps. Spread it across the wok and let it sit for a minute to get some colour. Then stir and repeat.

  5. Season Add the fish sauce, soy sauce, and sugar. Toss everything together.

  6. Add the eggs Push the rice to one side of the wok. Crack the eggs into the empty space and scramble them. Once just set, fold them through the rice.

  7. Finish Return the protein to the wok. Squeeze over the lime juice. Toss one final time.

  8. Serve Top with fresh coriander and extra lime wedges.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The rice should have visible brown spots where it’s toasted against the wok. Individual grains should be separate, not clumped. The egg should be in distinct, fluffy pieces throughout.
  • Listen: A properly hot wok sounds like a jet engine when the rice goes in. That’s wok hei — the smoky flavour that makes restaurant fried rice taste different from home attempts.
  • Smell: Fish sauce in the bottle smells alarming. Fish sauce in a hot wok smells savoury and addictive. Trust the transformation.
  • Touch: The rice should feel dry and slightly firm, not mushy. That’s why cold, day-old rice is essential.
  • Taste: Fried rice should taste salty (fish sauce), sweet (sugar), sour (lime), and umami (soy) all at once. If one is missing, the dish feels incomplete. Adjust before serving.

Notes

  • Cold rice is essential. Fresh rice has too much moisture and you’ll end up with mush instead of fried rice.
  • Fish sauce smells alarming on its own but it’s doing all the heavy lifting. Trust it.
  • High heat is non-negotiable. The wok should be smoking before anything goes in.
  • This is a template. Use whatever veg and protein you have — the sauce and technique stay the same.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: www.recipetineats.com