What type of rice is best for making Taiwanese fried rice?

For Taiwanese fried rice, use white rice that has been cooked and thoroughly cooled, ideally refrigerated overnight. Day-old rice works best because the grains are firmer and less sticky, preventing clumps and sogginess during stir-frying. Freshly cooked rice tends to be too moist, which can result in a mushy texture.

How do I keep the rice from sticking and clumping when making Taiwanese fried rice?

To avoid clumping, stir-fry the rice over high heat in a dry, hot wok or large pan, and use just enough oil to lightly coat the grains without making them greasy. Break apart any clumps before cooking and avoid overcrowding the pan, as this causes steaming rather than frying.

Can I add raw meat to Taiwanese fried rice, and if so, when should it be added?

Yes, raw proteins like chicken, pork, or shrimp can be added directly. Cook the meat after sautéing aromatics such as garlic, ginger, or scallion whites, but before adding the rice and vegetables. Cooking meat first allows it to fully cook and seal in flavor while keeping the rice texture intact.

What seasonings and aromatics are commonly used in Taiwanese fried rice?

Typical seasonings include a combination of sesame oil, soy sauce (used sparingly), white pepper, and a touch of sugar to balance flavors. Aromatics like garlic, ginger, and the white parts of scallions contribute distinctive fragrance and depth. Some recipes also include a small amount of cooking wine for extra aroma.

Is a wok necessary for making authentic Taiwanese fried rice?

While a wok is preferred due to its ability to distribute high heat evenly and quickly, a large, flat-bottomed skillet can also produce good results. The key is to maintain high heat and avoid overcrowding to ensure the rice fries rather than steams, preserving its texture and flavor.

Taiwanese Fried Rice with Egg and Veggies in 20 Minutes

Name: taiwanese fried rice
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Cuisine: Taiwanese
Ingredients: 4 cups cooked white jasmine rice, preferably cooled overnight; 4 eggs, beaten, with a dash of soy sauce and 1 teaspoon sesame oil; ½ yellow onion, diced; 1 bunch of green onions, chopped and separated into white and green parts; ½ cup frozen peas, defrosted; ½ cup finely chopped or grated carrots; 1 cup cooked protein (optional): bacon, ham, Chinese sausage, or extra-firm tofu; 2-3 tablespoons neutral or light-flavored oil (e.g., grapeseed oil) for cooking; 1 to 2 teaspoons white pepper (adjust to taste); Salt to taste; 1 to 1.5 tablespoons sugar (optional, to balance umami); 1.5 tablespoons chicken or mushroom powder (optional, for umami depth without MSG); Optional seasonings: garlic, ginger; Splash of rice or sherry wine (about 2 tablespoons, optional, for flavor enhancement)

Description

🍚 Taiwanese Fried Rice combines fluffy rice with eggs and fresh veggies for a quick, satisfying meal full of authentic flavors.
🥢 Ready in just 20 minutes, this recipe is perfect for a flavorful weeknight dinner or a tasty lunch option.

Ingredients

Scale

4 cups cooked white jasmine rice, preferably cooled overnight

4 eggs, beaten, with a dash of soy sauce and 1 teaspoon sesame oil

½ yellow onion, diced

1 bunch of green onions, chopped and separated into white and green parts

½ cup frozen peas, defrosted

½ cup finely chopped or grated carrots

1 cup cooked protein (optional): bacon, ham, Chinese sausage, or extra-firm tofu

2–3 tablespoons neutral or light-flavored oil (e.g., grapeseed oil) for cooking

1 to 2 teaspoons white pepper (adjust to taste)

Salt to taste

1 to 1.5 tablespoons sugar (optional, to balance umami)

1.5 tablespoons chicken or mushroom powder (optional, for umami depth without MSG)

Optional seasonings: garlic, ginger

Splash of rice or sherry wine (about 2 tablespoons, optional, for flavor enhancement)

Instructions

Prepare Ingredients: Cook and refrigerate jasmine rice overnight for optimal texture. Dice onions, chop green onions separating white and green parts, and prepare beaten eggs seasoned with soy sauce and sesame oil. Defrost peas and prepare carrots finely chopped or grated. Optionally cook any protein and chop accordingly.

Cook Eggs: Heat about 1 tablespoon of oil in a wok or large pan over high heat. Add the beaten eggs and scramble until about 70% done. Remove and set aside.

Sauté Aromatics and Vegetables: Add another tablespoon of oil, then sauté diced yellow onion and white parts of green onions until fragrant. Add optional proteins, followed by peas and carrots, stirring thoroughly.

Add Wine: Drizzle a splash (about 2 tablespoons) of rice or sherry wine along the pan edge and allow it to evaporate to deepen flavor (optional).

Stir-Fry Rice: Add more oil if needed, then toss in the rice, breaking up clumps carefully. Stir-fry quickly to coat grains evenly and keep them separate.

Combine Eggs and Season: Return scrambled eggs to the wok, mixing thoroughly. Season with salt, white pepper (1 to 2 teaspoons), and sesame oil (1 teaspoon). Soy sauce can be added sparingly to avoid overpowering delicate flavors.

Enhance Umami: Optionally, add sugar and chicken or mushroom powder following a rough ratio of 1:1:0.5 for salt, sugar, and umami powder to balance flavors.

Finish: Garnish with the green parts of the chopped green onions. Serve hot for a savory, texturally balanced authentic Taiwanese fried rice experience.

Notes

🔥 Use day-old rice that has been properly cooled to achieve the perfect fried rice texture without clumping.
🍳 Cook the eggs first and set aside to fold in later for fluffy, well-distributed eggs throughout.
🌶️ Maintain a very hot wok or pan and work quickly to avoid steaming the rice and keep it dry and separate.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-Frying
Cuisine: Taiwanese

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 110 mg

Keywords: Taiwanese Fried Rice, Egg Fried Rice, Quick Fried Rice, Vegetable Fried Rice