Recipe courtesy of Alton Brown

Fried Rice

Save Recipe
  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 15 min
  • Yield: 1 pint
Share This Recipe



Special equipment:
a steel wok (preferably with a round bottom)
  1. Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
  2. Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow…I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
Miriam Garron

Shrimp Fried Rice

32m Easy 91%
21m Easy 100%
43m Easy 96%

19m Easy 99%
Michael Anthony

Chicken Fried Rice

34m Intermediate 95%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages