Equipment
Ingredients
Secret Weapon Sauce
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 10 ml toasted sesame oil
- 5 g sugar
- 1 g white pepper, ground
- 3 garlic, minced
- 10 g ginger, grated
The Fried Rice
- 30 ml neutral cooking oil
- 150 g cremini mushrooms, sliced
- 150 g brussels sprouts, shaved thinly
- 100 g swiss chard, chopped, stems separated from leaves
- 600 g cooked jasmine rice, cold, day-old
- 4 green onions, sliced thinly
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 8 g
- Carbohydrates
- 53 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1258 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 560 mg
- Calcium
- 70 mg
- Iron
- 1.8 mg
- Magnesium
- 61 mg
- Phosphorus
- 176 mg
- Zinc
- 1.6 mg
- Vitamin A
- 136 mcg
- Vitamin C
- 43 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 274 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.28 mg
- Niacin
- 2.7 mg
- Folate
- 42 mcg
- Water
- 205 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the light soy sauce, dark soy sauce, toasted sesame oil, sugar, white pepper, minced garlic, and grated ginger. Whisk until the sugar is dissolved.
Heat the neutral cooking oil in a wok or large skillet over high heat until it begins to shimmer and lightly smoke, reaching approximately 200°C/400°F.
Add the sliced cremini mushrooms to the hot oil. Stir-fry constantly until they release their moisture and develop a deep golden brown color.
Introduce the shaved Brussels sprouts and chopped Swiss chard stems to the wok. Continue to stir-fry until the vegetables are tender-crisp and slightly charred at the edges.
Add the cold cooked rice and the Swiss chard leaves to the wok. Use a spatula to press down and break up any large clumps of rice, tossing frequently to mix with the vegetables.
Pour the prepared secret weapon sauce around the hot edges of the wok rather than directly on the rice. Toss the mixture vigorously until the rice is evenly coated and heated through to at least 74°C/165°F.
Remove the wok from the heat. Fold in the sliced green onions, reserving a small handful for garnish. Serve immediately.
Chef's Notes
- Cold, day-old rice is essential for fried rice. As it sits in the refrigerator, the starches undergo retrogradation, firming up the grains so they separate easily and do not turn to mush in the wok.
- Pouring the sauce around the hot upper edges of the wok caramelizes the soy sauce slightly before it hits the rice, creating a deeper, smokier flavor known as wok hei.
- Shaving the Brussels sprouts thinly allows them to cook at the same fast pace as the mushrooms while maximizing their surface area for delicious browning.
- Do not discard the Swiss chard stems. Cooking them a few minutes before the delicate leaves ensures a uniform texture and adds a wonderful crunch to the dish.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze in individual portions for quick reheating.
Reheating: Microwave on high with a damp paper towel over the bowl, or stir-fry with a splash of water until steaming.
Troubleshooting
Mushy or gummy rice texture
Cause: Rice was too fresh, warm, or contained too much moisture when added to the pan
Fix: Cannot be fully reversed, but spreading it out in the pan and letting it crisp without stirring for a few minutes might improve the texture
Prevention: Always use day-old refrigerated rice, which has undergone starch retrogradation to firm up the grains
Vegetables are steamed rather than fried
Cause: Pan was overcrowded or heat was not high enough
Fix: Remove excess liquid with a spoon and increase heat to maximum
Prevention: Ensure wok is smoking hot before adding ingredients, and cook in batches if your pan is small
Cultural Context
Fried rice originated during the Sui Dynasty in China as a practical and delicious culinary technique to prevent food waste by repurposing leftover grains and vegetable scraps. It has since evolved into a globally adapted canvas, perfect for showcasing seasonal produce like Brussels sprouts and Swiss chard.
