The 1-Ingredient Upgrade for Better Fried Rice

Keep a jar of these in your fridge for an instant flavor boost that makes fried rice taste even better.

Oct 7, 2024 - 16:00

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The 1-Ingredient Upgrade for Better Fried Rice

Homemade Chinese Asian Fried Rice with Peas and Carrots in a bowl — Simply Recipes / Getty Images

Fried rice is one of those weeknight dishes you can throw together in minutes whenever you have all the ingredients on hand. I usually do, as leftover rice from last night’s dinner, scraps of protein like firm tofu or SPAM, eggs, and soy sauce are staples in my kitchen.

Almost anything in the fridge or pantry can turn into a delicious bowl of scrappy fried rice, but what if you want to upgrade your fried rice so it doesn't look like you just MacGyvered leftovers into a new dish?

The Easy Upgrade for Fried Rice

Take a page out of Betty Liu’s book (literally, because she just wrote a second cookbook, The Chinese Way) and reach for a jar of pickled chiles, the tangy component that elevates her “go-to pantry meal,” fried rice.

While Liu feels anything pickled can work to upgrade fried rice, I recommend going with her first pick—chiles—as they are mildly sweet, tangy, and spicy all at once. Pickled chiles also have a nice crunch to them. Plus, who could say no to the vibrant reds, yellows, oranges, and greens that they bring to the table?

What Kind of Pickled Chiles To Use

The pickled chiles can be homemade or store-bought. Feel free to use any pickled chile that you find at your local supermarket. My personal favorite is the Pickled Chili by LAOGANMA, though they tend to be on the spicier end.

To pickle your own, wash and dry them, then cut them up or leave them whole. Bring vinegar, salt, soy sauce, sugar, and MSG to a boil and let it cool before pouring it into a pickling jar or an airtight container.

Add the peppers and give it a good stir. For added flavor, add sliced garlic or whole garlic cloves. Cover and let the chiles pickle overnight in the refrigerator. For the best flavor, let the chiles pickle for at least 24 hours before using them. In the refrigerator, the chiles can last up to a week.

Thai fried rice on a platter at a table setting with a serving of fried rice on a plate, a small plate with Thai basil, a glass of water, and a table napkin — Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

How To Upgrade Your Fried Rice With Pickled Chiles

Adding pickled chiles to fried rice is pretty straightforward. Let’s use this Chicken Fried Rice recipe as an example. First, gather all your ingredients and chop the pickled chiles if they are whole. Have your proteins diced, your eggs beaten, and your seasoning and sauces all close by.

Get the wok or skillet hot before adding oil, then scramble the eggs. Remove the eggs and stir fry the other ingredients until golden brown, including the pickled chiles. Add in the rice, seasoning (such as five-spice powder, white pepper, MSG, and soy sauce), and then the eggs, and be sure to give everything a good stir so each bite of your fried rice is coated with flavor.

You can also top the fried rice with chopped pickled chiles after you’ve plated it. This way, you get the added tang and spiciness in controlled bites, when you’re ready for it. If you find that the pickled chiles are a little too spicy, you might want to balance it with sweet ingredients next time, like diced carrots or even pineapple, since they can temper and neutralize spice.