Lychee Fried Rice Recipe

Have you ever wondered what happens when the tropical sweetness of lychee meets the savory delight of fried rice? Let’s embark on this culinary adventure and find out together!

I adore the wonderful mix of flavors in my Lychee Fried Rice. The sweet, juicy bursts of lychee, mingled with the savory notes of garlic, onion, and soy sauce, make for an exceptionally balanced dish.

This fried rice is much more than the sum of its flavors, though, because it’s also packed with the protein and nutrients you want from any meal. The base of jasmine rice, alongside a rainbow of lightly stir-fried vegetables, makes for a healthier dish that won’t weigh you down.

Ingredients

• Jasmine Rice: A fragrant and naturally sweet base, rich in carbohydrates for energy.
• Lychee: Adds natural sweetness and a juicy texture, rich in vitamin C.
• Garlic: Provides robust flavor and potential immune-boosting properties.
• Carrot: Offers a sweet crunch and is high in beta-carotene for eye health.
• Frozen Peas: Adds a pop of color and provides protein and fiber.
• Eggs: High in protein, adding rich flavor and essential nutrients.
• Soy Sauce: Contributes umami flavor and enhances overall seasoning.

Ingredient Quantities

• 2 cups jasmine rice, cooked and chilled
• 1 cup fresh or canned lychee, drained and halved
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon white pepper
• 2 green onions, sliced
• Lime wedges, for serving
• Fresh cilantro leaves, for garnish

How to Make this

1. In a big frying pan or wok, heat the vegetable oil over medium to high heat. Stir in the minced garlic and the onion chopped fine; sauté until the onion becomes translucent.

2. Place the diced carrot into the wok and stir-fry for about 2 minutes, allowing the carrot to soften slightly.

3. Add the frozen peas and stir them into the mixture. Cook for an additional minute or until the peas are heated through.

4. Move the veggies to one side of the wok. Pour in the beaten eggs on the other side. Scramble the eggs until they are fully cooked and then mix the eggs in with the veggies.

5. In the wok, add the chilled jasmine rice, breaking up any clumps with a spatula. Combine with the vegetables and eggs.

6. Add the soy sauce, oyster sauce, fish sauce, and white pepper to the rice mixture. Stir well to ensure that the rice is evenly coated with the sauces.

7. Carefully mix in the lychee, which has been cut in half, and cook the mixture for approximately 2-3 minutes. You want to make sure that the mixture is well-combined without turning the lychee into mush. In other words, this is not the time to be aggressive. You should be playing nice with the flavors.

8. Place the sliced green onions in the wok and toss them with the rice for another minute.

9. Once all components are thoroughly mixed and heated together, take the wok off the heat.

10. Serve the fried rice with lychee garnished with fresh cilantro and lime wedges on the side, to squeeze over the top before enjoying.

Equipment Needed

1. Wok or large frying pan
2. Spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Mixing bowl (for beating eggs)
7. Serving plates or bowls

FAQ

• Q: Can I use a different type of rice for this recipe?A: Of course! You can substitute other varieties of rice, such as basmati or long-grain rice. Just be sure that the rice is cooked and then cooled before using it.
• Q: Is it necessary to chill the rice before using it?A: Yes, chilled rice helps to reach the perfect consistency for fried rice, keeping it from turning into a wet pile of soba noodles.
• Q: Can I substitute fresh lychee with canned lychee?A: Of course, canned lychee is a great option and makes things a lot easier. Just be sure to give it a good draining before you use it.
• Q: Can I omit the fish sauce if I don’t have any?A: You can leave out the fish sauce, but it adds depth to the flavor. Try adding a bit more soy sauce in its place.
• Q: How can I make this recipe vegetarian?A: Avoid fish sauce and oyster sauce, or use substitutes. You can also add more vegetables as desired.
• Q: What is the purpose of using white pepper?A: White pepper brings a subtle warmness and taste to the dish without disrupting its appearance. If necessary, back pepper can be used in its place.
• Q: Can this dish be made ahead of time?A: Certainly, it can be made in advance and kept in the fridge. Before serving, warm it gently on the stovetop or in the microwave.

Lychee Fried Rice Recipe Substitutions and Variations

Basmati rice or short-grain rice can be used in place of jasmine rice, if you’re okay with a slightly different texture.
Chunks of fresh or canned pineapple can stand in for ripe lychee in this salad. (If you want to try using another fruit, just know that the kind of fruit you use will make a significant flavor difference!)
Sesame oil can be substituted for vegetable oil if a nuttier flavor is desired.
Hoisin sauce can replace oyster sauce, providing a profile that is distinctly sweeter.
Soy sauce can be used instead of fish sauce; it provides a less intense umami flavor.

Pro Tips

1. Use Day-Old Rice For the best texture, use rice that has been cooked and chilled overnight. This helps prevent the rice from becoming too sticky and allows it to absorb flavors better.

2. Prep All Ingredients Before Cooking Have all your ingredients measured, chopped, and ready to go before you start cooking. Stir-frying happens quickly, and having everything prepped ensures a smooth process.

3. Control the Heat Start with high heat to sear the vegetables and garlic, but turn it down slightly when adding the eggs to prevent them from overcooking. This helps maintain the right texture and flavor balance.

4. Gentle with Lychee Add the lychee gently and at the end to avoid breaking them apart. Their delicate flavor and texture are a highlight, and you want them to remain intact.

5. Customize Your Sauces Adjust the combination of soy sauce, oyster sauce, and fish sauce according to your taste preference. You can start with less and add more to suit your palate while also considering the saltiness of each component.