Tossed once. Eggs scrambled large on the same surface and folded through while still wet. Sesame oil in the last fifteen seconds. Cook the rice the day before and refrigerate it uncovered overnight. This is the single most important step in the entire recipe and the one most often skipped. F...
Flat Top Fried Rice
|HALO
Flat Top Fried Rice
HALO
4 people
10 minutes
15 minutes
Asian
Main
Combine all sauce ingredients in a small bowl. Mix until the sugar dissolves. Set aside within reach of the griddle, you'll need it once the rice goes on and there's no time to mix it mid-cook.
Ingredients
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4 cups cooked white jasmine rice, day-old and cold is preferred
2 tablespoons neutral oil
2 tablespoons butter
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6 cloves garlic, finely grated
1 tablespoon fresh ginger, finely grated
6 spring onions, whites and greens separated, whites finely sliced, greens reserved for finishing
1 tablespoon sesame oil
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1 cup frozen peas and carrots, thawed
1 cup bean sprouts (optional)
3 large eggs, beaten
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4 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce (optional but worth it)
1 teaspoon white pepper
1 teaspoon sugar
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Spring onion greens, finely sliced
1 tablespoon toasted sesame seeds
Chili oil or sriracha (optional)
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300g cooked chicken, roughly chopped or shredded
300g cooked shrimp, tails removed
200g char siu pork or leftover roasted pork, diced
300g cooked steak, thinly sliced
Directions
Cook your rice the day before and refrigerate it uncovered overnight. Fresh rice usually has too much surface moisture, it clumps on the griddle, steams rather than fries, and never develops the slightly crispy, separated texture that makes flat top fried rice different from every home version you've had before. Day-old cold rice is dry, separated, and ready to take on heat and seasoning without becoming mush. If you genuinely forgot to cook rice ahead, spread freshly cooked rice on a baking tray and refrigerate for at least 2 hours, not ideal but workable.
Combine all sauce ingredients in a small bowl. Mix until the sugar dissolves. Set aside within reach of the griddle.
Heat your Elite Griddle to medium-high across the primary cooking zone. Add neutral oil and allow to come fully to temperature. The surface needs to be hot enough that the rice sizzles immediately on contact.
Add butter to the surface. Once foaming, add the spring onion whites and grated garlic. Stir constantly for 30–45 seconds until fragrant, don't let the garlic brown, just soften. Add the grated ginger and stir for another 15 seconds.
Add the cold rice directly from the refrigerator onto the aromatic butter. Spread it across the entire cooking zone in an even layer as thin as possible. Press it against the steel with a spatula. Leave it alone for 2 minutes. This is the step that creates the toasted bottom layer.
After 2 minutes, toss and spread the rice again. Press flat. Leave for another 90 seconds. Repeat one more time. By the third toss, the rice should have some golden, slightly crispy pieces throughout.
Add the peas and carrots across the rice. Toss to combine. Add any pre-cooked protein now; chicken, shrimp, pork, or steak. Toss everything together.
Push the rice mixture to one side of the cooking zone. Add a small amount of oil to the cleared section. Pour in the beaten eggs. Let them sit for 15 seconds until just beginning to set at the edges. Scramble loosely with a spatula. The moment the eggs are just set but still slightly wet, fold them through the rice. The residual heat in the rice finishes the eggs.
Add the sauce over the rice mixture. Toss everything continuously for 60 seconds until the sauce coats every grain and any excess liquid has evaporated. The rice should look glossy and slightly darker from the soy. Add the sesame oil in the last 15 seconds and toss through.
Add bean sprouts if using, toss through for 30 seconds. They need barely any cooking and go soft fast. Plate immediately. Finish with spring onion greens, toasted sesame seeds, and chili oil if using. Serve directly from the griddle surface for maximum temperature and theater.
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