Fried rice is simple. But getting it to taste right every time takes intention.

This is how I made mine today using 1½ cups of basmati rice. The goal here is control. No guessing, no random additions. Just clear steps you can follow and repeat.

Ingredients

Rice Base

• 1½ cups basmati rice
• Water for boiling
• ½ tsp MSG

Egg

• 4 eggs
• ¼ tsp salt
• ¼ tsp MSG

Aromatics & Vegetables

• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 tsp fresh ginger, minced
• 1 medium carrot, julienned
• 1 seasoning cube (Benny cube)
• Salt to taste
• 2 tbsp chopped spring onions

Oil

• 1 tbsp peanut oil
• 1 tsp sesame oil

Sauce Mix

This is where everything comes together, so take a moment to mix it before you start cooking.

For 1½ cups cooked rice:

• 1 tbsp oyster sauce
• 2 tsp dark soy sauce
• 1 tsp brown sugar
• ½ tsp sesame oil

Set it aside. You’ll need it ready.

Method

1. Cook the rice

• Wash the rice until the water runs clear.
• Boil with MSG and cook until just done.
• The grains should be firm, not soft.
• Spread the rice out and let it cool. This helps keep the grains separate later.

2. Cook the eggs

• Beat the eggs with salt and MSG.
• Fry gently, then break into soft chunks.
• Set aside.

3. Build the base

• Heat peanut oil and sesame oil in a pan.
• Add onions and cook until slightly soft.
• Add garlic and ginger, stirring carefully so they don’t burn.
• Add carrots and season lightly.
• Crumble in the seasoning cube and mix.

4. Add the rice

• Add the cooled rice to the pan.
• Break up any clumps as you go.

5. Add the sauce

• Pour in the sauce mixture.
• Stir well so everything is evenly coated.

6. Finish

• Add spring onions and the cooked eggs.
• Toss everything together for about 1–2 minutes.
• Taste and adjust if needed, then serve.

A Few Things That Make a Difference

• Adding MSG while cooking the rice builds flavor from the start
• A small amount of sugar balances the salty and savory notes
• Mixing your sauce before adding helps you control the final taste

What to Watch For

• Too much dark soy sauce can make the rice too dark and slightly bitter
• Too much sesame oil can overpower everything else
• Overcooking the rice will ruin the texture

Final Thought

Good fried rice comes down to balance and timing.

When your measurements are right and your steps are clear, the result speaks for itself.