Perfectly Fried Potato Fried Rice with Golden Onion Oil
How to Make Delicious Potato Fried Rice Using Onion Oil
My daughter once exclaimed, ‘This potato fried rice is so delicious, even with just potatoes!’ This simple yet incredibly flavorful fried rice highlights the importance of heat control and timing. It’s a fantastic dish for when you have no side dishes available, using just rice, potatoes, and basic seasonings. For an extra special touch, elevate your fried rice with homemade onion oil. The subtle sweetness of the onions infused into the oil will enhance the flavors of the potatoes and rice beautifully.
Main Ingredients
- 1-2 bowls of freshly cooked rice
- 4 potatoes
- Onion oil, to taste
- Salt, to taste
- Ground black pepper, to taste
- 1 boiled egg (for garnish)
- Chopped green onions, optional
- Chopped chives, optional
- All-purpose seasoning sauce, optional
- 1/2 cup cooking oil (for making onion oil)
Homemade Onion Oil
- 1/2 onion
- 1/2 cup cooking oil
- 1/2 onion
- 1/2 cup cooking oil
Cooking Instructions
Step 1
First, we’ll make the onion oil. Wash and peel the onion, then pat it dry. Slice it thinly into shreds. Slicing the onion thinly is important for it to crisp up nicely when fried.
Step 2
Heat 1/2 cup of cooking oil in a pan over medium heat. Once the oil is warm, add the thinly sliced onions and fry them until golden brown. It might take some time for the moisture from the onions to evaporate and for them to turn golden. Stir the onions frequently with chopsticks to ensure even cooking. As soon as the onions turn a nice golden color, increase the heat slightly and fry for a brief moment until they become crispy, then turn off the heat.
Step 3
Tilt the pan to separate the oil from the fried onions. Transfer the fried onions to a separate plate to set aside. Use the onion oil for your fried rice. Any leftover onion oil can be stored in a glass jar in the refrigerator and used in other dishes, making it a very versatile ingredient.
Step 4
Now, let’s prepare the star of our fried rice: the potatoes. Wash the potatoes, peel them, and then dice them into small, bite-sized cubes. I personally prefer not to rinse the diced potatoes in water to remove their starch, as I enjoy the slightly chewy texture that the starch provides. You can rinse them if you prefer a less starchy result.
Step 5
Reheat the pan and add a generous amount of the prepared onion oil. Add the diced potatoes to the pan and sprinkle with a little salt. Stir-fry until the potatoes are cooked through. Once the potatoes are almost tender, add freshly cooked rice (ideally slightly firm rice) and stir-fry everything together. Use a spatula to break up any clumps of rice as you stir.
Step 6
While stir-frying the rice and potatoes, add a little more salt to taste and sprinkle with ground black pepper. Adjust the seasoning as you go, tasting periodically to ensure the perfect balance.
Step 7
Finally, add some of the reserved fried onions to the fried rice and mix well. The savory and sweet flavors of the fried onions will add another layer of deliciousness to your dish. TIP: The amount of salt and pepper is best adjusted according to your personal preference. It’s always a good idea to taste and add more seasoning as needed.
Step 8
Serve the potato fried rice in a bowl. Since no egg was incorporated into the fried rice itself, top it with a halved boiled egg (which I had prepared for braising) for a visually appealing and complete meal. You can also garnish with chopped green onions or chives for added freshness and flavor.
