Plancha Fried Rice

Move over, wok — we're taking fried rice outdoors. Cooking rice on a hot plancha gives you that same smoky, slightly charred magic you'd get from a screaming-hot wok, and honestly it might just be better. The key is day-old rice, straight from the fridge. Fresh rice will steam and clump; chilled rice will fry and crisp. Get this right and you'll never go back to the hob version.

Ingredients

• 555g cooked jasmine rice, completely chilled (day-old from the fridge is ideal)
• 45ml sesame oil, divided
• 1 tablespoon garlic herb butter
• 150g diced chicken breast or cooked prawns (optional)
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 75g frozen peas
• 2 cloves garlic, minced
• 2 eggs, beaten
• 45ml soy sauce
• 1 tablespoon oyster sauce (optional)
• 4 spring onions, finely sliced
• Salt and pepper to taste
• Sesame seeds, to garnish

Method

1. Preheat your plancha to medium-high heat. Once hot, add 15ml of the sesame oil and let it shimmer.
2. If using chicken breast, cook it on the plancha for 5–6 minutes per side until cooked through with no pink remaining. If using cooked prawns, add them for just 1–2 minutes to heat through — they only need warming, not cooking. Set the protein aside on a warm plate.
3. Add another splash of oil and fry the diced carrot and onion, stirring regularly, for 3–4 minutes until softened. Add the frozen peas and cook for a further minute.
4. Push the vegetables to one side of the plancha. Add the minced garlic to the cleared space and cook for 30 seconds until fragrant. Pour the beaten eggs onto the other side and scramble gently until just set.
5. Bring everything together — vegetables, egg, and your protein — and mix well across the plancha surface.
6. Add the remaining sesame oil and the garlic herb butter. Tip the chilled rice onto the plancha, breaking up any clumps with a spatula. Keep everything moving and mix thoroughly so the rice picks up all that flavour.
7. Pour the soy sauce and oyster sauce (if using) over the rice. Stir well to distribute evenly, then season with salt and pepper to taste. Keep cooking and tossing for another 2–3 minutes until the rice is piping hot throughout.
8. Scatter over the sliced spring onions and sesame seeds. Serve straight from the plancha — fried rice waits for no one.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.