Main ingredients 🥩
instant barley riceeggvegetable oilcanned tuna
Seungwoo Dad's 2026 Golden Fried Rice
A 2026-style golden fried rice that achieves peak fluffiness by rinsing instant barley rice under cold water to remove surface starch.
🙋 Recommended for
- ⭐ Those seeking a non-greasy, clean-tasting fried rice with perfectly fluffy grains
- ⭐ Home cooks wanting to recreate the authentic Chinese restaurant-style texture of fried rice
Ingredients needed 🛒1 servings
- instant barley rice 1 pack (180g)
- egg 2 pieces
- vegetable oil 20ml
- seasoning salt a pinch
- canned tuna 1 can (optional)
Recipe 🍳
- Open the instant barley rice and briefly rinse under cold water, then drain thoroughly using a sieve.
- Add 2 eggs, 20ml vegetable oil, and a pinch of seasoning salt to the drained rice, mixing well to combine.
- Heat a pan over high heat, then add the egg-mixed rice and begin frying.
- As the eggs cook from the edges, stir continuously to prevent clumping or burning, ensuring each grain stays fluffy.
- Spread the rice evenly across the pan and let it sit undisturbed to evaporate moisture and develop a golden-brown Maillard reaction.
- For added protein, create space on one side of the pan, add the canned tuna, and cook until all moisture is evaporated before mixing it thoroughly with the rice to finish.
- Rinse instant barley rice under water and drain completely.
- Mix rice with egg, vegetable oil, and seasoning salt until well combined.
- Fry over high heat until the rice becomes fluffy and dry.
- Spread rice to dry out moisture, then add tuna and finish cooking.
Cooking tips 💡
- Rinsing the surface starch off instant rice prevents grains from sticking together without needing excessive oil.
- Using only egg yolks results in a richer, deeper yellow color and a more savory flavor; leftover egg whites can be used for dishes like egg white omelets.
- When adding tuna, ensure all its moisture is fully evaporated in the pan before mixing to preserve the desired texture of the fried rice.
- If you don’t have seasoning salt or chicken stock, finely crush store-bought bouillon cubes to achieve a similarly rich umami flavor.
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