Community Pick
Chinese Fried Rice
"This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns."
- Ready In:
- 28mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3⁄4 cup finely chopped onion
- 2 1⁄2 tablespoons oil
- 1 egg, lightly beaten (or more eggs if you like)
- 3 drops soy sauce
- 3 drops sesame oil
- 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
- 1⁄2 cup finely chopped carrot (very small)
- 1⁄2 cup frozen peas, thawed
- 4 cups cold cooked rice, grains separated (preferably medium grain)
- 4 green onions, chopped
- 2 cups bean sprouts
- 2 tablespoons light soy sauce (add more if you like)
directions
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
Questions & Replies
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"Heat", is NOT a very useful direction. You can heat on low and you can heat on high. What do you use for this recipe? -
LEO4441559 great question. You could however consider the phrasing of your question to make it not seem like a statement of failure. That way you might not get a passive aggressive response. For example....Hi Palatablepastime, love your recipe. I was wondering though, when you say heat, what does that mean exactly. Since food is so expensive I don't want to assume and ruin a meal because did something as simple as cooking onions incorrectly for this recipe. Any advice you can offer would be super appreciated. Oh and I am grateful for people who create/reproduce/modify recipes to make my life easier and hope that you continue to be successful in your online recipe providing ventures. See how amazingly non-dykish that was? Palatablepastime, amazing recipe, I cook this ALL the time (that's how CAPS should be used). -
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What amount of dry rice yields 4 cups of cooked rice? -
Can you use sticky rice?
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Reviews
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We loved this!! My family is big on restaurant fried rice, but we only get it when we eat out. I attempted to make it several time years ago with disasterous results. After reading several threads here on using left-over rice, I went hunting for a good recipe and found this one! There was none left, and I won't be afraid to make it again. I'll confess, I used probably twice as much soy sauce, and added and extra dash of sesame oil - personal taste, and not heart-smart, but, hey, what can I say?
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This is the best recipe for Chinese fried rice! My family and I enjoyed it ,there wasn't a scrap left. We're use to the Chinese take-out, but this recipe is even better. I would recommend this to anyone who has a craving for good authentic Chinese fried rice.I have to admit I added a whole lot more soy sauce.This is a easy to make and tasty.
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We loved this! It's a quick and easy way to use left over meat and rice but it doesn't taste like left overs at all. I used diced baked ham for the meat. I didn't have any bean sprouts on hand, and would like to use them next time, but we thought it was great anyway. We added some Sambal Oelek at the table. DH has to have some spice with nearly everything. Thanks for sharing this winner.
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Wow, this tasted like rice from a hibachi restaurant. I used recipe 40104 as the meat base and boy am I glad I did. I probably had 2 pounds of meat, so I changed some of the proportions a bit...I used half of a large sweet onion, egg beaters that were equivalent to 5 eggs (we like lots of egg in fried rice), 8 green onions, and a 1 lb package of frozen peas and carrots. I didn't measure the rice, but I'm sure I put in at least 8 cups. I left the bean sprouts at 2 cups and added soy sauce to taste. This is one of the best things I have ever eaten. Thank you so much for posting this.
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This dish was part of my chinese Saturday meal. It is very much like my fried rice with very little change. I did not use bean sprouts and did add extra soy. The meat I use is bacon and it adds alot of flavor as well as some of the drippings in place of the oil. I liked your method. It can out fabulous!
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Tweaks
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Great receipe, but I have read many comments about folks getting overly wet or sitcky results. Please think about updating the recipe to include steps for preparing the rice properly. Cook the rice atleast 24 hours prior and store in the refridgerator till needed. This will prevent overly sicky or wet results. -
Great recipe! To lighten up the carb load try adding riced cauliflower instead of regular rice. Delish!
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very easy to cook, I added mixed veg, also added some sesame oil to the cooking oil for final mixing - will certainly use it again
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I add a few drops of gluten-free hoisin sauce to the eggs to make them taste richer. for the stir fry sauce, i use the same amount of gluten free soy sauce, plus 1 tbsp each of sake and mirin. if you don't have frozen peas, or want to change it up, add frozen corn too. and some finely chopped bell pepper works :) -
This recipe was so yummy!!!! I made mine with Spam because my Filipino mother in law uses Spam in hers all the time and it's amazing! Otherwise perfect!
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
