REAL CHINESE FRIED RICE RECIPES
CHINESE FRIED RICE (THE REAL DEAL) RECIPE - CHINESE.FOOD.COM
Ok people I have been experimenting with fried rice a great deal, and am pretty much going to rest with this recipe. All the recipes I have tried were just missing something so I have taken the best parts of each recipe and combined them. I am going to use jasmine rice for this recipe because in my opinion it is superior to basmati. Comments/suggestions welcome.
Total Time 23 minutes
Prep Time 10 minutes
Cook Time 13 minutes
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
- Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
- Heat wok and 3-4 tablespoons of wok oil to medium heat.
- Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
- Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
- Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
- Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
- While cooling salt to taste in order to enhance the flavor.
Nutrition Facts : Calories 626.9, FatContent 5.2, SaturatedFatContent 1.3, CholesterolContent 128, SodiumContent 1034.7, CarbohydrateContent 125.9, FiberContent 4.5, SugarContent 3, ProteinContent 15
THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY ...
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.
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 497.8, FatContent 16.3, SaturatedFatContent 3.1, CholesterolContent 80, SodiumContent 606.8, CarbohydrateContent 64.6, FiberContent 3.7, SugarContent 5.6, ProteinContent 22.3
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