SPECIAL FRIED RICE PICTURE RECIPES

SPECIAL FRIED RICE RECIPE | ALLRECIPES

Special Fried Rice Recipe | Allrecipes image

Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!

Provided by Gigachip

Categories World Cuisine Asian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 teaspoons canola oil, or more as needed
2 eggs
½ teaspoon water
2 teaspoons sesame oil, divided
½ onion, diced
1 clove garlic, minced
¼ cup frozen peas and carrots, thawed and patted dry with paper towel
2 cups cold cooked jasmine rice
2 teaspoons light soy sauce
1 teaspoon fish sauce
1 tablespoon sriracha sauce, or to taste
½ teaspoon white sugar
½ teaspoon salt, or to taste
½ teaspoon ground white pepper, or to taste
½ teaspoon monosodium glutamate (MSG)
¼ cup chopped green onion, or to taste, divided
¼ cup chopped fresh cilantro, or to taste
1 cucumber

Steps:

Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Nutrition Facts : Calories 906.1 calories, CarbohydrateContent 168.2 g, CholesterolContent 186 mg, FatContent 14.8 g, FiberContent 5.4 g, ProteinContent 21.9 g, SaturatedFatContent 2.7 g, SodiumContent 1598 mg, SugarContent 4.4 g

CHINESE HOUSE SPECIAL FRIED RICE RECIPE - FOOD.COM

Chinese House Special Fried Rice Recipe - Food.com image

I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2-1 large onion, chopped
3 eggs (lightly beaten with 1 teaspoon sesame oil, salt, and pepper)
2/3 cup lup cheong sausage or 2/3 cup char siu pork
2/3 cup chopped cooked chicken breast
2/3 cup chopped shrimp
1 cup frozen peas and carrot, thawed
1 cup uncooked long grain rice, steamed and chilled overnight
1/2 cup sliced scallion
1 cup fresh bean sprout (optional)
1 -2 tablespoon soy sauce
1 -2 tablespoon dark sweet soy sauce (ketjap manis)
1 tablespoon chopped garlic
1 tablespoon toasted sesame oil
salt
pepper
peanut oil

Steps:

Cook the eggs in a thin layer in a skillet and then chop and set aside.
Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.

Nutrition Facts : Calories 222.9, FatContent 6.2, SaturatedFatContent 1.5, CholesterolContent 106.1, SodiumContent 236.2, CarbohydrateContent 29.8, FiberContent 1.7, SugarContent 0.9, ProteinContent 11.5

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