TRADITIONAL CHINESE FRIED RICE RECIPES

Name: Chinese Fried Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 serving(s)
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)

THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY ...

The Best Chinese Fried Rice Recipe | How to Make Easy ... image

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

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)

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

TRADITIONAL MANDARIN FRIED RICE RECIPE - FOOD.COM

Traditional Mandarin Fried Rice Recipe - Food.com image

Another delicious recipe from Ming.com and here's a direct quote from the master himself, Ming Tsai. "I’m passionate about fried rice: it’s the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don’t belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, “dry” it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes."

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 Chinese sausage, cut into 1/8-inch dice or 4 slices cooked bacon, crumbled
1 bunch scallion, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
salt, if needed

Steps:

Heat a wok or large nonstick skillet over high heat.
Add 2 tablespoons of the oil and swirl to coat the pan.
When the oil shimmers, add the eggs, which will puff up.
Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
With the edge of the spatula, break the eggs into small pieces. Set aside.
Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
Add the soy sauce, pepper, and reserved eggs and toss.
Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
Serve immediately.
Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
NOTE: la chang is Chinese sausage.

Nutrition Facts : Calories 248, FatContent 9.1, SaturatedFatContent 1.1, CholesterolContent 79.3, SodiumContent 278.2, CarbohydrateContent 34.7, FiberContent 0.5, SugarContent 0.3, ProteinContent 5.8

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