Chinese Fried Rice Recipe
If you enjoy Chinese food it’s almost a sure thing you have at least heard of Chinese fried rice. Fried rice is very popular in many parts of the world and can be found at nearly any Chinese restaurant or buffet in the US. A question you might wonder or hear a lot is – what’s the best version of Chinese fried rice? Unfortunately this can be a hard question to answer. A major part in making great Chinese fried rice is adding the ingredients to your taste. There are so many recipes out there all with different ingredients, the possibilities are nearly endless. You could add more vegetables such as celery or red peppers or maybe you want to throw in some chicken, shrimp or ham? When making fried rice do not use freshly cooked rice (if you do you will have a sticky mess) instead use left over cooked rice that is at least a day old (the rice should be kept in the refrigerator). If you don’t have any left over rice and don’t want to wait you can cook the rice and spread it out on a baking sheet and put it in the freezer for 30 minutes. This is a version of fried rice that I happen to enjoy – it consists of a lot of soy sauce and a lot of garlic!
Ingredients:
3 cups white rice (preferably long grain, cooked and a day or so old)
3 tablespoons sesame oil
1 cup frozen peas and carrots mix (thawed)
1 small onion (chopped)
2 teaspoons minced garlic (or more)
2 eggs (slightly beaten)
½ cup soy sauce
Cooking Instructions:
Step 1: In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
Step 2: Lower the heat and add the eggs and stir fry until finely scrambled.
Step 3: Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.
Tags: cooking, recipes, food and drink, recipe
Fried rice is a quick and tasty meal. I like it to clean out the fridge of odds and ends.
Very nice recipe…. picture looks awesome:)
Now I know what to do when I have leftover rice. I never thought of adding eggs to rice before but it sounds yummy.
Bobby I have a surprise for you at my blog.
i’m craving fried rice now — kimchee fried rice!
That looks really good! And the rice grains look huge, or is that just me?
oh that looks soooo good. Have you tried to do the same with brown rice?
I love a good fried rice. This looks good too.
Its show very awesome. Specially rice shown very well. Thanks for sharing this knowledge.
Kevin – So many good ways to make fried rice, and if you cook chinese alot… there’s always left over rice!
Vani – thanks for the compliments on my pictures.
Ivy – Eggs taste great in the rice!
steamykitchen – kimchee fried rice is great.
Hillary – I did use long grain rice, but the close up might have made them look bigger
flutter – I havn’t used brown rice but it would work just as good.
Nicole – it really is good, give it a try!
hank freid – Don’t be afraid to try it, it’s great!
yummy fried rice…
the more garlic, the better. good’un Bobby! this looks fab.
KANICHUA!!!!!! UMMMMM fried rice I am lovin it
hi thank u for that quick and tasty recipe …it was easy to cook and tasty to eat.the picture’s r 2 good 2 c
Just made this. It was great. I didn’t have quite as much soy sauce as called for, probably about a third cup, and thought it was perfect.
Made this fried rice wqith brown rice, excellent the kids loved it. No more buying fried rice from the resturant.
Just made this,
so simple and really tasty – thank you!!
PS – I also used a little less Soy – personal taste only!
We just made this. This recipe is pretty good. The only problem is the amount of soy sauce the recipe calls for is WAY too much. The rice turned out to be soaked and dark brown, and due to the excess in soy sauce, the whole flavor was salty and all you could taste was the soy. Only suggestion, cut the soy sauce in half, or even less.
i think that looks good!
just made it. this is goooood stuff. I want to eat more
Oooh.. thanks for the `sticky mess’ tip
Eating it now, it’s delicious, but needed less soy sauce and some ginger in my opinion.
Made this last night for a pot luck. Good but I had to double the rice for the amount of soy sauce to tone it down…thank heaven I had made the extra rice!
I think if you half the soy sauce it will be fine.
Aloha
Look’s Yummy Thanks For The Recipe…!
Finally after searching five different recipe web sites I found out what I was doing wrong.
I need to leave the rice for a day after boiling it, thanks a lot Bobby simple clear and easy to understand
I’d love to get some info on how to make great sauces for rice to if you know any ?
-cheers Rob
Rob – hmm, oyster sauce and soy sauce go quite well.