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 of 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 leftover cooked rice that is at least a day old (the rice should be kept in the refrigerator). If you don’t have any leftover 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!
- 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)
- A ½ cup of soy sauce
- In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
- Lower the heat and add the eggs and stir fry until finely scrambled.
- Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.