Prep 10 mins
Cook 18 mins
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.
- 177.44 ml finely chopped onion
- 36.97 ml oil
- 1 egg, lightly beaten (or more eggs if you like)
- 0.19 ml soy sauce
- 0.19 ml sesame oil
- 226.79 g cooked lean boneless pork or 226.79 g chicken, chopped
- 118.29 ml finely chopped carrot (very small)
- 118.29 ml frozen peas, thawed
- 946.36 ml cold cooked rice, grains separated (preferably medium grain)
- 4 green onions, chopped
- 473.18 ml bean sprouts
- 29.58 ml light soy sauce (add more if you like)
- 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.
We loved this!! My family is big on restaurant fried rice, but we only get it when we eat out. I attempted to make it several time years ago with disasterous results. After reading several threads here on using left-over rice, I went hunting for a good recipe and found this one! There was none left, and I won't be afraid to make it again. I'll confess, I used probably twice as much soy sauce, and added and extra dash of sesame oil - personal taste, and not heart-smart, but, hey, what can I say?
This is the best recipe for Chinese fried rice! My family and I enjoyed it ,there wasn't a scrap left. We're use to the Chinese take-out, but this recipe is even better. I would recommend this to anyone who has a craving for good authentic Chinese fried rice.I have to admit I added a whole lot more soy sauce.This is a easy to make and tasty.
We loved this! It's a quick and easy way to use left over meat and rice but it doesn't taste like left overs at all. I used diced baked ham for the meat. I didn't have any bean sprouts on hand, and would like to use them next time, but we thought it was great anyway. We added some Sambal Oelek at the table. DH has to have some spice with nearly everything. Thanks for sharing this winner.