Recipe by Claudia Dawn
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
Top Review by chefdownunda
Very nice. However, I've been making fried rice for years and am half Chinese, and I would say you really don't NEED the sesame oil (no offence). The peanut oil, I've found, is quite important though. Peanut oil (as opposed to olive oil and other oil) seems to give it the best flavour and colour.
- 2 eggs
- 1⁄2 teaspoon salt
- 5 tablespoons peanut oil
- 1 cup chopped green onion
- 4 cups cold cooked rice (= 2 1/2 Cups uncooked instant rice)
- 2 tablespoons chicken broth
- 3 tablespoons soy sauce
- 1⁄2 teaspoon pepper
- 2 teaspoons sesame oil
- 1⁄4 lb cubed cooked pork (optional)
Directions See How It's Made
- Beat eggs with ¼ tsp salt.
- Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
- Pour in beaten eggs.
- Stir continuously until eggs are cooked dry and separated into small pieces.
- Remove eggs and set aside.
- Heat 3 Tbls peanut oil over medium heat 1 minute.
- Add green onions and rice.
- Stir-fry 5 minutes.
- Add chicken broth, remaining salt and soy sauce.
- Stir to mix well.
- Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).