1/3 Photos of Fried Rice
4 hrs 45 mins
4 hrs 30 mins
I love Fried Rice. I have diddled with this recipe many times. I think it is finally worth posting. Don't let the long list of ingredients or detailed instructions put you off on this one. Other than the refrigerator time, it really only takes a few minutes to throw it all together.
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Units: US | Metric
- 1 1/2 cups boneless skinless chicken (light, dark or mixed, raw) (optional)
Dry rub for chicken
- 3 tablespoons sherry wine
- 3 tablespoons cornstarch
- 4 cups cooked rice (cold)
- 1/2 cup peanut oil or 1/2 cup olive oil
- 1 -2 egg, scrambled
- 1 teaspoon onion powder or 1 small fresh onion, chopped and sauted
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 1/2 cup frozen peas and carrot
- 1 tablespoon fresh ginger, minced extra fine (optional)
- 1/8 cup light soy sauce
- salt and pepper
- 1/2 teaspoon sesame oil (optional)
- 2 green onions, chopped (optional)
- 1First, (if you are using chicken) apply dry rub consisting of salt, garlic powder and white pepper to chicken, add cornstarch and sherry and massage into the chicken.
- 2Place in fridge for about 4 hrs (or overnight) for best results (optional).
- 3When you are ready to start cooking, make sure you have everything set out, chopped and measured.
- 4This moves quiet fast and the whole production doesn't take long.
- 5You will need a large bowl to put the food in as it comes out of the wok.
- 6I use a well seasoned cast iron wok (you can use whatever pot, pan or wok suits you best).
- 7Add 1/2 teaspoon of sesame oil to eggs if desired and beat.
- 8Heat 1 or 2 tablespoons oil in the wok and get very hot (oil should be slightly smoking).
- 9Stir fry chicken until completely done, but still moist.
- 10Remove from wok and set aside (in the large bowl).
- 11Add more oil if necessary and scramble eggs (faster) or make an omlet and cut into strips (for better presentation).
- 12Place in large bowl.
- 13Wipe wok clean and add another 1 or 2 tablespoons of oil.
- 14At this point if you are using chopped onions and minced garlic instead of the powders, sautÃ© them until the onion is just crisp tender then add the frozen peas and carrots.
- 15Cover with a lid and let them steam 2-3 minutes.
- 16Remove lid and add ginger if you are using it.
- 17Stir fry 1 minute.
- 18Remove wok contents to large bowl.
- 19Wipe wok clean again.
- 20Add remaining oil.
- 21Break rice apart (you may want to divide it and cook two cups at a time) and add to hot oil stir until it is all coated with oil and starts to fry.
- 22When rice is nearly done add the soy sauce, green onions, salt and pepper to taste.
- 23Fry for 3-5 minutes and pour rice into large bowl.
- 24Toss everything together, salt and pepper to taste. Serve hot.
- 25Notes: I use olive oil because I really like my rice"fried" and it is less greasy.
- 26I pour directly from my olive oil bottle instead of measuring so I may use more or less oil than the 1/2 cup since I pour as needed.
- 27Peanut oil stands up to the high heat better than olive oil but is also heavier.
- 28You can use less oil but it"fries" better if you use more.
- 29I don't use cooking sherry-- leaves nasty rancid flavor in leftovers (IMO)-- drinking sherry is much better in quality and no more expensive ounce for ounce.
- 30*The sesame oil gives it that smokey flavor but more is not better in this case-- less is more.
- 31I prefer to add it to the eggs before scrambling rather than just adding it to the rice if I use it but it is great with or without it.
- 32You can do this without chicken, but if you choose to do that, add the sherry to the rice with the soy sauce.
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Nutritional Facts for Fried Rice
Serving Size: 1 (1300 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 390.8
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 3.3 g
- Cholesterol 31.0 mg
- Sodium 365.5 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 0.9 g
- Sugars 0.4 g
- Protein 5.1 g