Recipe by ~SwoR~
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.
Top Review by Kelly Cameron
This was my first time making fried rice and I am so glad I picked your recipe to use! This was surprisingly wonderful and full of great flavor. I also thought it was an easy process. I appreciated your tips also. It really helped me a lot since I am a fried rice beginner. This will definately become a regular staple in my house! Thanks for posting.
- 1 1⁄2 cups boneless skinless chicken (light, dark or mixed, raw) (optional)
Dry rub for chicken
- garlic powder
- white pepper
- 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)
Directions See How It's Made
- First, (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.
- Place in fridge for about 4 hrs (or overnight) for best results (optional).
- When you are ready to start cooking, make sure you have everything set out, chopped and measured.
- This moves quiet fast and the whole production doesn't take long.
- You will need a large bowl to put the food in as it comes out of the wok.
- I use a well seasoned cast iron wok (you can use whatever pot, pan or wok suits you best).
- Add 1/2 teaspoon of sesame oil to eggs if desired and beat.
- Heat 1 or 2 tablespoons oil in the wok and get very hot (oil should be slightly smoking).
- Stir fry chicken until completely done, but still moist.
- Remove from wok and set aside (in the large bowl).
- Add more oil if necessary and scramble eggs (faster) or make an omlet and cut into strips (for better presentation).
- Place in large bowl.
- Wipe wok clean and add another 1 or 2 tablespoons of oil.
- At 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.
- Cover with a lid and let them steam 2-3 minutes.
- Remove lid and add ginger if you are using it.
- Stir fry 1 minute.
- Remove wok contents to large bowl.
- Wipe wok clean again.
- Add remaining oil.
- Break 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.
- When rice is nearly done add the soy sauce, green onions, salt and pepper to taste.
- Fry for 3-5 minutes and pour rice into large bowl.
- Toss everything together, salt and pepper to taste. Serve hot.
- Notes: I use olive oil because I really like my rice"fried" and it is less greasy.
- I 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.
- Peanut oil stands up to the high heat better than olive oil but is also heavier.
- You can use less oil but it"fries" better if you use more.
- I 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.
- *The sesame oil gives it that smokey flavor but more is not better in this case-- less is more.
- I 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.
- You can do this without chicken, but if you choose to do that, add the sherry to the rice with the soy sauce.