Chinese Fried Rice (The Real Deal)

Recipe by Chef #299496
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups jasmine rice
  • wok oil (out of all the oils this one is #1)
  • 2 -3
    dashes of grated ginger (fresh ginger can be substituted)
  • 1
    white onions (chopped) or 4 -5 green onions
  • 34
    cup chicken stock
  • 1 12
    teaspoons sugar
  • 1
    teaspoon sesame oil
  • 3
    eggs (scrambled)
  • 1
    cup frozen peas and carrot (optional)
  • 2 -3
    teaspoons salt
  • soy sauce (as much as you prefer)
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DIRECTIONS

  • Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
  • Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
  • Heat wok and 3-4 tablespoons of wok oil to medium heat.
  • Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
  • Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
  • Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
  • Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
  • While cooling salt to taste in order to enhance the flavor.
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