Chinese Combination Fried Rice Recipes Recipe Cards

CHINESE FRIED RICE (THE REAL DEAL)

Steps:

• 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.

CHINESE FRIED RICE

Steps:

• 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.

COMBINATION FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
• Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.

CHINESE FRIED RICE

Steps:

• Heat 1 tablespoons oil in wok; add chopped onions and sauté until onions brown in color; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
• Add ½ tablespoon oil to wok. Add meat and carrots.
• Add rice, green onions, and bean sprouts, tossing to mix well.
• In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
• Add 2 tablespoons soy sauce and sauté until thoroughly mixed.

CHICKEN AND SHRIMP FRIED RICE

Steps:

• Heat up the vegetable oil in a wok or large saucepan.
• Saute the minced garlic until aromatic.
• Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
• Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
• Beat an egg. Pour the egg over the rice.
• Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
• Return the shrimps and chicken to the wok. Stir-fry for a minute.
• Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
• Sprinkle the chopped scallion on it and serve.

CHINESE CHICKEN FRIED RICE I

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.