Secret To Authentic Fried Rice Recipes

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TRADITIONAL MANDARIN FRIED RICE



Traditional Mandarin Fried Rice image

It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Provided by Ming Tsai

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 10

Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

Steps:

  • In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

FRIED RICE RESTAURANT STYLE



Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

  • In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

AUTHENTIC FRIED RICE



Authentic Fried Rice image

This is a recipe that I've modified a little, from the WeiChaun cookbook: Thai Cooking Made Easy. The secret, is using left over rice, that you cooked the day before. This gives the desired texture, so often missing from other recipes. You can use whatever meat you want, but I often leave the meat out, completely. I always serve this with Bourbon Chicken (recipe # 45809) also from this site. Gives it an extra kick!

Provided by lunaburning

Categories     Long Grain Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces thinly sliced pork or 12 ounces chicken, cut into bite sized chunks
1 teaspoon minced garlic
1/2 cup minced red onion
2 eggs, beaten
4 cups day-old cooked jasmine rice (steamed)
3 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 lime (optional)
2 tablespoons vegetable oil

Steps:

  • Measure out cold rice into a bowl, and break up any clumps with your hands, to separate the grains.
  • Mince the garlic and onions, and set aside. Beat eggs, and set aside. Combine the fish sauce, oyster sauce, and sugar in a small bowl, and set aside. Keep all of the ingredients, within reach, on a workspace, beside your wok.
  • Heat wok, over medium high heat, until quite hot. Add 2 tablespoons of oil, and turn wok, to coat sides.
  • Add the minced red onion and garlic, and stir-fry, until fragrant, about 1 minute.
  • Add meat, if desired, and stir-fry until color changes.
  • Add eggs, and stir- fry until slightly solid, about 30 seconds.
  • Add rice, and combine well, add peas and green onions, mix, then add mixture of fish sauce, oyster sauce, and sugar. Mix well, and stir- fry just until rice is heated through.
  • Remove from heat. Squeeze lime juice over the top, if desired.

Nutrition Facts : Calories 376.4, Fat 11.1, SaturatedFat 2, Cholesterol 234.8, Sodium 1335.7, Carbohydrate 42, Fiber 2, Sugar 2.7, Protein 24.9

CHICKEN AND SHRIMP FRIED RICE



Chicken and shrimp fried rice image

This is the simple fried rice recipe of restarant quality that you make it at home.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 9

2 tablespoons vegetable oil
1 teaspoon chopped garlic
250 g of cooked rice
1 egg
20 g of shrimp, deveined, remove the shell
50 g of chicken breast meat, cut into thin slices
50 g frozen mixed beans
1 tablespoon of premium grade light soy sauce
1 tablespoon of chopped scallion

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.

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

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