Hi guys!
Today I’m going to share with you my classic Chinese Fried Rice Recipe! It’s simple, quick and easy recipe that everyone can make it at home!
The variety of fried rice is numberless, like pizza! So feel free to substitute the vegetables or protein for your own taste, even soy sauce! Sometime I love adding salt instead of soy sauce, it makes fried rice taste so much clean and simple flavor.
I have a lot of different version of fried rice recipes, and would love to share all one day!
This classic Chinese Fried Rice Recipe is probably the most popular and common in U.S I believe. If you omit the protein and dark soy from my recipe, it’s pretty much what you get from Japanese steak house, habachi restaurant. I also have yumyum sauce recipe that usually served at Japanese steak house, it’s super delicious if you pour over your fried rice.
I know, I know, I know,
it’s not a quite healthy food, but once in awhile it is fine to enjoy without worry about calories, how many miles we have to run to burn…
So, just in case….. If you want to check out the recipe, click right HERE!
I’m going to share my spicy fried rice recipe very soon, so you should tuned in!!
Chinese Fried Rice Recipe
- Total Time: 20 mins
- Yield: 2 1x
Ingredients
- 2 Tbs. Cooking oil
- 2 Cloves garlic, chopped
- 1/4 of Onion, small diced (approximately 1/2 cup)
- 1/4 cup Carrot, small diced
- 2 oz. Chinese sausage, small diced
- 2 oz. Beef, cut into one bite sizes
- 2 eggs, beaten, seasoned with salt and pepper
- 2 cups Cold Jasmine rice, recommended a day old
- 2 Tbs. Soy sauce
- 1 Tbs. Dark soy sauce (Can be substitute regular soy sauce)
- A small pinch of sugar
- 4 Green onions, chopped
Instructions
- Heat a wok over high heat; add oil and swirl to coat. Add garlic and onion, stir fry for 30 second or until onion’s transparent.
- Stir in carrot and cook for a minute.
- Stir in Chinese sausage and beef(Or whatever 4 oz. of protein you are using); stir fry for a minute.
- Push all ingredients in wok to one side and make a room for eggs. Add in beaten eggs and scramble, but not mixed with other ingredients.
- When eggs are nice and fluffy cooked, tossing to mix with all other ingredients in wok.
- Stir in rice and soy sauce. Keep stir and tossing until every grains of rice are evenly coated with soy sauce.
- Stir in a small pinch of sugar and green onion; remove from heat.
Notes
Prep all the ingredients before start cooking is very important when you are cooking over high heat. Make sure all your vegetables and proteins are chopped and sauces are right where you can reach.
- Prep Time: 15 mins
- Cook Time: 5 mins
7 comments
hmm very made me hungry!
made it without the meat (already had meat cooked up (Filipino pork adobo). used this more of as a side dish (was some of the best fried rice i ever tasted). was just wondering if the meat you used was pre cooked or does it get cooked as you stir fry.
I didn’t pre cooked meat, I used raw meat and stir-fried as it shown on the recipe. 🙂
Hi! We love your website and seeing your pretty face! Can you tell me if there is way to make our own Chinese sausage? Or is there a good substitute? We are stationed in Sicily now and a lot of Asian ingredients are not available. We are looking forward to trying this recipe!
Chinese sausage is just optional, you can always substitute any protein you like! You can even use Italian sausage, that would work too! 🙂
Ah, the ever so famous Chinese fried rice! It’s a recipe I’m still working on to perfect, mainly concerning the structure.
I do have a few tips/comments on this one.
If you’re going to use a rice cooker use slightly less water ; it will make the final rice a bit more dry which is what you want for your fried rice, but will also yield a perfectly edible rice right out of the cooker. Don’t overcrowd the wok, temperature will drop too much unless you have a genuine wok burner in your kitchen. Use an iron or carbon steel wok that’s been properly seasoned, the anti stick ones don’t like high heat and/or never quite seem to reach the ideal temperature for frying rice.
Last but not least, finish the rice off just before serving with a dash of shoaxing rice wine sprinkled around the perimeter of the wok and toss/mix the rice once more.
Not a prude, by any means – but don’t like how she makes it “sexual” in a way – the huge spoon deliberately put in her mouth, her trying to put the sriracha tip of the bottle in her mouth – another time, her husband ( a show where she annoyedly said, several times, she’s not pregnant!) stuck his tongue in and out near her – very suggestive. Not classy at all