What is the recipe for Chinese fried rice?

Answer 1

The key to fried rice, ironically, is not to use fresh white rice, but day old one. To me, the best rice I've used is the leftover rice when I've gone to the chinese restaurant.

My mom and grandma showed me how to make theirs, and you can use this and modify for taste.

Ingredients, feeds 3-4 people

2 cups of cooked rice, cold.
1 small brown onion
2 or 3 stalks of green onions
1/4 cup of frozen peas and carrots
2 eggs
dark soy sauce (or any soy sauce if you do not have an asian market to go to)
sesame oil, may sub with real butter if missing sesame oil.
cooking oil
optional:
1/4 cup of raw chicken, sliced into bit size, or shrimp (deveined); Chinese bbq pork if you can get that.
For spice, crushed red peppers, chinese 5 spices.

In a large frying pan (or wok) heat pan to med/high, add cooking oil (2 or 3 tsp, but don't measure, just guestimate). Add chicken / shrimp, quickly sautee until almost cooked.... Take out and put aside.

In the pan, crack open the eggs and scramble. While its scrambling, add the onions, peas and carrots.

When eggs are cooking, add the rice, mixing the ingredients together. Turn heat down to medium/low.

Then add the spices (sprinkle liberally), and then add the soy sauce and sesame oil... about 3 tsp, guesstimate, no need to measure. Easy on the sesame oil as a little goes a long way!

Add the meat back into the rice.
Continue mixing until meat is done. Turn off heat and serve hot.

Answer 2

FRIED RICE WITH HAM, EGG, AND SCALLIONS
The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 cup chopped scallions
4 cups cold cooked rice
3/4 cup frozen peas
1 large egg, beaten
1 cup diced smoked ham
1/2 teaspoon salt
1/4 teaspoon ground white pepper



1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.
2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.

Serves 4 as part of a multicourse meal.

Answer 3

CHINESE HAM AND EGG FRIED RICE

1/2 c. frozen peas
3 tbsp. vegetable
2 eggs, lightly beaten
3 c. boiled rice
1 tsp. salt
2 oz. boiled ham (1/4" cubes)
1 scallion

Prepare ahead: Place frozen peas into 4 cups boiling water and cook for 5 minutes until tender (defrost).
To cook: Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate. Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are coated with oil. Add salt, then peas and ham; stir fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat egg through. Serve at once.

Answer 4

take mix veg ' fried eggs'bonless chicken.
add salt'soya souce'chinese salt put all in spices in chicken and veg .1st fry chicken then add veg and fry few minutes now add fried eggs at the end add boiled rice and cover pan for for 10 minutes on low heat.

Answer 5

both are roughly the same except when it comes to protein. MOST veggies include a reasonable amount of protein; fresh fruit does not.

Answer 6

The word fruits has different meanings depending on context.

Answer 7

start with day old rice. garlic onions saute. add meat, we like little smokys or bacon or you can use left over chicken. shrimp, bbq porl. add frozen veggie mix, add rice. add aginamoto, seasame oil and soysauce. top with green onions

Answer 8

Beef Fried Rice

Prep: 10 min, Cook: 10 min.

Ingredients:

2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold





Directions:


Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.




Per serving:



calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.



Dietary Exchanges:



Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 1.5, Lean meat: 1.9, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0



Fried Rice



Fried Rice



Serves 3 to 5



Ingredients:



4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts



Directions:



Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.


Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.


Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.

*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.


Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, and the sodium count jumps to 1185 mg.




Shrimp Fried Rice



Shrimp Fried Rice





Serves 3, or 4 - 6 as part of a meal



Ingredients:

4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water

Oil for stir-frying





Directions:

Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*


Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.


Add the seasonings to the shrimp, mixing them in with chopsticks.


Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.


Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.


**Alternately, you can mix the green onion and egg in with the other ingredients.