Chinese Fried Rice Recipe : Asian at Home Easy Fried Rice - Seonkyoung Longest (2024)

Ingredients

Scale

• 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

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1. 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.
   
2. Stir in carrot and cook for a minute.
   
3. Stir in Chinese sausage and beef(Or whatever 4 oz. of protein you are using); stir fry for a minute.
   
4. 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.
   
5. When eggs are nice and fluffy cooked, tossing to mix with all other ingredients in wok.
   
6. Stir in rice and soy sauce. Keep stir and tossing until every grains of rice are evenly coated with soy sauce.
   
7. Stir in a small pinch of sugar and green onion; remove from heat.
   

SeonkyoungFebruary 17, 2017 at 4:22 pm

I didn’t pre cooked meat, I used raw meat and stir-fried as it shown on the recipe. 🙂

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SeonkyoungFebruary 23, 2017 at 5:01 pm

Chinese sausage is just optional, you can always substitute any protein you like! You can even use Italian sausage, that would work too! 🙂

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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.