Chinese American Fried Rice Recipes

GOLDEN FRIED RICE

Steps:

• In a medium bowl, add the cooked white rice, egg yolks, salt, Shaoxing wine, white pepper, sesame oil, and turmeric (if using). Mix until every grain of rice is well-coated. There should be no lumps or chunks of rice.
• Preheat a wok over high heat until it starts to smoke. Add the oil, and swirl it around the perimeter of the wok.
• Add the rice, and stir-fry continuously for 1-2 minutes. Add the vegetables, and continue stir-frying. Once the rice grains are dry and start to pop around in the wok, taste and add an additional pinch of salt if needed. (A pinch of extra salt really brings out the flavor of this golden fried rice.) Stir in the scallions, and serve immediately.

FRIED RICE RESTAURANT STYLE

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.

CHINESE-AMERICAN FRIED RICE

Steps:

• 1. Heat 1 Tablespoon peanut oil in a skillet over medium heat. Add the eggs and stir to scramble for 1-2 minutes or until fluffy. Set aside.
• 2. Add remaining 2 Tablespoons oil to a wok or skillet, and heat over medium heat until the oil is rippling, about 1 minute.
• 3. Add the onion, garlic, and ginger and stir-fry until the mixture is aromatic but not browned, about 1 second.
• 4. Add the cooked rice, soy sauce, sesame oil, and sherry and stir-fry for 2 minutes, breaking up any lumps of grains and blend the mixture well. Stir in the scallions and stir-fry, tossing quickly but gently for 10 seconds.
• 5. Add the previously scrambled eggs, mix all together and season with salt and pepper.

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.