The Missing Ingredient

A Food Blog

Chinese Fried Rice September 9, 2008

Filed under: Asian,Chicken,Quick dinners — xigumdrops @ 9:49 pm
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A tasty, easy to prepare fried rice recipe.  My changes are in green.
3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten  (2 eggs)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chicken, chopped (I cooked mine during step 5)
1/2 cup finely chopped carrot (1 cup)
1/2 cup frozen peas, thawed (omitted)
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts (omitted)
2 tablespoons light soy sauce
1.  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. (OK, so I’ve never had onions take 8-10 minutes to cook so maybe this is a mistake in the recipe?  or do they want us to burn the onions?  I cooked them for maybe 3-4 minutes tops)
2.  Allow wok to cook slightly.
3.  Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4.  Add 1/2 tbsp oil to wok (omitted as I used a nonstick pan), 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.
5.  Heat 1 tbs. oil in wok; add selected meat to wok, along with carrots, peas (omitted), and cooked onion; stir-fry for 2 minutes (cook until chicken is no longer pink).
6.  Add rice, green onions, and bean sprouts (omitted), tossing to mix well; stir-fry for 3 minutes.
7.  Add 2 tbs. of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8.  Set out additional soy sauce on the table, if desired.

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