Chinese Fried Rice
Fried rice is my favorite way to use up leftover rice. It’s so easy to make at home and a tasty way to use up leftovers.
You can put a variety of ingredients, though most versions will include scrambled eggs and frozen peas, corn and carrots. Usually a protein is added like chicken, beef, ham or shrimp. And of course you can add other items in as well. My mom has a secret ingredient she likes to add in hers.
The rice is flavored with soy sauce and pepper, but my mom also likes to put a little butter. It’s not a traditional ingredient, but it brings a nice aroma to the dish that vegetable oil doesn’t.
Fried rice reminds me of banana bread. With banana bread, someone came up with the genius idea of using the old brown bananas that are ready to be tossed and turned them into something delicious. And you actually want the really brown bananas for the best bananas bread. Similarly, you want the day old rice that has been sitting in the fridge and is hard and dry and you can turn it into a delicious dish.
Chinese Fried Rice
Ingredients:
3 cups cold day-old rice
2 large eggs, beaten
1 cup frozen peas, corn, carrots medley
1 tbsp butter
3 tbsp vegetable oil
1/2 cup chopped cooked protein (ham, chicken, beef, etc)
1 tsp finely chopped garlic
3 tbsp chopped green onions
about 2 tbsp soy sauce
salt and pepper to taste
Directions:
Heat wok to medium high heat and add in chopped garlic and a little of the oil. Once the aroma of the garlic comes out, add in frozen vegetables and cook until they are heated through. Add in the rice and the rest of the oil. Toss rice in oil at high heat. Add in chopped cooked protein and butter and continue to cook. Add in soy sauce and salt and pepper to taste. When rice is almost ready, shift it to the side and then add beaten egg to empty side of the wok. Swirl the eggs to break them up and scramble them. When they are close to being cooked, add them back with the rice. Add scallions and stir. Serve warm.
All images and content are © Kirbie's Cravings.
You might want to try to microwave the left over rice first(so they aren’t stuck together) before you stir fry them.You’ll find it is easier to work with
thanks for the tip!
Ooh I’ll have to add garlic to fried rice next time – I bet it would add a nice aroma. I also like to add a small pat of butter to my fried rice. For the protein, I’ve found that one of my favorites is actually spam 😛 Convenient since I almost always have a can on hand…
My mom is a big believer in adding garlic before almost any stir fry. It does really make a difference. Hehe, spam is something Mr. K likes but I can’t stand.
I usually put char siu and Chinese sausage in my fried rice instead of leftover protein. I will try your method for the eggs (I make an omelette first, then add it at the end while breaking it up). I also like the idea of adding butter (Benihana puts in garlic butter!), and agree with Ruby on microwaving the rice.
Mmm, I like it with char siu and Chinese sausage too, but I hardly ever have any lying around in the fridge.
Butter?? I would have never thought of adding that. My “no-so secret” ingredient is fish sauce. Vietnamese fish sauce is good but even better with Korean fish sauce. Just a dash or two. I keep a package of Chinese sausage in the freezer just for friend rice. Okay, now I have fried rice on the brain. I think I’ll add some butter to the next batch I make (heehee).
Oh wow, now I want to try it with fish sauce!