Better Than Takeout: Homemade Chinese Fried Rice

CHINESEFRIEDRICERecipeFried rice seems pretty straight forward but over the years I have made some pretty smooshy, salty or horribly mediocre variations that are nothing like what you get from a take away. Fried rice is great for fast and easy meals and it’s the perfect use for leftovers or random bits of fresh produce that you need to use up. This recipe is absolutely the best I have made to date and I will be making this recipe from now on.
fRIEDrICE cHINESEfRIEDrICETo Make The Very Best Fried Rice-

    • Use Butter.
    • Leftover Rice, it truly works best. I like to use leftover meat also. You can use seafood, pork or poultry, or skip the protein entirely and add extra vegetables and eggs.
    • Some Chinese restaurants use hoisin, oyster sauce or some sort of something that makes their fried rice brown. This recipe might seem a little pale compared to what you get from take out, but it’s fiercely fantastic.
    • Chop and prep everything in advance to prevent over cooking everything. Browned eggs, over cooked veg, soggy rice. . . It makes for crummy fried rice.
    • If you only have a small skillet you can bake your rice on a cookie tray with butter. It is easier than frying rice in 1 to 2 cup batches. (400 degrees for about 20 Minutes, flip the rice around for even crisping)
    • Finally, use TONS of veg. Whatever you have around and as much as your heart desires. I typically use frozen mixed vegetables or frozen peas and carrots if I don’t have an abundance of fresh produce available. During the CSA season I have tons of everything. You want about 1 1/2 to 2 cups of veg. Red pepper, broccoli, cabbage, baby corn, sprouts you get the point. Use what you have, use what you like. For a Grain-Free variation you can even use riced cauliflower instead of white rice.

FRIEDRICEWITHCHICKEN

Chinese Fried Rice

Serves 4

    • 3 to 4 Cups Leftover Cooked Rice
    • 3-4 Tablespoons Butter, Divided
    • 2-3 Eggs
    •  -About 2 Cups of Fresh Vegetables Sliced and Diced into Similar Sized bits for even cooking. (About 1/2 of a medium sized onion chopped and 3/4 cup each of frozen diced carrots and peas and some finely sliced cabbage.)
    • – 1/2 to 3/4 Cup Leftover Chicken (optional)

Sauce

Finishing Touches

    • Green Onions, Fish Sauce, Sriracha, Additional Soy to Taste
  1. Melt butter in a large heavy bottomed pan over medium to medium-high heat. (a wok, large Dutch oven or braiser will work. If you don’t have one use a 10″ (cast iron) skillet)
  2. Fry the vegetables until they are just about cooked but not completely tender. This time will vary according to what produce you use and whether or not you are using frozen veg or fresh. On average it will take approximately 4-5 minutes.
  3. Once the veg is ready crack the eggs into the pan and scrape them around until they are cooked.
  4. Toss in the chicken or protein if you are using it and cook for an additional minute. (you are just warming it)
  5. Set the veg and egg mixture aside.
  6. In the same pan melt 1 tablespoon of butter and fry half of the rice until crisp. Set the crisped rice with your veg and egg mixture and repeat this process with the other half of your rice. (You can do this all at once if your pan is large enough to get super, wicked hot. Assuming you are working with a 10″ skillet you will need to do your rice in batches or of course you can bake the rice. If the pan isn’t big enough your rice will not get crisp enough and it will get sticky and soggy.)
  7. Once your rice is crisp and toasty add the sauce ingredients and stir to combine.
  8. Add the vegetable mixture back to the pan and stir to combine.

Enjoy warm or room temp with your favorite main dish. (teriyaki, shrimp skewers)

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