Close up of SFW's Fried Rice
Close up of SFW's Fried Rice

Chinese Fried Rice

December 22, 2015

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Chinese Fried Rice

1/3 cup plain vegetable oil, like soy oil or corn oil

1/3 pound diced BBQ pork

1/3 pound diced Chicken breast meat

1 onion diced – (omit if you don’t like onions)

Salt and pepper to taste

3 cloves garlic, finely chopped-or use garlic press

3 Tbsp Light Soy Sauce - add more or less depending on your taste

3 Tbsp Dark Soy Sauce - add more or less depending on your taste

5 whole scallions, thinly sliced on the bias, white and green together

1/3 cup frozen petite peas

1 carrot diced (microwave for 1 minute 30 seconds in a separate bowl)

2 large eggs, lightly beaten

12 cups cooked long-grain rice, white or jasmine rice (let rice cool before cooking, leave over night in refrigerator is recommended) grains separated


Heat a large wok, or Sauce pan over high heat. When hot add 2 tablespoon of the oil you would like to use. All ingredients will be added in the order instructed below.

Add the BBQ Pork, and Chicken and white onion, cook, stirring occasionally until lightly browned. Add the green onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onions are fragrant. Add the garlic, and stir-fry until fragrant, about 30 seconds. Add the frozen peas and cooked carrots. Cook until just defrosted. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until firm . Break the eggs up with a wooden spoon or some utensil.

Return the pan to the heat and add the remaining oil. Add all the ingredients you have already cooked, plus the 6 Tbsp of soy sauce. Cook on high for 1 minute, then add the rice to the pan and use a spoon to break up any clumps. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Transfer to the bowl, taste and adjust the seasoning with salt and pepper, if necessary.

It is ready to serve.

If you don’t have Jasmine rice, any rice will work.


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