Chinese Fried Rice

Chinese Fried Rice


1 person made this

About this recipe: It's Nice but no spicy.

nikichevli Gujarat, India

Serves: 4 

  • 3/4 cup finely chopped onion
  • 2 1/2 tablespoons oil
  • 1 egg , lightly beaten (or more eggs if you like)
  • 3 drops soy sauce
  • 3 drops sesame oil
  • 8 ounces cookedlean boneless pork or 8 ounces chicken, chopped
  • 1/2 cup finely chopped carrot (very small)
  • 1/2 cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated (preferably medium grain)
  • 4 green onions, chopped
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce (add more if you like)

Prep:10min  ›  Cook:18min  ›  Ready in:28min 

  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. Allow wok to cool slightly.Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  2. vAdd 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.
  3. 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.
  4. 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.

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