Chinese Fried Rice With Only Six Ingredients Food

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

CHINESE FRIED RICE WITH ONLY SIX INGREDIENTS

Steps:

• Cut the scallion into thin rings. Soak a quarter of it in cold water for ten minutes, Remove and drained. Use the other three-quarters for frying the rice.
• Mix the beaten eggs with the cooked rice.
• Heat up the vegetable oil over low heat in the wok.
• Saute the chopped garlic slowly. Once it starts to turn sticky and become light brown, remove it immediately from the oil. Set aside. Leave the garlic oil in the wok.
• Add the rice to the oil. Stir-fry the rice over low heat slowly until the egg is cooked and form a thin layer on each grain of rice.
• Add the fried garlic, the unsoaked scallions, salt, and pepper to the rice, stir-fry over high heat for about one minute.
• Change to low heat, add the premium soy sauce, mix well and dish out.
• Sprinkle the soaked, drained scallion on the fried rice. Serve.

CHINESE FRIED RICE

Steps:

• 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.
• Add 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.
• 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.
• 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.

CHINESE RESTAURANT FRIED RICE

Steps:

• Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
• Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
• Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).
• Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
• Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).
• Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
• Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
• Enjoy! It's the best homemade fried rice you'll ever make!

CHINESE FRIED RICE

Steps:

• Heat oil in skillet and add onion.
• Saute until light golden.
• Add eggs.
• Mix.
• Stir in cooked rice before eggs set.
• Mix well and cook, stirring constantly, for 6-8 minutes.
• Add soy sauce before serving.

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
• Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
• Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
• Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
• Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

LOW-SODIUM CHINESE FRIED RICE

Steps:

• On low heat place 1 tablespoon of olive oil in large saucepan or wok. Cook beaten egg briefly, breaking into pieces. Remove and set aside.
• Add 2 tablespoons olive to saucepan or wok. Add onions, carrot and peas. Stir-fry for 2 minutes.
• Dissolve chicken bouillon cube in the 2 tablespoons water. Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes. Add in egg pieces and mix.
• Additional soy sauce may be added to taste. (One cup of finely chopped pork or chicken pieces may be added.)
• Serve and enjoy!

QUICK CHINESE FRIED RICE

Steps:

• Boil 1 cup water and the rice, stir and let stand for 5 minutes covered.
• Melt butter in skillet.
• Add egg; cook until set.
• Add onion and rice; brown.
• Mix 1/3 cup water and soy sauce; add to rice.
• Simmer 5 minutes; serve.

CHINESE FRIED RICE

Steps:

• Heat 2 T oil.
• Beat eggs with 1/2 tsp salt and scramble in oil until firm, breaking into small pieces.
• Remove and reserve.
• Heat remaining oil.
• Add scallions and shrimp and remaining salt.
• Cook until shrimp turns pinkish.
• Break up lumps of cold cooked rice.
• Add to shrimp.
• Stir until rice is heated and the grains of rice are separated.
• Make a hole in the center of the rice.
• Add all the rest of the ingredients except soy sauce.
• Stir until thoroughly heated and mixed.
• Sprinkle soy sauce over rice and mix evenly through.
• Salt and pepper to taste.
• Garnish with additional chopped scallions if desired.

CHINESE FRIED RICE (THE REAL DEAL)

Steps:

• Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
• Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
• Heat wok and 3-4 tablespoons of wok oil to medium heat.
• Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
• Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
• Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
• Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
• While cooling salt to taste in order to enhance the flavor.

SUPER SIMPLE CHINESE FRIED RICE

Steps:

• Sauté the onion in oil (extra yummy if you add a few drops of sesame oil) in a wok for one minute over medium-high heat.
• Add the remaining ingredients and toss constantly until hot.