Traditional Mandarin Fried Rice Recipes

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CHINESE RESTAURANT FRIED RICE

Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.

Provided by poune33

Categories     Long Grain Rice

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9



Chinese Restaurant Fried Rice image

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!

2 cups uncooked basmati rice
2 cups water
1/2-3/4 cup chicken stock
1 ham steak (cut into cubes)
1/2 cup frozen peas
2 eggs
3 -4 tablespoons canola oil (or peanut oil)
1/4 teaspoon salt
2 tablespoons soy sauce

TRADITIONAL MANDARIN FRIED RICE

Another delicious recipe from Ming.com and here's a direct quote from the master himself, Ming Tsai. "I'm passionate about fried rice: it's the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don't belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it's stir-fried. If you must use fresh-made rice, "dry" it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes."

Provided by dojemi

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10



Traditional Mandarin Fried Rice image

Steps:

  • Heat a wok or large nonstick skillet over high heat.
  • Add 2 tablespoons of the oil and swirl to coat the pan.
  • When the oil shimmers, add the eggs, which will puff up.
  • Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
  • Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
  • With the edge of the spatula, break the eggs into small pieces. Set aside.
  • Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
  • When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
  • Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
  • Add the soy sauce, pepper, and reserved eggs and toss.
  • Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
  • Serve immediately.
  • Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
  • NOTE: la chang is Chinese sausage.

Nutrition Facts : Calories 248, Fat 9.1, SaturatedFat 1.1, Cholesterol 79.3, Sodium 278.2, Carbohydrate 34.7, Fiber 0.5, Sugar 0.3, Protein 5.8

4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 Chinese sausage, cut into 1/8-inch dice or 4 slices cooked bacon, crumbled
1 bunch scallion, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
salt, if needed

TRADITIONAL MANDARIN FRIED RICE

It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Provided by Ming Tsai

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



Traditional Mandarin Fried Rice image

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.

Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

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