Chinese Fried Rice
Ingredients
- • 600 g cooked jasmine rice (day-old preferred)
- • 45 ml vegetable oil
- • 3 item eggs
- • 4 item green onions
- • 150 g frozen peas and carrots
- • 3 cloves garlic
- • 45 ml soy sauce
- • 15 ml oyster sauce
- • 10 ml sesame oil
- • 1 tsp white pepper
- • 1 sprinkle salt to taste
Instructions
- 1
Break up any clumps in the cold, day-old rice with your hands or a fork to separate the grains completely.
- 2
Beat the eggs in a small bowl and set aside. Chop the green onions, separating white and green parts. Mince the garlic.
- 3
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat.
- 4
Pour in the beaten eggs and let them set for about 10 seconds, then scramble until just cooked. Remove eggs and set aside.
- 5
Add the remaining 2 tablespoons of oil to the wok. Add garlic and white parts of green onions, stir-fry for 30 seconds until fragrant.
- 6
Add the frozen peas and carrots, stir-fry for 2 minutes until heated through.
- 7
Add the rice, breaking up any remaining clumps. Spread it out and let it sit for 30 seconds to get some crispy bits, then stir-fry for 3-4 minutes.
- 8
Return the scrambled eggs to the wok, breaking them into smaller pieces as you stir.
- 9
Add soy sauce and oyster sauce, tossing everything together for 1-2 minutes until the rice is evenly colored.
- 10
Remove from heat, add sesame oil, white pepper, and green parts of the green onions. Toss to combine.
- 11
Taste and adjust seasoning with salt if needed. Serve immediately while hot.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to restaurant-style fried rice is using day-old rice - freshly cooked rice is too moist and will turn mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out."
