chinese fried rice

Fried Rice from Delish.com is the best thing to make with your leftover rice.

Fried Rice

eggs

Kosher salt

carrots, diced

green onions, thinly sliced, white and green parts divided

garlic,

tbsp. ginger

c. cooked long grain rice (preferably leftover)

c. frozen peas

tbsp. low-sodium soy sauce

What type of rice do you use for fried rice?

My husband made this last week it was amazing!  This is definitely a weekly dish. No need for meat at all, it’s perfect . He adds sesame seeds and mushrooms. Thank you for this staple !

Easy simple to the point thank you cake out great .. oyster sauce and fish sauce for more flavor

Had this with General Tso Chicken and was great. We excluded the peas as we didn’t have any and I didn’t mind. Also did not have white rice only instant brown but turned out great. My 11 month old hates scrambled eggs but ate this. I cooked the rice and put on baking sheet in shallow layer and let sit for 2 hours in the fridge while I prepared everything else for dinner.

thank you! there was the recipe and the information to make it, good stuff

I’ve tried so many recipes and this one really nailed it. What made the biggest difference was cooking the egg by itself and then adding it back. 
I added some pork belly and edamame beans— I could eat this all day every day!!

I made this fried rice yesterday. It was “okay”. Would I make it again?,  I really do t know. I will continue looking around for a different recipe. Thank you for sharing.

https://streaming.hearstdigitalstudios.com/46c3485e-8fc2-423d-80c8-1e3134532db1/video_rover_16x9_1080p_hd_1584155930_99562.mp4

Fried Rice Is A Pantry Staple For A Reason

Chicken fried rice is the comfort dish of Chinese food. This classic take on the favorite is easy to make and makes the perfect lunch or dinner. 

Chicken Fried Rice

olive oil

chicken breasts (about 1 1/2 lb.)

black pepper

onion,

carrots,

c. cooked white rice (preferably leftover)

eggs,

green onions, thinly sliced

I grilled the chicken in advance and used a tiny dash of five spice powder and also some white pepper to jazz up the flavor. This also goes well with leftover pork tenderloin or steak in place of the chicken. Try to use sticky rice from a rice cooker and keep the mixing in the wok to avoid adhesion to the pan. A very delicious dish for all seasons 🙃

I love chicken fried rice and this was a great recipe to finally try and make it at home. Very easy and quick to make and everyone loved it and said was better than what we get at the restaurant.
I think next time I will add some pineapple and red pepper flakes to kick up the heat. Thanks for the great video and yes you definitely need a bigger pan.:-)

Really, really good. I used some leftover turkey I had from Christmas that was sitting in the freezer instead of chicken, plus I added some bell peppers and mushrooms for extra veggies. I knew that all the ingredients wouldn’t fit in a pan, so I made it in a large pot. Will be making this again!

I just made two batches of this to share with both my daughters’ families.  It was a huge hit.   So fresh and tasty.  Definitely will make it again with shrimp.   Thank you.

5 stars, I make the recipe and it came out delish!!

This was great! I made free and easy with which veggies I used, but I think that it would work with any combination. It is definitely going to become my fall back fried rice recipe!

Very bland even after adding more soy sauce. Calls for way too much rice. Had to do half of that.

Whenever we go to Asian Restaurants my husband orders fried rice dishes.  Not sure why it took me so long to try it at home.  We're minimizing our grocery trips so I used some high quality canned chicken I get at Costco, skipped the peas, and unfortunately had to use ginger powder but still it turned out great.  The directions are very clear and it tasted just as we expected.  I can see lots of options for substitutions which will make this a nice dish in our rotation.

Easy, quick and delicious! I had thawed a pork chop and used that instead of chicken.  Will make this again - my best recommendation.

Awesome recipe...5 Stars! This is a favorite of my three children and I alway make sure to have all ingredients on hand at all times! One of my favorite go to meals when I’m in a pinch! Thank you!!

I halved it because there is just the two of us.  It was delicious!

YUM!! This was soooo good & lots of leftovers for lunch tomorrow!

I loved this recipe so much, I took tortilla shells, filled it with the chicken fried rice, rolled it up enchilada style and put it in a baking dish. Poured a can of cream of chicken soup over it, then baked it for 35 minutes at 350. It was perfect! And the leftover enchiladas were put into baggies with a spoonful of the gravy over them and frozen. Easy to reheat as needed. Since I live alone, making a meal for four leaves plenty of leftovers. These are great!

Anyone else cringe at the size of that pan? LoL

https://streaming.hearstdigitalstudios.com/24d4a167-bcb2-4b30-b41d-0c08805b446d/video_rover_16x9_1080p_hd_1588019494_74470.mp4

Easy, delicious, and nutritious, chicken fried rice is a low-maintenance trifecta that'll make "take-out" a thing of the past.

Classic Chicken Fried Rice Is A Bite Of Leftover Heaven

This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce!

Garlic Salmon Fried Rice

– 1 TSP Kosher Salt,

– 1/2 TSP freshly cracked Black Pepper, to taste

TBLS Olive Oil

TBLS Low Sodium Light Soy Sauce

TBLS Shao Xing Rice Wine

Mirin

TBLS Sesame Oil

TSP Chili Oil (optional) – (omit if making this mild)

TBLS Peanut Oil (or any other cooking oil

½ TBLS Sesame Oil

½ Yellow Onion – minced

Spring Onions – chopped,

Carrot – minced (brunoise cut)

Celery rib – minced (brunoise cut)

1.5-inch knob of Ginger – minced

– 16 Red Chilies, to taste (deseeded if desired

1.5 TSP freshly cracked Black Pepper,

TSP Kosher Salt,

TSP White Pepper, to taste (use more if you’d like an extra kick of heat!)

TSP White Sugar, more or less to taste

Fresh ingredients: Chop the onion, garlic, ginger, red chilies, spring onion (be sure to separate the white and green parts), carrot, and celery rib as indicated in the &#8220;Ingredients&#8221; section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside.

Make the Sauce: Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil (if using) in a measuring cup (for easier pouring) or small bowl. Mix with a spoon to thoroughly combine, then set aside.

For the Salmon: Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate (or in a bowl) and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside.

Prep:

Pan-fry the salmon

Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. (Note: Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice.)

Stir-fry the veggies and aromatics

In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil (if using) over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant &#8211; about 1-2 minutes.

Cook the eggs

Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes (if using), and sugar and stir-fry to combine.

Add the rice, sauce, and salmon

Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined.

To Serve

Transfer the Garlic Salmon Fried Rice to a serving dish (or bowls). Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately (or cool quickly and store in airtight sealed containers in the fridge for 3-4 days).

For the Garlic Salmon Fried Rice:

We made this last night with some leftover salmon we had in the fridge and it turned out great. My wife is not big on spice so we didn't use any of the chilies and cut the crushed red pepper flakes in half. Was still delicious. Looking forward to leftovers for lunch tomorrow! Thanks for such a great recipe.

This is the simple fried rice recipe of restarant quality that you make it at home.

Chicken and shrimp fried rice

vegetable oil

garlic

rice

g of shrimp, deveined, remove the shell

chicken breast

g beans

premium grade light soy sauce

scallion

Heat up the vegetable oil in a wok...

Heat up the vegetable oil in a wok or large saucepan.

Saute the minced garlic until aromatic.

Add the shrimps, follow by the chicken meat...

Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.

Add the cooked rice and stir-fry over low...

Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.

Beat an egg. Pour the egg over the...

Coat the rice grains with the egg. Continue...

Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.

Return the shrimps and chicken to the wok....

Return the shrimps and chicken to the wok. Stir-fry for a minute.

Add the beans and the light soy sauce....

Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.

Sprinkle the chopped scallion on it and serve.

https://mediavine-res.cloudinary.com/video/upload/m5r0jue6vojewespqkbw.mp4

Fried rice techniques

Chinese fried rice recipe made with fragrant jasmine rice, carrots, peas, and scrambled eggs. Put down the takeout menu and make your own!

jasmine rice (uncooked)

water

vegetable oil (divided)

onion

carrots (¼-inch dice)

sesame oil

eggs (whisked)

peas (frozen, defrosted)

soy sauce

kosher salt (as needed for seasoning)

white pepper (as needed for seasoning)

onions

In a 3-quart sized saucepan, rinse uncooked rice with cool water until it runs clear, then drain off excess water.

Add 2 cups of water to the washed rice.

Bring water to a boil and then turn down heat to a simmer and cover with a lid.

Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.

Remove rice from the heat and allow to sit covered for 5 to 10 minutes.

Fluff rice with a fork and allow it to cool to room temperature while preparing the other fried rice ingredients.

Heat a wok or large skillet over high heat.

Add 1 tablespoon of vegetable oil, once hot add in the rice.

Stir-fry the rice to evenly coated with oil, then spread and lightly press around the pan.

Allow to cook for 30-seconds, then stir. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice.

In the center of the wok, make a large well with the rice and add in 2 teaspoons of vegetable oil.

Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine.

Make another large well in the center, add in 1 teaspoon vegetable oil and 1 teaspoon sesame oil.

Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.

Add in soy sauce, stir to combine.

Add peas, stir to combine and cook until warmed through, about 2 minutes.

Taste rice and season with salt and white pepper as desired.

Garnish with green onions and serve immediately.

https://www.youtube.com/watch?v=hCAMK0D2MFo

Chinese fried rice made with fragrant jasmine rice, carrots, peas, and scrambled eggs. This easy stir-fry turns plain white rice into a flavorful dish.
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https://www.jessicagavin.com/easy-fried-rice/

✅ INGREDIENTS:
• 1 cup uncooked jasmine rice
• 2 cups water
• 2 tablespoons vegetable oil
• 1/4 cup minced white onion
• 1 tablespoon minced garlic
• 1/2 cup diced carrots
• 1 teaspoon sesame oil
• 2 large eggs
• 1/2 cup peas
• 1 tablespoon soy sauce
• kosher salt
• white pepper 
• 2 tablespoon green onions

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❤️ Thanks for watching!

Easy Fried Rice Recipe

Spam Fried Rice. Delicious, savoury, and filling. Perfect for dinner or lunch as leftovers. Comes together in 30 minutes.

Spam Fried Rice (30-min. Recipe)

tbsp avocado oil

spam (diced)

shallot (finely chopped)

green onions (finely chopped)

corn (frozen)

peas (v)

carrots (diced)

rice (cooked)

tbsp dark soy sauce

butter

tsp salt

tsp sesame oil

In a large non-stick pan over medium-high heat, fry your spam until golden brown on each side.  Then toss in your shallots. Fry until the shallots have softened.

Next add in avocado oil, green onions and garlic. Give this is a stir and push this to the side of your pan.

Then add in corn, peas and carrots.  Fry and combine with the other ingredients. Then push this to the side.

Pour in your whisked eggs.  Allow this to cook and then break into bite size pieces.  Push this to the side.

Add in cooked rice followed by soy sauce, dark soy sauce, butter, and salt.  Toss until the rice and other ingredients are well combined and evenly coated.  Every grain should be brown.

Turn off the heat and drizzle sesame oil over. This should be the last step as sesame oil tends to change taste when it's over heated.

<em>Learn how to make the best Vegan Takeout-Style Fried Rice at home, in only 20 minutes! This Fried Rice is perfectly seasoned, fluffy, and golden.</em>

Vegan Takeout-Style Fried Rice

peanut oil*

(200 g) firm tofu, pressed

turmeric

Kala Namak (black salt),

½ yellow onion, diced

scallions, chopped; white and green parts divided

carrots, finely diced (about 1 cup 160 g)

(90 g) frozen peas

Salt and black pepper,

(680 g) cooked rice*

low-sodium tamari or lite soy sauce

sesame seeds,

Prep: use a chopstick or your hands to break up the cold rice until no large clumps remain; return to the fridge until you are ready to use it.

Make the Tofu “Egg”

heat the peanut oil over medium-high heat in a large skillet or wok. Use your hands to crumble the tofu into the pan, then add in the turmeric and stir well. Use a spatula to break up the tofu further, if any piece is too large. Sauté for 3-5 minutes, until the tofu is yellow and the turmeric has completely dissolved. Transfer the tofu into a small bowl and stir in the black salt, if using; Otherwise, season with regular salt to taste. Set aside; quickly clean out the pan and return it to the burner.

Aromatics + Veggies

warm the remaining peanut oil in the same skillet over medium-high heat. Add the onion, white parts of the scallions, and garlic to the pan; sauté for 3-5 minutes, until the onion is translucent and golden. Then, add in the carrots, peas, and salt and pepper to taste. Sauté for an additional 2-3 minutes, until the peas have thawed.

Add the Rice

bring the heat to high, then add in the separated rice. Mix everything together with a spatula until the vegetables are evenly incorporated. Then, cook the rice for 5-7 minutes, stirring only occasionally. This enhances the flavor of the rice, and allows some crispy bits to form.

Final Seasonings

reduce the heat to medium-high; form a well in the center of the skillet, then pour in the tamari. Quickly stir the rice around, to evenly coat everything. Sauté for an additional 1-2 minutes, until the extra liquid has evaporated. Turn the heat off, then stir in the vegan “egg”, toasted sesame oil and green parts of the scallions. Add additional salt and pepper, if desired. 

Serve

let the rice sit in the skillet until the residual heat has warmed the “egg”, then transfer to serving plates and top as desired. Leftovers will keep in the fridge for up to 5 days.

Love this recipe! I added in sriracha sauce and curry powder for extra flavor.

Restaurant-style homemade fried rice. EASY, ready in 15 minutes, and good for you! Learn to make the world&#x27;s best fried rice at home, using any vegetables!

Top 13 chinese fried rice recipes from across the web

The most viewed chinese fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 13 chinese fried rice recipes from across the web

The most viewed chinese fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Rice

Chicken Fried Rice

Garlic Salmon Fried Rice

Chicken and shrimp fried rice

Fried Rice

Spam Fried Rice (30-min. Recipe)

Vegan Takeout-Style Fried Rice

Homemade Fried Rice

Chicken Fried Rice

Chinese Fried Rice: the delicious m...

Instant Pot Fried Rice

Veg Fried Rice Recipe | Vegetable F...

The BEST Chinese Fried Rice (Easy 1...

The most viewed chinese fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine