Authentic Chinese Fried Rice

It's hard to imagine an authentic Chinese recipe using instant rice. Find an Oriental market to buy soy. Look for "light soy" (not lite as in lower sodium, but light as in color). Above all, use real rice. To steam, use the fool proof method of water to rice:2:1. Bring to a boil, cover and simmer under low heat - takes about 30 minutes. Let the rice dry and cool completely before using. You'll have a much better dish that is really authentic and you won't be wasting money on instant rice. I live in the Far East for 3 years and saw this dish cooked many different ways, with and without soy.

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This was a GREAT dish with your Evergreen's General Tso's Chicken! Simple to make, even though it seems like a lot of swapping and transferring, it really isn't. This had great flavor, very similar to the ones at our local buffets. BUT, my 2 DS won't eat the rice at the restaurants, and they LOVED this rice! I did check my soy sauce before making the dish, and luckily I had the real stuff this time (I know after reading your note that I haven't in the past) and it does MAKE the dish. Thanks for posting even though there were already fried rice recipes on the site! You will ALWAYS be remembered!

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We liked this recipe. I didn't use the instant rice, I used regular but otherwishe followed the recipe. I will continue to use this recipe. I appreciate this recipe being posted.

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By far the best i have had at home.

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Very Good! I made this for dinner a few days ago and Hubby LOVED it. My children even ate it all up. I used regular rice (not instant) but did everything else as stated. It was delicious and will be made again as variety to plain rice!

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I'm not fond of this recipe. I'm sure it is because I simply do not like that much soy sauce and I'm not a fan of instant rice either. The dish had a sweet taste that I wasn't expecting.

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This was really good and I will make it often.

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This is the most delicious rice I've ever made in under 15 minutes. I love this recipe. Now if only I could get Crab Rangoon to fry without exploding.

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I have been making many of Amy's recipe lately and this is wonderful, we have this at least once aweek and it's perfect. I took leftovers to work and people thought it was from a takeaway.

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Amy, this was wonderful ! I recently tried to get picky DD to try fried rice from the Chinese ( she out and out refuses plain rice and she hates all types of sauce) and she stunned us by saying she quite liked it…I wanted to switch as fast as possible to a homemade recipe so that I could eliminate the evil MSG that they seem to throw into everything. Fried rice here in NL doesn’t usually have carrots in it, hence I left them out of mine and I did sneak in a small amount of VERY finely chopped onion which I sauted first… the great news is that DD actually ate some! Restaurant fried rice here also has meat in it ( finely chopped ham usually)… and I made mine with chopped up fried bacon since I had no ham left. This was easy to make and a total success in that DD ate several spoonfuls , (minor miracle) so please see my rating system, a fabulous 5 stars! A winner that will be repeated at our table often. Thanks!

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Unfortunately, it is just another fried rice recipe. Coming from NY, with Chinatown right around the corner, it just doesn't compare. I'll just have to keep looking.

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This was super fast and super tasty! Wish I'd doubled the recipe as our family of four could have eaten more of it. I cooked some pork while saute-ing the onions.

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really good and really easy and a new family keeper. i used instant brown rice and peas instead of peas and carrots and tamari sauce instead of soy.

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I would suggest using low sodium soy sauce.

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