Prep 30 mins
Cook 10 mins
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.
- 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
- 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!
Hi! I was the one that posted this recipe, I wanted to modify it a bit but I Can no longer find my account so i had to create another one! Just like all of you I'm sure, I constantly try different things to improve my recipes. Here is a little tip to make this one easier. I cook the rice in chicken stock rather than plain water, this way you still get the good flavour but you don't have to add the stock while cooking it in the wok. I agree with all the suggestions that people have made. The great thing about this recipe is that its so basic (chicken stock, rice, oil, salt and soy sauce) you can really play around with the ingredients based on your preferences. I Have started adding smokey bacon instead of ham and its heavenly! (it even works well with soy bacon! for vegetarians. Enjoy, and thanks for all those who have taken ther time to rate it.
This is amazing. I made this tonight using basmati rice I cooked yesterday. I finely minced garlic, carrots, onions, and celery. I also cut leftover pork tenderloin into very small chunks. Fried 3 scrambled eggs with PAM spray, took off the heat and cut into very small pieces. Cooked veggies plus frozen peas for 2-3 mins in a bit of olive oil. Added pork and rice. Cooked until everything was hot. Added chopped egg and soy sauce. Ladeled rice into bowls and topped with thinly sliced green onions and passed more soy sauce on the side. Delicious!!! Will probably never eat restaurant fried rice again. It really is that good!!
My family loves homemade Chinese food, and a few times a year we get together to make a bunch of different dishes. We have found many great recipes for different dishes that have become a staple to each gathering, but the rice was always a big flop, until I so fortunately stumbled across this recipe. It is all that everyone raves about and more. It has been the best recipe that we have ever tried, and we have be through more rice recipes than you really could imagine. I want you to know how appreciative I am that you posted this recipe as now, it is unanimous, this is the staple rice that will be served at all our family gatherings. I didn't change a thing, it is perfect just as is, and simple-dimple to prepare. People, please don't be shy or hesitant to try this recipe, it well earns five stars in my books! Thanks again!!!!