Fried Rice Recipe
Fried Rice is easily customizable. Add additional veggies that you love, leave out the ones you don't, play with the seasoning to get it just right, and add chicken or shrimp to make it a complete meal. The secret to making this recipe really great is Shaoxing wine (Chinese rice wine).
Servings: 4 servings
Calories: 410kcal
Ingredients
- 2 tablespoon canola oil - divided
- 3 large eggs - whisked
- 1 small white onion - diced (approx. 1 cup)
- 1 carrot - ¼-inch dice
- 1 teaspoon sesame oil
- 4 cloves garlic - minced
- 2 teaspoon fresh ginger - minced
- 4 cups cooked white rice - preferably cold, day-old rice
- 1 cup frozen peas - defrosted
- ⅓ cup Shaoxing wine - (Chinese rice wine)
- 2 tablespoon soy sauce - plus more to taste
- white pepper - as needed to season
- Thinly sliced green onions - to garnish
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over high heat.
- Once very hot, add the well-beaten eggs plus a pinch of salt to your skillet. Cook, stirring to form soft, fully scrambled curds, until cooked through- approximately 30 seconds. Remove eggs to a clean plate and set aside.
- Return the skillet to high heat and add 1 more tablespoon of oil. Add the diced onion and diced carrot. Cook, stirring often, until the onions start to soften and turn lightly golden - approximately 2 minutes.
- Add 1 teaspoon of sesame oil, garlic, and ginger. Mix well to combine and cook, stirring continuously, for 30 seconds.
- Add the rice and defrosted peas, mixing well to combine with the veggies and aromatics. Spread and gently press the rice into the pan and allow it to cook for approximately 30 seconds. Stir and repeat until rice is lightly golden (2-3 minutes total).
- Return the eggs to the pan and add the Shaoxing wine, soy sauce, and white pepper. Stir to combine. Continue to cook for 1-2 minutes more.
- Season to taste and garnish with green onions, if desired.
Notes
- You may use frozen carrots instead of fresh ones - however, try to purchase carrots that are about the same size as peas so that they cook evenly.
- If you are using freshly steamed rice, it's easy to cool your rice quickly. Simply spread the cooked rice on a large sheet pan and transfer it to the refrigerator until cold, approximately 10-15 minutes.
- Fried rice can be made using basmati rice, jasmine rice, long-grain white rice, brown rice, or even medium-grain Calrose rice.
- The secret to delicious fried rice is Shaoxing wine (Chinese rice wine). Available online and at local Asian supermarkets, I'm discovering that the more I cook Chinese recipes, the more important this ingredient is to achieving authentic flavor. If you can't get your hands on any, the best substitute is dry sherry or a dry white wine. For non-alcoholic substitutes, I have read that apple juice or white grape juice work, however, in this case, I would decrease the total amount added to just two tablespoons and add an additional tablespoon of soy sauce. Also, note that Chinese rice wine is NOT the same as Chinese rice wine vinegar.
- Keep leftovers stored in an air-tight container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 140mg | Sodium: 572mg | Potassium: 301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3027IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg
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