Chinese Fried Rice (炒飯)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
509 kcal
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Course
Main Course
Chinese Fried Rice (炒飯)
Description
Chinese Fried Rice (炒飯) combines cooked rice with sautéed diced onion and mixed vegetables, typically peas and carrots, stir-fried together in vegetable oil. The recipe includes beaten eggs cooked directly in the wok to give a light, soft texture blending with the rice. Soy sauce and white pepper season the dish, while toasted sesame oil and green onions added at the end impart aroma and subtle depth. Optional protein like BBQ pork char siu, shrimp, chicken, or tofu enhances the dish for a more complete meal. The method relies on high heat stir-frying to warm the day-old rice, break up clumps, and marry the flavors evenly without overcooking.
The flavor profile is savory and mildly spiced with pepper, accompanied by the tender diced vegetables and the richness of egg. The texture ranges from fluffy grains of rice to soft cooked egg, with small crisp bits from onion and vegetables. The sesame oil adds a toasted nutty note in the finish. This version of fried rice serves well as a side or main dish when paired with other Asian dishes or enjoyed on its own for a quick meal.
The method highlights the importance of day-old rice for proper texture and using a wok or large skillet over high heat for good stir-frying results. Adding the egg in the center of the wok and letting it set before combining helps create distinct scrambled egg fragments throughout the rice. Adjust soy sauce to taste to balance saltiness.
Ingredients
- 2 tablespoon vegetable oil
- ½ white onion diced, large
- 2 C rice preferably cooled and day-old, cooked
- ½ C mixed vegetables peas, carrots
- 2 egg beaten, large
- 1 ½-2 tablespoon soy sauce or to your taste
- ½ teaspoon white pepper or black pepper
- ½ C Protein diced (BBQ pork char siu, shrimp, chicken, or tofu), optional, cooked, your choice
- ½ teaspoon sesame oil toasted
- 2 green onion chopped, reserve some for garnish, stalks
Instructions
- Heat oil in a wok over high heat.
- Add in onion and sauté, until slightly softened, about 2 minutes. Add in the rice and allow it to evenly heat up, breaking any clumps with a spatula, stir frying for about 2-3 minutes.
- Push the rice to the edges of the wok and pour the scrambled egg in the center of the wok, letting it set a little, before combining the egg with the rice.
- Pour in the soy sauce and white pepper and stir well to coat the rice evenly.
- Add in the protein (if using), mixed veggies and continue to stir fry with the rice for another 2 minutes.
- Drizzle in toasted sesame oil and add chopped green onions.
- Give it a final toss and remove from heat.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 209mg | 70% |
| Sodium | 890mg | 37% |
| Potassium | 503mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2804IU | 56% |
| Vitamin C | 10mg | 11% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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