Chinese Fried Rice (Restaurant Style)
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
302 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Chinese Fried Rice (Restaurant Style)
Description
The recipe starts by preparing a sauce of sesame oil, soy sauce, and white pepper which is added at the end to evenly coat the fried rice. The cooking process involves sautéing onions and vegetables until tender, adding cold rice to preserve grain separation by tossing rather than stirring, and then incorporating lightly beaten eggs cooked into the mix to bind the ingredients.
The option to include cooked chicken, shrimp, or Chinese sausage adds protein and flavor. The seasoning can be adjusted by the choice of dark or light soy sauce; mushroom-flavored dark soy sauce is preferred in the notes for deeper flavor and darker coloring.
Chinese Fried Rice prepared this way is a versatile dish for using leftover rice and vegetables, providing a balanced, textured meal that can be served as a side or main dish. It is practical for repurposing cooked ingredients and is best made with rice that is cooked and cooled properly for ideal texture.
Ingredients
- 3 cups white rice cold, cooked
- 2 tablespoons vegetable oil
- 1/2 cup onion , chopped
- 6 ounces vegetable mix or fresh vegetables, frozen
- 2 teaspoons sesame oil
- 1-2 tablespoons soy sauce
- 1/2 teaspoon white pepper
- 2 egg lightly beaten
- 1 cup chicken optional, cooked; or shrimp or Chinese sausage
Instructions
- In a small bowl, whisk together sesame oil, soy sauce of choice and white pepper. Set aside.
- In a large skillet, cast iron pan or wok, heat vegetable oil over medium-high heat. Add onions and saute until opaque and soft. If you are adding raw vegetables or a cooked protien, add them at this step as well.
- After onion has cooked, add frozen vegetables. Stir until defrosted, approximately 3-4 minutes.
- Add cold rice, using a spatula to toss the rice with other ingredients. Do NOT stir, instead toss or flip to prevent the starch from making the rice too soggy.
- Add lightly beaten eggs, continuing to flip until eggs are nearly cooked.
- Pour sesame oil mixture over top of rice, continuing to flip and toss until all grains are uniformly colored. If you do not use a dark soy sauce, yours might not be as dark as mine.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Use mushroom-flavored dark soy sauce to enhance the rice color and add depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 304mg | 13% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2280IU | 46% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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