Fried rice

Name: Fried rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 large onion; 3 tablespoons soybean oil; 2 eggs; ½ teaspoon soy sauce; 1 tbsp Shaoxing wine; 1 teaspoon sesame oil; 8 oz. lean boneless pork; 1 carrot; 3 tablespoons fresh peas; 4 cups jasmine; 4 scallions; 5 oz. bean sprouts; 2 tablespoons light soy sauce; Wok

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
854 kcal
Course
Main Course
Cuisine
Chinese

Fried rice

Travis Saunders

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Fried rice is a dish of stir-fried rice mixed with other ingredients in a wok. It is a staple recipe of East and Southeast Asian cuisines

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Ingredients

Servings

1 large onion , finely chopped
3 tablespoons soybean oil (or peanut oil)
2 eggs
½ teaspoon soy sauce
1 tbsp Shaoxing wine
1 teaspoon sesame oil
8 oz. lean boneless pork , chopped
1 carrot , finely shredded
3 tablespoons fresh peas (or frozen peas)
4 cups jasmine (or basmati rice, steamed, cold)
4 scallions , cut into small pieces
5 oz. bean sprouts
2 tablespoons light soy sauce (or more to taste)

Equipment

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Instructions

Heat a wok over medium to high heat and pour in 1 tablespoon of soybean or peanut oil. Add the chopped onion and sauté for about 8 to 10 minutes or until golden brown.
Let the wok cool slightly.
Lightly beat the eggs and add ½ teaspoon of soy sauce and sesame oil. Set aside.
Add ½ tablespoon of oil to the wok. Stir.
Add the egg mixture and, working quickly, swirl the egg until it sets against the bottom of the wok.
When the eggs puff, turn the omelet over and cook the other side briefly; remove from the wok and cut into small pieces. Mash the eggs with a fork and set aside.
Heat another wok over medium to high heat then pour in the soybean (or peanut) oil.
Add the meat, as well as the carrots, peas and previously sautéed onion.
Sauté for 2 minutes, stirring very often.
Add the steamed rice, half of the scallions and bean sprouts, stirring to combine well, then sauté for 3 minutes.
Add 2 tablespoons of light soy sauce (or more), Shaoxing wine, and chopped egg to the rice mixture and stir in.
Add the other half of the scallion and sauté over high heat for 1 minute. Serve immediately.