Fried Rice Chinese Recipe – How to Cook Egg Fried Rice Chinese Style?
Indgrients for cooking egg fried rice
- 4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
- 1 tablespoon canola or other neutral oil
- 2 cloves garlic, minced
- 1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
- 1 cup carrots chopped into small pieces (about 2 medium)
- 3 eggs
- 1 cup chopped leftover meat or tofu
- 1/2 cup frozen peas, defrosted
- 2 tablespoons oyster sauce (or sweet soy sauce)
- 2 tablespoons soy sauce (or fish sauce)
Procedure
- Put the pan in gas and add garlic and onion and stir until fragrant, about 15 to 30 seconds.
- Add the carrots and cook until tender, about 2 to 3 minutes.
- Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy.
- Add the meat and the peas, followed by the rice, stirring and tossing between each addition.
- Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored
- Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.
- Salt according to taste
Below you can also follow youtube link to see how Fried rice is made
Successful rice cooking is essential for Chinese meals. Fried rice is very popular in the west, but it is not served in restaurants in China, and rarely in the home. There are many different methods for cooking rice, but one of the most important things to remember is to wash the rice thoroughly before cooking, this helps to prevent the grains of rice from sticking together during cooking. In this fried rice Chinese recipe, you need 2 cups (350g) of long grain rice, 4 eggs (beaten), 2 minced garlic cloves (optional), 2 spring onions, sliced (optional), 2-3 tablespoons dark soy sauce, 3 tablespoons oil, 4 cups of water, and pepper. First, you need to wash the rice thoroughly under cold running water, then soak in cold water for about 30 minutes. And place the rice in a pan with 4 cups of water, bring the rice to the boil, wait the liquid almost absorbed, cover and simmer in very gently heat for 10 minutes. After 10 minutes, turn off the heat, remove the lid to let the steam out and set
