Chinese Fried Rice




Oil for cooking:




  1. Cook steamed rice, substituting chicken broth for the water. Cook anywhere from 4 to 24 hours in advance. Refrigerate.
  2. Rice must be chilled before cooking so that when fried it crisps up nicely.
  3. Place eggs in a small bowl and beat slightly with a fork
  4. Heat 1 tablespoon oil in a non-stick frying pan.
  5. Add eggs. Sprinkle with salt and pepper.
  6. Fry eggs on one side and then turn and fry on the other side.
  7. Remove eggs from frying pan.
  8. Cool eggs and cut into small pieces; set aside.
  9. Cook peas and carrots; set aside.
  10. Cut scallions; set aside.
  11. In a large bowl mix together rice, eggs, peas, carrots, and garlic.
  12. Heat 2 tablespoons oil in a large frying pan on medium-high heat. I like to use my cast iron pan for this, as it really helps the rice crisp up nicely.
  13. Add rice mixture to frying pan.
  14. Mix in soy sauce and 2 tablespoons chicken broth.
  15. Cook until mixture is light golden brown on bottom.
  16. With a large spatula, gently flip the rice mixture so the top portions brown.
  17. Add scallions.
  18. Serve.


Makes 6 to 8 servings.

How about pork fried rice? Try my recipe for pork fried rice.

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