As many of you know, my sister, Beth, has lived in Japan with her family for almost twenty years. In Beth’s house, Chinese fried rice is the ultimate comfort food… something she whips up when her girls are tired and hungry and they need something quick to eat. Fried rice is my sister’s version of Kraft Macaroni & Cheese. And her recipe rocks! My fried rice, on the other hand, has always been too salty, too sticky, and very unauthentic. Definitely not worthy of a blog post.
To help me out, my niece, Emily, (12 years old and an aspiring chef herself) emailed me the family recipe. As it turns out, there are a few secrets to making really good fried rice, and until now, I did not know any of them…
1. Make sure the rice is cold.
2. Use plenty of oil.
3. Add the egg to the pan before the rice.
4. Don’t add too much soy sauce!
Emily says, “Try it if you have time!! I think it is super delicious!!☆”
- ⅓ cup vegetable oil
- 3 cups cooked rice, prepared ahead of time and cooled
- 2 eggs, beaten
- ¼ cup diced cooked pork, ham, or Chinese pork or sausage*
- 2-3 chopped green onions
- ¼ cup diced veggies of your choice ( minced carrot,green pepper, green peas,
- mushrooms, etc.)
- ¼ cup cooked shrimp (optional)
- salt and pepper
- soy sauce
- *omit the pork and increase the vegetables for vegetarian fried rice.
- Heat cooking oil in a frying pan (preferably non-stick). When the oil is quite hot, pour the eggs into the oil. After 10 seconds, add the rice on top and, using a firm spatula or wooden spoon, mix the rice and egg until the egg is evenly distributed and coats the rice. Add meat and veggies and mix. Season with salt and pepper. (About 1 tsp. salt for this much rice). At the end, add a small amount of soy sauce(1/2-1tsp.) for flavoring.
- Note: Fried rice turns out best when made in small batches. If you want to double the recipe, cook in two batches. The main seasoning is salt and pepper. If you put in too much soy sauce, the fried rice loses its fluffy consistency. Ideally, each grain of rice should be separate.