As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. Instead, sauté various elements like the beaten egg, green vegetables, and aromatics in batches, transferring items to a plate or bowl as you go. I cooked the rice and carrots ahead of time as well, the carrots nuked in a bit of water. Then I added the soy sauce salt & pepper and tossed it all together. As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. 369 calories; protein 10.3g 21% DV; carbohydrates 63.4g 21% DV; fat 7.8g 12% DV; cholesterol 93mg 31% DV; sodium 175.8mg 7% DV. 28 Mar 2015
Otherwise, excellent recipe for straight up fried rice. Very tasty and easy! For really authentic and delicious flavor, I added a wee drizzle of toasted sesame oil. allrecipes.com.au/recipe/27156/takeaway-style-chicken-fried-rice.aspx www.chineserecipesforall.com/recipes/view/special-fried-rice Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I had to make a few changes based on what I had but it came out very well. Season with salt and pepper and stir in the remaining green onions. Eggs can easily overcook this way. This is a good recipe with the right proportions, but I think the instruction to scramble the eggs first is unnecessary. Chinese Fried Rice Ingredients. Otherwise, excellent recipe for straight up fried rice. Lower heat to medium. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. I carefully unscrewed the speaker to find a hive of small native bees had made their home behind the woofer. Thank you for sharing your recipe! In other words, it’s a collection of ingredients sautéed at really high heat to not just cook, but also sear. Pour in soy sauce and cook, stirring until heated through, 1 minute. Yummy dish that can easily be adapted to use what you have on hand. this link is to an external site that may or may not meet accessibility guidelines. The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the skillet than the freshly cooked stuff. When you come to fry it, use groundnut oil, its about a pound from tesco, keep it moving or it'll stick, and it doesn't need long. Give each ingredient the respect it deserves to bring out its best, then you can combine it all together at the end. Better than delivery! There’s almost always onion and garlic, but if you’re adding, say, bok choy, cut the longer-cooking stems from the shorter-cooking leaves and sauté the stems separately. This recipe comes from a friend who owns a takeaway and has given me this simple recipe, no garbage, this is the real recipe for egg fried rice that you find all over the UK. And my Koshari Fried Rice features crunchy fried onions alongside the spicy, tomato-y shatta sauce. I find that serving food in those Seinfeld cardboard takeaway containers make the fried rice, dumplings and noodles I cook for kids' parties make the food taste so much more store-bought. Think about the tahdig on Persian rice, or the socarrat on paella.
MF: Yes, it does make the frying process easier since the rice is less likely to stick to the pan. 2 Medium eggs would be about right for 4 cups of rice. Add the sesame oil, toss ingredients for 30 seconds and serve. Congrats! This is a simple and quick recipe. Start with cold rice (make sure it's broken apart -- don't throw any stuck-together hunks into the pan). Transfer to a plate. Ad Choices, How to Make Fried Rice That's Super-Crispy (Meaning Extra-Delicious). Luckily, I wrote an entire book on the subject (Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain), and let me tell you, I learned some things. So good, so simple, so colorful and pretty. Crack both eggs into a cup and beat together then set aside. Cook until lightly golden, about 2 minutes. Then I added the soy sauce, salt & pepper, and tossed it all together. Editor's Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish.