Fried Rice
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Fried Rice is a wonderful recipe to add to your Chinese Dinner Menu. Or add in pieces of chopped meat, and it becomes a light dinner.
(Post and recipe modified on 1/17/23.)
A Chinese dinner at our house always includes some form of rice, whether white Jasmine, long grain, brown, or fried rice. Our favorite is probably fried rice, but it really depends on the dish. If I’m making planning to serve several main dishes, then I always provide fried rice as an option.
The nice part about this dish, however, is that it can easily turn from a side dish to an easy weeknight meal but just adding pieces of cooked chicken or pork.
When the days turn warm, I find myself craving this dish. Scoop me up a bowlful with a piece of crusty sourdough and a glass of white wine. Oh my! Life is good!
Ingredients Needed to Make Fried Rice
(See the full recipe at the bottom of this post.)
- olive oil, divided
- minced onion
- grated carrot
- minced garlic
- kosher salt
- chili powder
- freshly ground black pepper
- chicken broth
- soy sauce
- white rice, prepared ahead of time
- large eggs (3 of them)
- frozen peas
- diced ham
- cooked chicken or pork pieces (main meal option)
Substitutions for this Recipe
This recipe is very versatile. I’ve made it many ways. Sometimes I make this as my main course and will add in 1-2 cups of fried pork cutlets, or chicken tenders, chopped into bite-size pieces. Sometimes, I want more of a side dish, with only 1/2 cup of diced ham. Lunchmeat works great. Little slivers of it.
If you chose to add pieces of meat to the dish, you may cook the pieces at the very beginning in the same pan you’ll use for the vegetables and rice. Just add the meat in at the beginning. Cook in oil and once it’s brown, place the meat in a bowl and move onward with the recipe directions.
Regarding the vegetables. Peas and rice are a great combination. But this is stir-fry, so you could also add in frozen mixed vegetables. Or maybe you have some fresh vegetable odds and ends in the fridge that you want to use. Like a few mushrooms. Or zucchini. Or some broccoli. Go ahead and change things up. Add whatever vegetables you desire at the same time you would add the onions.
Now about the Rice. I like white rice with this dish, but I’ve also used brown rice, which adds a nice nutty texture to the dish. Both ways are good. Again, this is very versatile, and it’s hard to go wrong.
One of the best tips for this recipe is to use rice that has been prepared a day or two ahead. The rice just cooks better when it’s cold and hard vs warm and sticky.
Instructions for Making This Recipe
Gather ingredients for this recipe so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Chef’s knife and cutting board, mince the onion and garlic.
Peel and grate the carrot.
Add eggs into a small bowl and beat until combined.
Slice ham into small pieces.
If you are making this as a main dish, go ahead and prepare the meat and cook it in a large skillet or shallow Dutch oven. When browned on all sides, remove from pan and keep warm for later.
Place peas in a microwave-safe bowl and microwave for 2-3 minutes until heated through. Set all aside until ready to use.
Make the Fried Rice
In a large skillet, heat 1/8 cup olive or grapeseed oil and saute the minced onion, grated carrot. Cook for 4-5 minutes until tender. Season with kosher salt, chili powder, and freshly ground black pepper.
Use a large skillet, so you have plenty of room to scoot the ingredients around as needed. This is especially important when you add the eggs in the steps below.
Add the chicken broth, and soy sauce. Bring to a boil and then reduce heat to low.
Stir in the cold leftover rice to the dish until combined. Heat through.
Create a hole in the center and add a tablespoon of olive oil to the skillet. Pour in the beaten eggs.
I find it works best to scoot the vegetables to the edges of the pan, which leaves the center open. Add the eggs to this center part where you can scramble them easily.
Scramble the eggs until they are semi-cooked. Then mix the eggs into the rice.
The last step is to add the chopped ham pieces and peas. Stir to combine.
Before serving, be sure to taste the rice. If it needs more seasoning, be sure to add it. Sometimes I will add more soy sauce to everything. Just because I like the way it tastes. I’ve learned to use low-sodium soy sauce, however.
This recipe will serve 8-10 people. Serve Fried Rice with Egg Drop Soup or Egg Rolls.
See more Chinese Recipes Here.
Fried Rice
Equipment
Ingredients
- 1/4 cup olive oil or grapeseed oil, divided
- 1/4 cup onion minced
- 1 small carrot peeled and grated
- 1 tablespoon garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons soy sauce reduced sodium
- 3 tablespoons chicken broth
- 3 large eggs beaten
- 3 cups boiled white rice best if 1-2 days old
- 1/2 cup ham (or 1 1/2 cups chicken or pork for main dish) cooked and chopped
- 1/2 cup frozen peas heated in microwave
Instructions
- Gather ingredients for this recipe so that you have everything close at hand on the counter or table.
PREPARE THE INGREDIENTS
- Using a Chef’s knife and cutting board, mince the onion and garlic.
- Peel and grate the carrot.
- Add eggs into a small bowl and beat until combined.
- Slice ham into small pieces.If you are making this as a main dish, go ahead and prepare the meat and cook it in a large skillet or shallow Dutch oven. When browned on all sides, remove from pan and keep warm for later.
- Place peas in a microwave-safe bowl and microwave for 2-3 minutes until heated through. Set all aside until ready to use.
MAKE THE FRIED RICE
- In a large skillet, heat 1/8 cup peanut oil and saute the minced onion, grated carrot. Cook for 4-5 minutes until tender. Season with kosher salt, chili powder, and freshly ground black pepper.~ Use a large skillet, so you have plenty of room to scoot the ingredients around as needed. This is especially important when you add the eggs in the steps below.
- Add the chicken broth, and soy sauce. Bring to a boil and then reduce heat to low.
- Stir in the cold leftover rice to the dish until combined. Heat through.
- Create a hole in the center and add a tablespoon of olive oil to the skillet. Pour in the beaten eggs.I find it works best to scoot the vegetables to the edges of the pan, which leaves the center open. Add the eggs to this center part where you can scramble them easily.
- Scramble the eggs until they are semi-cooked. Then mix the eggs into the rice.
- The last step is to add the chopped ham pieces and peas. Stir to combine.
Taste Before Serving
- Before serving, be sure to taste the rice. If it needs more seasoning, be sure to add it. Sometimes I will add more soy sauce to everything. Just because I like the way it tastes. I’ve learned to use low-sodium soy sauce, however.This recipe will serve 8-10 people.
Notes
Nutrition