Chinese Fried Rice
Recipe: #8135
February 19, 2013
Categories: Side Dishes, Rice, White Rice, Chinese, One-Pot Meal, Fathers Day, Game/Sports Day, New Years, Sunday Dinner, Wok/Stir-Fry, Non-Dairy, more
"A Bergy inspired classic. I still remember those AM&B's Mehoon Noodles with the caramelized onions- the onions and all the other Asian flavors lit a light bulb in my head. And BINGO! Chinese Fried Rice was born not too long afterwards. Sometimes the best things happen when you try a friend's recipe."
Ingredients
Nutritional
- Serving Size: 1 (198.4 g)
- Calories 263.8
- Total Fat - 10.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 39.9 mg
- Sodium - 698.9 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 2.1 g
- Sugars - 1.7 g
- Protein - 9.3 g
- Calcium - 28.1 mg
- Iron - 2.4 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Step 2
Allow wok to cool slightly.
Step 3
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Step 4
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Step 5
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Step 6
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Step 7
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Step 8
Set out additional soy sauce on the table, if desired.
Tips
No special items needed.