Chinese House Special Fried Rice

Write Review

7
Servings

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #8110

February 19, 2013

Categories: Main Dish, Side Dishes, Pork, Pork Sausage, Poultry, Rice, White Rice, Asian, Chinese, North American, New Years, Regional Holiday, Wok/Stir-Fry, Frozen Vegetables, Cooked Chicken or Beef more

recipe by:
Sue Lau

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Sue Lau

"I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese."

Original recipe yields 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (149.6 g)
Calories 231.6
Total Fat - 7.5 g
Saturated Fat - 1.8 g
Cholesterol - 156.6 mg
Sodium - 1191.3 mg
Total Carbohydrate - 27.5 g
Dietary Fiber - 1.6 g
Sugars - 2.2 g
Protein - 13.4 g
Calcium - 74.6 mg
Iron - 2.6 mg
Vitamin C - 18.6 mg
Thiamin - 0.3 mg

Step 1

Cook the eggs in a thin layer in a skillet and then chop and set aside.

Step 2

Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.

Step 3

Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.

Step 4

Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.

Step 5

Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.