Ingredients
2 servingsSauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 644kcal 32%
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Fat 30g 46%
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Saturated Fat 7g 35%
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Carbohydrates 65g 21%
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Fiber 3g 12%
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Sugar 5g 10%
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Protein 25g 50%
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Cholesterol 210mg 70%
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Sodium 850mg 35%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Vegetables – I used peas, corn, carrots frozen (no need to thaw). Use 2 cups of any vegetables you want. Dice firm vegetables like carrots.
2. Cold, day old rice – You need day old rice that’s been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice – it makes fried rice gluey.
3. Chinese cooking wine or Mirin (or cooking sake) is an essential ingredient for making a truly “restaurant standard” fried rice.
4. Soy sauce –Any soy sauce is fine here (but not sweet or flavoured). Light and all-purpose soy keeps the fried rice a light colour like you get at Chinese restaurants. Dark soy will stain the rice a mahogany colour which is also appealing
5. SKILLET: If using a skillet, add about 1/2 tbsp extra oil at the start to compensate for larger cooking surface. Also, if you use a large skillet, you can scale up the recipe by 50% – click on the Servings number and slide the scaler until the rice becomes 3 cups, it will change all the ingredients. Once you add the rice, use 2 wooden spoons to toss it – makes up for not having the high walls of a wok.
2. Cold, day old rice – You need day old rice that’s been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice – it makes fried rice gluey.
3. Chinese cooking wine or Mirin (or cooking sake) is an essential ingredient for making a truly “restaurant standard” fried rice.
4. Soy sauce –Any soy sauce is fine here (but not sweet or flavoured). Light and all-purpose soy keeps the fried rice a light colour like you get at Chinese restaurants. Dark soy will stain the rice a mahogany colour which is also appealing
5. SKILLET: If using a skillet, add about 1/2 tbsp extra oil at the start to compensate for larger cooking surface. Also, if you use a large skillet, you can scale up the recipe by 50% – click on the Servings number and slide the scaler until the rice becomes 3 cups, it will change all the ingredients. Once you add the rice, use 2 wooden spoons to toss it – makes up for not having the high walls of a wok.
Imported & edited by @peachey
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