Chinese Fried Rice Recipe and Leftovers Blog HopPosted on Jul 5, 2013 | 11 comments
Chinese Fried Rice
Popular in different versions all over Asia, this fried rice is inspired by the popular Chinese renditions. Once you have the basic technique down, the rest is up to you and what you have in your fridge. It’s a great way to use up any vegetables that may otherwise languish in the crisper as well as whatever meat, fish or tofu you fancy.
Author: Katherine Martinelli
Recipe Type: Entree, Side
- 2 eggs, lightly beaten
- ¼ cup canola or vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon minced ginger
- ¼ cup diced bell pepper
- ½ cup shredded white or red cabbage
- 4 shitake mushrooms, chopped
- 3 scallions (green and white parts), sliced, plus more for garnish
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- 2 cups cubed tofu or leftover boneless chicken or pork
- 3 cups cold, cooked white rice
- Put the eggs in a small nonstick pan over medium heat. Allow to set on the bottom, then flip like an omelet. Cook until set all the way through, slide onto a plate and allow to cool slightly. Slice into bite-sized strips and set aside.
- Heat the oil in a large wok or wide rimmed pan over high heat. Add the garlic and ginger and sauté for 1 minute.
- Add the pepper, cabbage, mushrooms, and scallions and sauté for a few minutes, until just softened.
- Add the soy sauce, fish sauce, and protein (tofu, chicken, pork, or whatever you are using)
- Add the rice and sauté for another few minutes until the rice is fully heated through and just starting to brown. Taste and season as needed. Remove from the heat and stir in the cooked egg.
- Serve immediately, garnished with sliced scallions if you like.
Gluten free, Parve, Kosher Meat (depending on what protein you include), Vegetarian