Basic Fried Rice (Restaurant Style)
Fried rice is the perfect meal to make if you want to spend no more than 20 minutes in the kitchen, and are craving simple Chinese food.
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Rice
- Method: Stir frying
- Cuisine: Chinese
- 2 tablespoons neutral oil such as grapeseed or vegetable
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 6 button mushrooms, chopped
- 1/2 cup frozen green peas, thawed
- 2 1/2 cup cooked cold leftover rice, (white medium grain is best but you can use other types of rice, including brown rice)
- 2 large eggs whisked
- 3 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- Salt and ground white pepper
- 2 scallions, finely chopped
- In a wok or deep skillet over high heat, add oil, onion and garlic and cook for 2 minutes, stirring constantly.
- Add carrots, mushrooms and green peas and cook for 2 minutes, stirring constantly.
- Add rice and break it up using a spatula. Keep breaking it up until it’s completely warmed up and mix it together with the vegetables.
- Push the rice and vegetables to one side of the wok and pour the egg on the empty side.
- Leave for a few seconds, scramble the eggs and leave again for a few seconds before scrambling. Keep doing this until the eggs are cooked and scrambled.
- Mix them in with the rice and add soy sauce and sesame oil. Stir well to combine and turn the heat off.
- Season with salt and pepper and transfer the fried rice to a plate. Top with scallions and serve.
For leftover fried rice:
Refrigerate in an airtight storage container for up to 5-7 days.
Freezing fried rice:
Place the rice in an airtight storage container or heavy duty freezer bag. Freeze for up to 4-6 months.
Keywords: chahan, side, dim sum