Everyone should know how to “Fry Rice.” Here we show you one of the ways we make authentic Chinese Fried Rice. A simple formula we share will have you adapting this recipe to anything you have in your fridge!
Chinese New Year has come and gone and I really missed the boat on celebrating via the blog. My Chinese New Year resolution is to share more Asian recipes on the blog. It is time I learned to cook more foods that I grew up on. Lucky I still have my mother and grandmother with me providing me tasty Cantonese/Hakka Chinese foods. I have already starting probing my mother to share some more of her go to recipes since she was the queen of quick and no fuss.
So when I think of basic Chinese cooking, I have to start with fried rice. Always popular and present at gatherings and if you use leftovers this can be whipped up in a matter of minutes. I have been teaching how to make fried rice since I was in university. Anyone who loves Asian food and for every Asian kid who has flown from the nest for the first time needs to know how to make fried rice.
This recipe I share is one that I have grown up eating. It’s the classic brown version that comes from the soy and oyster sauce. I use Chinese sausage and peas here but you can use any mildly seasoned leftover meat, left over vegetable and most importantly use day old leftover rice. Day or two old rice works best because the rice is less sticky and separate into individual grains which is iconic with fried rice. Fried rice is the ultimate way to use up left over food that is in your fridge – helping you save money and reduce food waste – making this recipe a must have in the week night recipe collection. Use this formula to help you adapt this recipe for what you have lying around in your fridge.
Fried rice has existed since the 600 AD and the Chinese has spread the love across the globe and now almost everywhere in the world has their own version. This recipe below is one that I grew up eating – what is yours?
Next week I will show you another popular fried rice – so stay tuned for part 2!
- 3 cups left over rice
- 1 cup Chinese sausage AKA lap cheung
- 1 cup cooked green peas
- 2 eggs lightly beaten
- 1 green onion
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp oil
- 2 tbsp dried shrimps (optional)
- In a wok or pan heat 1/2 tbsp of oil and add the lightly beaten egg. Scramble the egg until it almost fully cooked and set it aside.
- In the same wok or pan heat the remaining oil on high heat and add the sausage and dried shrimps and stir fry for a minute.
- Add the rice and using a spatula to help separate some of the rice granules as you stir fry about two minutes or until the rice is thoroughly warmed.
- Add the soy and oyster sauce and stir fry for another minute.
- Add the peas and the cooked egg and stir fry until well combined.
- Garnish with green onion and ENJOY
Chinese cooking is all about cooking at super hot temperatures for short amounts of time so have all your ingredients chopped and ready for you by the stove. Don't be like me and have things burn because I still chopping between steps.