Dejah's Fried Rice
photo by Sackville
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 4 cups cooled cooked rice
- 4 tablespoons vegetable oil
- 1⁄4 cup diced onions or 1/4 cup green onion
- 1⁄2 cooked diced chicken or 1/2 any other cooked left over meat
- 2 eggs (beaten with a pinch of salt)
- 1 teaspoon salt
- 1 teaspoon msg (optional)
- soya sauce, to taste and colour
directions
- Fry the egg, like a pancake.
- When cooled, dice; set aside.
- Heat up the wok with the vegetable oil.
- When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
- Carefully add the onions and diced meat.
- Stir-fry for a minute.
- If using green onions, leave them out in this step.
- Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
- Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour.
- Not too much soya as it is salty, and you don't want it black!
- Toss in cut up pre-cooked egg.
- Top with green onions.
- Options: Add mushrooms, peas, blanched diced carrots in step #2.
- For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
- Then proceed to step #3.
- Add 2 tbsp curry powder in step #2 to spice it up!
- If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
- The amount of veg and meat given is just a guideline.
- Adjust according to your taste.
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Reviews
-
I use this recipe everytime I make chinese food and it works great! I use the raw egg and frozen peas and have even used frozen snow peas. I found this out the hard way, make sure the cooked rice is COMPLETELY cooled off before frying, ( not being completely cooled resulted in sticky rice) the best way i found to cool it off fast is to spread it on a big cookie sheet or other shallow pan so that it is a thin layer. If I have room I stick it in the fridge and let it chill.
RECIPE SUBMITTED BY
Born in China...immigrated to Canada. Grew up in a typical small prairie town. Worked in family's restaurant swearing never to work in foods after I "grew up"...Ate my oath as I took over the family restaurant 22 years after it opened in the city! Just retired from the biz but not from food!