Fried rice makes a wonderful side dish. I make rice very often, so each time I change the recipe to enjoy it even more! Check out this amazing fried rice.
My first attempt ever at fried rice and it was really good. I took the advice of others and used frozen pea’s and carrots, I heated the wok and used olive oil sauteed 1/2 onion then added veggies then rice, to be exact I used 1/3 c. soy sauce, and it was plenty for our taste. My husband really liked it and ate nearly half of what I made. Thanks for a great recipe, will make again.
really easy and yummy! IMPORTANT NOTE: if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so before cooking. it helps the grains of rice to stay separate (more like restaurant style) and less sticky. i also used frozen peas/carrots from a bag..worked great!
This is a great recipe! The only thing I want to add is that to get that authentic “taste” of restaurant fried rice, you should add about half a bottle of Oyster Sauce. Easily found in the asian section at the grocery store. Back off on that much if it tastes too strong, but after years of living in Japan and trying many versions of fried rice recipes, oyster sauce is the ticket!
I found this quite tasty after a few adjustments. I cooked it in beef broth instead of the water and added a little minced garlic, grated ginger, sesame oil and green onions! Just like the restaurant!! Yum
I truly liked this recipe, but I found that it is 100% necessary to prepare the rice a day ahead of time. That extra day is everything to this recipe, in my opinion.
I like the ingredients, and the finished dish is fine with some cooking method changes. Start with your rice cooked and COLD. Not necessary to cook the peas at all. Don’t scramble the eggs with the vegetables -cook them separately in a small saute pan like a crepe. Once cooled, roll the thin egg pancake up like a cigar, then cut it into shreds, chiffonade-style. I also added some chopped green onion and small, cooked shrimp. Small but important preparation changes result in a better, 4-star outcome.
I have learned that I must double or even triple this recipe because everyone who tries it…can’t get enough of it! It is better than any restaurant I’ve ever been to! The only change I have made is to boil the rice in Chicken or Beef broth, it really brings out the flavor! I only use frozen mixed veggies too. Last night I even added a can of Tiny Shrimp. Absolutely Delicious! This is an amazing recipes! Thanx Jostrander!
This rice recipe is indeed ‘restaurant’ style. The sesame oil should be made mandatory rather than being optional. It really gives the impression that you’re tasting Chinese fried rice. I will definitely do this recipe again. I may just include chopped mushrooms the next time I’ll prepare this dish.
4 cups of cooked rice.
3 tbsps of butter.
1 diced onion.
12 oz of frozen peas and carrots.
½ cup of soy sauce.
3 beaten eggs.
In a large nonstick skillet, melt the butter and sauté the onion until tender.
Mix in the peas and carrots and heat until thawed and tender.
Move the vegetables to one side of the skillet and scramble the eggs in the other side.
Once scrambled, mix the eggs and vegetables together then stir in the soy sauce.
Mix in the rice gradually until well combined.
Easy, peasy and yummy! This rice is a must try guys! The veggies go perfectly with it. I usually make this rice when I’m having chicken. It fits perfectly.