Tuesday, December 15, 2009

Chinese Fried Rice

Chinese fried rice,while the exact origins of fried rice are lost to history,it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD),in the city of Yangzhou in eastern Jiangsu province.Yangchow (Yangzhou) Fried Rice is still the standard by which all other Chinese fried rice dishes are judged: morsels of fluffy rice tossed with roast pork, prawns, scallions and peas. In American-Chinese restaurants you’ll sometimes find it called "special fried rice".Fried rice is a staple food of many cuisines and cultures,prized for its versatility and economy.Although fried rice has Chinese roots,American,Cuban,Indonesian and Hawaiian versions are popular today.Fried rice is a great way to use up leftover rice,vegetables,meats,and even fruits.This is our favorite quick and tasty meal and makes an awesome pair with Spicy Manchurian.
Oil - 3tbsp
Onion chopped - 1(Red Onions cut lengthwise)
Beans chopped - 1/2 cup
Carrot chopped - 1/2 cup
Capsicum chopped - 1/2 cup
Spring Onion finely chopped- 2
Eggs - 2
Peas -1/2 cup
Soy sauce - 2 tbsp(add more if you like)
Rice - 2 cups
Bean sprouts - 1 cup
Green chilies - 2
Black Pepper as per taste
Salt as per taste
1)Soak rice for 15 mins and drain.Cook them with salt.Take care not to overcook the rice.Each grain of rice should be seperate.
2)Heat a wok or frying pan and add 1 1/2 tablespoons of oil. When the oil is hot, add the eggs,and salt(Take care to add salt just enough for the scrambled egg).Cook,stirring,until they are lightly scrambled but not too dry. Remove the eggs and clean out the wok.
3)Heat the remaining oil in the wok and add the green chilies,chopped onions and stir-fry until onions turn a nice browen colour,about 5-7 minutes.Then mix the vegetables(Beans,Carrot,Capsicum.Peas,Spring
onions) and stir fry for 4-5 minutes.
4)Add rice and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

5)Add 2 tbsp of Soy sauce,pepper,scrambled egg and stir fry for one more minute till the rice and all the other ingredients blend well.
1)The authentic recipe uses Sesame oil.
2)Take care that vegetables are not overdone,they should be crisp.
3)Take care not to add to much salt because soy sauce already has salt.
4)Even two days old rice is perfectly fine this recipe.
5)Mushroom,cabbage,leak,bOk choy,celery,broccoli,celery,tofu(For stir-frying or deep-frying, use firm or extra-firm tofu. Firm tofu will keep its shape and not fall apart in the wok.Drain the tofu before
using, as this allows it to absorb the other flavors in the dish) also go great with Chinese Fried Rice.


  1. Looks yummy dear..My fav in Chinese foods.

  2. wow......perfecto dear.lovely click.

  3. Immmm ... Yummy....wanna taste this...My daughter likes this a lot...:-)

  4. delectable...A family fav, though I make the Indian version mostly...:-)