Three Fried Rice Recipes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often cheaper.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein with fewer calories, while egg substitutes can be more economical.

Cook jasmine rice one day ahead or use leftover rice from takeout.

For soy sauce fried rice, preheat the wok until slightly smoking.

Add 2 tbsp of pork lard to the wok and swirl to melt.

Add 400g of cooked rice and stir thoroughly until a toasty aroma is present.

Drizzle 2 tbsp of soy sauce from the edge of the wok to caramelize it.

Optionally, garnish with diced scallion before serving.

For chicken fried rice, butterfly a piece of chicken breast into two halves.

Season chicken with 1/2 tsp salt, 1/2 tsp paprika, 1/3 tsp sugar, garlic powder, 1/2 tbsp soy sauce, 1/2 tbsp Chinese cooking wine, and white pepper to taste. Mix and set aside for 15 minutes.

Combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1.5 tsp dark soy sauce, and sesame oil in a bowl and mix.

Heat the wok until smoking, add 1 tbsp vegetable oil, and swirl to coat.

Place the marinated chicken in the wok and cook until golden brown on both sides. Remove and let cool before dicing.

Clean the wok and heat again, adding 1.5 tbsp oil.

Pour in 2 beaten eggs and stir quickly to create chunks. Remove eggs from the wok.

Add 1 tbsp oil, 1 tbsp garlic, 1 tsp ginger, and 5 oz vegetable mix to the wok and stir for a couple of minutes.

Turn heat to high, add 500g of cooked rice, and stir for 1-2 minutes.

Drizzle in the sauce mixture and mix for a few minutes.

Add the diced chicken and eggs back to the wok, toss for a minute, and serve with 1/4 cup diced green onion and toasted sesame seeds.

For Yang Zhou Chao Fan, soak sea cucumbers for 48 hours, changing water halfway, then simmer for 1-3 hours.

Dice the rehydrated sea cucumbers finely.

Dice 40g of shrimp and set aside.

Soak dried shiitake mushrooms and dried scallops for 2 hours, then squeeze and dice.

Blend dried scallops in a small blender until fluffy.

Steam 40g chicken breast and 40g Jin Hua Ham with Chinese cooking wine for 20 minutes.

Dice the steamed chicken and ham finely.

Whisk 2 eggs until no visible egg white remains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens