I guarantee that after making this fried rice recipe, you’ll feel guilty at restaurants thinking, “Why did I order this when I know how to make it better, faster, and cheaper?”
The double dose of garlic at different cooking levels, as well as the fried onions at the end, guarantee you an explosion of flavor in your mouth 🤤
Indeed, the garlic added at the beginning will take on a milder flavor while at the end it ‘pops’, giving the fried rice a very special flavor.
In short, today I’m teaching you how to make fried rice. A good old Chinese rice, like (or even better than) at the restaurant.
The main ingredients of fried rice
Light soy sauce: Brings salt and a typical taste to the recipe, its light flavor is essential for success!
Dark soy sauce: Brings a certain depth and additional dimension to the taste. It’s very different from light soy sauce, you’ll find it in all Asian shops but sometimes in supermarkets as well. I have a complete article on the subject that explains the differences with light soy sauce.
Chili: Here, it really depends on your tolerance for spice. Personally, I particularly love bird’s eye chilies which are slightly spicy, but not to the point of completely masking the taste. Alternatively, you can add a bit of Korean gochujang and then it’s guaranteed to be killer!
Sesame oil: Even if the quantity is minimal, I guarantee that it adds a lot to the taste of the final product! But be careful not to overdose, as it risks masking the taste of the other ingredients.
Tips for fried rice
Animal fat such as duck, beef or pork fat is highly recommended. The taste will only be better and your friends will harass you for the little secret that makes it unique
I recommend using shallots but in the worst case, you can replace them with onions and it won’t be too bad, I forgive you
As usual, never forget to check that the oil is hot before adding your ingredients
If you’re not using a wok, don’t use as much oil as prescribed, just a little at the bottom otherwise it will be too oily
Don’t neglect the fried onions at the end, they really add a little extra that will surprise you! People often think it’s weird… and then they taste it
I use white sushi rice because I love it but you’re free to choose the type of rice
Fried rice is ideally made with rice cooked the day before that has had time to cool, this firms up the grains and makes them even better when cooked.
At worst, try to make it a few hours in advance and put it outside if it’s winter. At the very worst, it will still be good but remember that the difference is in the details
Asian or Chinese cuisine has never been so easy and delicious and if you like this recipe, you’ll love my Cantonese rice exactly like at the restaurant
Chinese Fried Rice
Matériel
Ingredients
SAUCE
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon of oyster sauce
- 3 minced garlic cloves
- 1 teaspoon of sugar
- 1 Pinch salt
FOR THE RICE
- 300 g of rice, ideally cooked the day before and refrigerated (but most importantly, well washed before cooking)
- 4 garlic cloves, thinly sliced
- 2 diced shallots
- 1 chili pepper, minced
- 2 green onions, thinly sliced
- 3 beaten eggs
- Vegetable oil (or beef/duck fat for the purists)
- Fried/dried onions
Procédé
- Prepare the sauce by mixing all ingredients in a bowl
- Heat the wok over medium-high heat with about 1.5cm of oil at the bottom (if you have a large pan, just use a thin layer of oil). Add the sliced garlic and stir until it starts to brown.
- Add the shallots and green onions, and stir-fry, constantly mixing for 2-3 minutes.
- Add the eggs and gently mix for 2 minutes to slightly break up the egg
- Then add the rice and mix for 3 minutes. A spoonful of MSG can be added here if you’re not afraid of intense flavor pleasure.
- Add the sauce and stir-fry for another 5 minutes
- Serve and sprinkle with dried onions
