Easy Chinese Fried Rice (炒飯)

If you’re looking for a quick and satisfying meal that is also extremely easy to make, Chinese fried rice is the answer. All you need are some Asian pantry staples and leftover rice from the night (or two) before, and you can whip up a delicious dish that packs a punch, all in the comfort of your own kitchen.

If you’ve ever watched Uncle Roger on YouTube, you know he’s all about the proper way to make fried rice. While he’s right about most things, I do not agree that good fried rice can’t be made with frozen vegetables and a nonstick pan. The use of those items can still make your fried rice work! It may lack a bit of “wok hei,” but that is totally acceptable (for me at least).

Ingredients Needed:

• Day (or 2 days) old cooked rice: The key to great fried rice is cooked rice that has been dried out through refrigeration. Fresh rice contains too much moisture, which causes soggy fried rice, whereas cold day-old rice will create the perfect texture, as each rice grain remains separate while absorbing all the aroma and flavors from seasoning. Uncle Roger is right about this!
• Eggs: Adding eggs create texture. Not to mention, who doesn’t want a vibrant yellow-colored dish presented to them? Either scramble the eggs separately, subsequently incorporating them altogether with the other ingredients while stir-frying, or stir them in a well and folding the rice in so the eggs cling onto each grain of rice! I prefer the latter!
• Protein of choice: I usually go with Chinese sausages or spam, but fried rice works wonderfully with diced chicken or shrimp as well. Alternatively, you can use pork, beef or make a vegetarian version by adding a variety of greens and root vegetables!
• Garlic, onions and scallions: Finely minced, diced and chopped for flavor, aroma and crunch.
• Fish sauce, soy sauce, sesame oil and white pepper: The combination of these seasonings help create that deep umami flavor and a touch of spice!
• Frozen peas and/or carrots: Adds color contrast and fiber into a fairly carby dish!

Instructions:

Step 1: Prep the Rice

If you do not have any leftover rice, cook them in a rice cooker the night before. Allow the rice to cool down, then refrigerate for use in fried rice the next day.

Step 2: Render Fat from Chinese Sausages

Heat up sliced or diced Chinese sausages (lop cheong) in your cooking vessel, on medium-low to low heat, to render fat out of the sausages. Savory and aromatic flavors from the rendered fat will infuse into the fried rice. So umami! Keep a watchful eye on the sausages because they burn easily! Remove, then set aside.

Step 3: Stir-Fry the Vegetables

Using the pan/wok with the rendered fat from Chinese sausages, stir-fry your vegetables, adding a tablespoon of oil if your cooking vessel appears dry.

Step 4: Add the Rice

Add the rice, breaking up any clumps with your spatula and stir-fry it over medium-high heat for 1-2 minutes.

Step 5: Fold Rice into Eggs

Create a well in the center of the rice, then spread another tablespoon of oil into the well. Crack in two eggs, then immediately stir to break up the yolks. Now fold in the rice until the eggs cling onto each grain!

Step 6: Season Rice

Add fish sauce, soy sauce, sesame oil, sugar, salt (to taste) and pinch of white pepper. Continue stir-frying the rice until the grains are evenly coated. Keep in mind: a little goes a long way! Do not drench the rice with too much sauce!

Step 7: Add Protein

Add the Chinese sausages back into your cooking vessel and give everything a good mix, ensuring all ingredients are heated through and well-incorporated.

Step 8: Final Touch

Finish it off with a generous sprinkling of green parts of a scallion and your dish is ready to serve! Enjoy!

Tips for Success

• Use cold day-old rice: Fresh rice will make your fried rice soggy. Uncle Roger emphasizes this and I can’t agree more!
• Use a wok if you can and cook on medium-high or high heat, when appropriate, for the optimal “wok hei” (smokey) flavor. While Uncle Roger may not approve of this, alternatively, I think you can use a large carbon steel or nonstick pan to prevent sticking and overcrowding.
• Stick to the basics like rice, eggs, vegetables, and a bit of protein. Frozen peas and carrots are completely fine, but I wouldn’t opt for any other frozen vegetables (ie: frozen spinach or broccoli).
• Keep the flavors classic with soy sauce, sesame oil, and a dash of white pepper for that signature taste.

Comment / Tag me!

Tried my dad’s recipe? Leave me a comment below and tag your pictures with @rackoflam and hashtag #rackoflam on social media! Also follow my YouTube channel for instructional recipe videos!