Tag Archives: fried rice recipe

A New Take on a Takeout Classic – Chinese Fried Rice

Everyone always has their favorite dish when it comes to getting Chinese food. While some people will always defer to things like egg rolls, beef and broccoli, wonton soup, General Tso’s chicken or Mushu pork, there always seems to be one thing that is consistent with all Chinese food takeout orders – fried rice. The great thing about fried rice is that it goes so well with any of the entrées you might choose for takeout but it can also be an entrée all of its own. There are different varieties available from whatever place you normally get your Chinese food from but fried rice is easy enough where you can make something like this right at home to go with your favorite Asian meal or just to have as the centerpiece of your dinner. I have tried a few different fried rice recipes over the years and recently came across this one at that promise to have the taste and flavor just like you get from your favorite takeout place.

Chinese Fried Rice

3cup finely chopped onion

2 1tablespoons oil

1 egg, lightly beaten (or more eggs if you like)

3 drops soy sauce

3 drops sesame oil

8 ounces cooked lean boneless pork or 8 ounces chicken, chopped

1cup finely chopped carrot (very small)

1cup frozen peas, thawed

4 cups cold cooked rice, grains separated (preferably medium grain)

4 green onions, chopped

2 cups bean sprouts (optional)

2 tablespoons soy sauce(add more if you like)

Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat; add the chopped onions and stir-fry until the onions turn a nice brown color, about 8-10 minutes; remove the onions from the skillet.

Allow the skillet to cool slightly.

In a small bowl, mix the egg with 3 drops of soy sauce and 3 drops of sesame oil; set the bowl aside.

Add 1/2 tablespoon of the oil to the skillet, swirling to coat the surface; add the egg mixture. Working quickly, swirl the egg until the egg sets against the skillet. When the egg puffs, flip the egg and cook the other side briefly. Remove the egg from the skillet and chop the egg into small pieces. Set the egg aside.

Heat 1 tablespoon of the oil in the skillet. Add the selected meat to the skillet, along with the carrots, peas, and cooked onion. Stir-fry the ingredients for about 2 to 3 minutes.

Add the cooked rice, green onions, and bean sprouts (if using), tossing the ingredients to mix everything well and stir-fry for about 3 minutes.

Add 2 tablespoons of the soy sauce and the chopped egg to the rice mixture and fold them into the rice. Stir-fry everything together for 1 minute more and serve.

As is always the case with fried rice, you can use any type of protein you like with the dish – beef, pork, chicken, shrimp, tofu – or no meat at all and keep everything vegetarian. I did find that this recipe does seem to taste a lot like takeout rice. I am not sure if it is the amount of soy used or just the method, but the taste was really close for me. I served this with the chicken teriyaki I made and it complemented the meal perfectly, but as I said this fried dish could stand on its own as a meal if you want something easy one night and have some leftover protein and vegetables to deal with. I even threw in some leftover asparagus tips into the mix to top ours off.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!




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A Simple Side Dish for Any Time – Homemade Fried Rice

Most people love getting takeout Chinese food for dinner once in a while. I know we do it about once a month and there are always standard favorites that we like to get with the meal. Egg rolls are always a given and Michelle and Sean love to get wonton soup, but one thing the whole family loves is the fried rice you can get. While I like all of the fried rice I am always partial to pork fried rice myself. There is something about the taste of the rice with the bits of pork that is just perfect for a Chinese food meal. I have made fried rice before at home and while it never quite comes out just like takeout, it gets pretty close. Of course I don’t have a commercial kitchen, stove and overhead vents to do everything they can do, so I have to make do with what I have. When we had some leftover pork from dinner the other night I decided to use a piece and try this fried rice recipe from Sam Sifton at New York Times Cooking. Of course, this recipe doesn’t have any pork in it originally, but it also doesn’t have some of the other vegetables I added to it to make it a well-rounded dish of vegetables and rice.

Homemade Fried Rice

3 tablespoons neutral oil, like canola or grapeseed

1 medium onion, peeled and roughly chopped

1 red bell pepper, stemmed, cored and roughly chopped

2 carrots, peeled and finely minced

1 tablespoon minced garlic, or to taste

1 cup peas (defrost if frozen)

1 tablespoon minced ginger, or to taste

3 to 4 cups cooked white rice, cooled

2 eggs, lightly beaten

¼ cup Shaoxing wine, or water

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

½ cup minced cilantro or scallions

Put 1 tablespoon of the oil in a wok or a large skillet, and turn the heat to high. When the oil begins to shimmer, add the onion, pepper and carrots and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove the vegetables to a bowl.

Drain the peas if necessary and add them to skillet; cook, shaking the pan, for about a minute, or until the peas are hot. Remove them to the bowl with the other vegetables.

Put the remaining oil in the skillet, followed by  the garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up any clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble the eggs, then stir them into the rice.

Return the vegetables to the skillet and stir everything together to integrate it all well. Add the wine or water and cook, stirring, for approximately 1 minute. Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off the heat, stir in the cilantro or scallions and serve.

I added some pork into the dish after the vegetables were done and before the rice, cooked to heat it through for 2 or 3 minutes since it was already cooked, and then removed it from the pan and continued the steps. You could just as easily do the same with chicken, beef, shrimp or anything else that you like. I added in some leftover veggies as well like corn and broccoli because it helped to make the side dish one that was then filled with vegetables and rice, meaning I just needed a protein to make the meal. I loved all of the great flavors from the dish with the eggs mixed in and the sesame oil seems to add the perfect touch right at the end to the rice. This is a great way to make use of all of those leftovers you may have in the fridge and just aren’t sure what to do with them. I served this with some steak for a complete meal but really, if you add enough chicken, pork, shrimp or other protein to the rice it can be a one dish dinner all on its own.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!



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Open Sesame (Chicken)

Tonight’s dinner is a take on one of my favorite take out dinners, Sesame Chicken. It’s one of my favorite from Chinese takeout and I have tried to duplicate it, but this recipe seems to do it the best. This recipe calls for deep-frying the chicken, but I put it in the oven instead and cook it to try it make it a little healthier. it comes out with just as good results as deep-frying, if you ask me.

Sesame Chicken

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat – cubed 

1 cup chicken broth

1 cup white sugar

2 tablespoons distilled white vinegar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water

1 quart oil for frying

2 tablespoons toasted sesame seeds

 Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish.

If you want to bake the chicken instead of frying, follow all the steps of the recipe except when it comes time to put them in the oil, put them in a baking pan with all the marinade (which made for a nice breading), drizzle 1/4 cup of oil over top, and bake at 375 for 45 minutes.Turn the chicken half way through baking so it crisps up all over.

I am serving this with fried rice, which I have made before and blogged about here. If you would like my method for making fried rice, you can check it out right here. I am also serving steamed broccoli with the meal, since it seems to go well and does come with a lot of Chinese take out meals.

That’s all there is to this meal. The cooking time is a little longer if you want to bake instead of fry, but I didn’t want all the fat from the oil in this meal so it was a good way to go for us. Tomorrow is Friday, so it will be a fish meal tomorrow night. I’ll have to see what looks good at the market in the morning, but I already have a really good idea of what I want to cook. There was a great recipe in the New York Times yesterday for Calamari with Herbs and Polenta, so I think that is what I am going to cook. You’ll have to check back tomorrow to see if that’s what I got. I am also going to show next week’s meal plan if you want to see what I’ll be making next week. If you want to use your own meal plan, you can click family_meal_planner to follow the sheet I use each week. Until then, have a great evening and enjoy your meal!

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Posted by on March 1, 2012 in Cooking, Dinner, Poultry, Rice


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Pork, Peppers and Pineapple- Positively Pleasant

It’s day three of the Sean dinner choice week, and so far so good. Sean liked the soup last night, which was very tasty and flavorful. I really think the homemade broth made a difference in this one, so if you can make it yourself, you should. One thing I did notice this morning when I was packing the leftovers for Michelle’s lunch today is that the polenta really set once it was chilled, so if you want to re-heat the leftovers, you may want to add some extra stock or water to it before you heat it up. Anyway, the next to days are 2 more stir fry meals that Sean wanted to try. The first one is Pork, Peppers and Pineapple and we are having fried rice with this one. Actually, I am going to make enough fried rice so we can have it again tomorrow night when we make the next stir fry, saving me some work tomorrow (sometimes it pays to think ahead). Tonight is another good night to make the fried rice since we are using pork in the main dish. We can take some of that pork and re-purpose it into the fried rice as well. Both recipes are very simple and not at all time-consuming. You could easily have both dishes done in 20 minutes if you make the white rice ahead of time or are using extra rice leftover from another night (One good thing about getting Chinese takeout is you often have a little container of white rice leftover. Just add a little warm water to it to loosen it up and it’s good to go for your fried rice recipe).

Pork with Peppers and Pineapple

1 1/3 pounds lean pork (I am using pork loin that could be used for a roast. You could use tenderloin here too)

2 tablespoons soy sauce

2 tablespoons cornstarch

1 tablespoon sugar

1/2 cup pineapple juice (you can use the juice drained from the pineapple chunks, or pineapple juice on its own)

3-4 tablespoons vegetable oil

1 cup chopped peppers (mix up the colors if you like, I am)

1/2 cup thinly sliced carrots

1 cup pineapple chunks

Slice the pork thinly (it’s easier to do if the meat is a little frozen). Combine the soy sauce and 1 tablespoon cornstarch in a bowl. Add the pork to this mixture, stir, and set aside. In a separate bowl, mix the remaining cornstarch with the sugar and 1/2 cup of pineapple juice. Set aside.

heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the pork to the skillet and stir fry for 4 to 7 minutes, or until the pork is white all the way through. Remove 1/3 of the pork from the skillet and set aside (we’re going to use this for the fried rice). Add the pineapple juice mixture to the remaining meat and blend thoroughly. Remove the pork from the skillet and set aside.

If necessary, add up to 2 tablespoons of additional oil to the skillet. Stir fry the peppers, carrots and pineapple chunks for about 3 minutes, until crisp-tender. Add the pork back into the skillet and blend thoroughly for 1 minute. Serve.

If you wanted to use this as a meat-free dish, you can easily adapt it by eliminating the pork and increasing the amounts of peppers, carrots and pineapple, and maybe throwing in some extra vegetables as well. Either way, I think it will go nicely with the fried rice.

Here’s the thing about fried rice. I’ve tried a bunch of recipes, and most of them seem to use either way too much soy sauce, or not enough soy sauce. It’s kind of a personal thing as to which you prefer. This recipe seems to use just the right amount, but I still use low-sodium soy sauce and I think you could probably cut it down a little if you think it’s too much. Also, if you are making this meat-free, simply eliminate the pork from the recipe.

Simple Fried Rice

2 cups white rice, cooked and chilled

3 tablespoons vegetable oil

2 eggs, beaten

2 cloves garlic, chopped

2 inches fresh ginger, minced or grated

1/3 pound cooked pork, diced

1/2 cup shredded carrots

4 scallions, thinly sliced

1/2 cup frozen peas

1/3 cup soy sauce

Heat a large non-stick skillet over high heat. Add 1 tablespoon oil to the pan and swirl. Add the eggs to the hot oil and break into small pieces as it scrambles. When the eggs are scrambled, remove the eggs from the pan and set aside. Wipe the skillet clean, return the skillet to the stove over medium-high heat and add the remainder of the oil. Add the garlic and ginger to the skillet and stir until fragrant, about 30 seconds. Add the pork to the pan and heat through, about 2 minutes. Add the carrots and scallion and quick stir-fry, about 2 minutes. Add the rice to the skillet and combine with the pork and vegetables, mixing thoroughly. Fry the rice for about 2 to 3 minutes. Add the peas to the rice mixture and stir fry 1 minute. Add the soy sauce and stir into the rice for 1 minute. Add the eggs back to the skillet with the rice and mix in thoroughly and heat through, about 1 minute, then serve.

AS is true with just about all stir fries, you can add or subtract whatever you like to either the pork recipe or the fried rice recipe. Using shrimp instead of the pork in the fried rice will make that a meal on its own. if you like. You could easily do the same with chicken or beef, or just use all vegetables, the choice is yours.

Tomorrow’s recipe is another Sean pick, and it is our seafood meal for the week. We’ll be making Shrimp in Hoisin Sauce, and we’ll be having leftover fried rice with it as well. I am hoping we can start picking out meals for next week’s meal plan tonight as well, so I may have that ready to add to the blog tomorrow as well. If you want to start your own meal plan, you can always follow along on the planner I use here:family_meal_planner. As always, any questions, comments, additions or recipes are always welcome and appreciated. You can leave a comment here or send me an email at Hopefully you all have a pleasant and wonderful day and enjoy whatever your meal is tonight!


Posted by on February 8, 2012 in Cooking, Dinner, Pork, Rice, Vegetables


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