Fried rice has been on the menu a LOT lately at our house. I have always loved Fried Rice and have cooked it many times in the past. But, I finally got all the necessary ingredients to make this the PERFECT homemade dish. Now, a lot of the ingredients I got from a local Asian market so you will have to make a special trip. BUT, it is definitely worth it for the flavor you will get. It has much more of a deep, authentic flavor to it than many recipes I have seen out there using mainly just soy sauce.
More than anything I think I love how versatile this dish can be. I normally make it just as a side dish to go along with my Sweet and Sour Chicken (Watch out for this recipe soon!) but it can very easily be made into the main dish by adding another protein like chicken or tofu. That being said I just put a few different kinds of veggies and always egg when making it as a side. When I made this I just had peas but try putting in other ingredients like onion, carrot, water chestnuts, bamboo shoots, bean sprouts, broccoli… you name it! On to the ingredients:
1/8 Cup Low sodium Soy Sauce
1 Tbls Black Mushroom Soy Sauce
1 Tbls Oyster Sauce
2 tsp Michiu Wine (or a dry white wine is fine)
2 tsp Sweet Soy Sauce
1 tsp Worcestershire Sauce
1 tsp Garlic Powder
5 cracks of black pepper
I know, this sauce recipe seems very small. It is. This is for a 2 serving portion and I didn’t even use all of it. Just mix all these ingredients together and set aside.
2 ea Eggs, scrambled
3 Tbls Unsalted Butter
1/4 Cup Frozen Peas
First cook the rice, I cooked 1/2 cup of rice in 1 cup of water. Let rice completely cool down. I make it a few hours a head of time, you can also use left over rice as well. You want to make sure you have all your ingredients ready because this combines extremely fast. Scramble the eggs adding a pinch of salt and pepper. Have pre-made sauce ready, the peas and the rice ready to go. Get out wok or large skillet on medium to medium high heat. When skillet is heated add 1 Tbls of the butter, when melted add eggs and scramble until loose. They should not look cooked all the way through.
Add all of the rice and flatten it out so there are no clumps. Let the rice sit in the pan and sizzle for a few minutes. Add the remaining butter.
Toss the rice in the butter to coat. Flatten rice out along the entire bottom on the pan and let “fry” in the butter. Let this sit for at least 2 minutes to form a nice light golden crust. (YUMMY!) Then, slowly pour in a little of the sauce at a time.
When adding the sauce slowly at a time kind of mix the rice with the sauce to see if it is to your liking. I used probably 3/4 of the sauce recipe but if you like your fried rice extra saucy use it all! When it is sauced up add in the frozen peas, these will cook up super fast. When peas and heated through, taste. It may need some extra salt so season to your taste. This is why I use low sodium soy and unsalted butter. Now, serve with your favorite dish or eat as is! If you are making it for main course and you’re adding protein make sure protein is already cooked through and add it at the same time as the peas just to heat it.
If you liked this recipe you might enjoy these others, check them out by clicking on the images:
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