This Chinese American restaurant classic typically includes char siu (Chinese BBQ pork), mung bean sprouts and scallions, but at home you have the flexibility to use whatever protein you prefer, along with any quick-cooking vegetables.
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 dried shiitake mushrooms
- 3 tablespoons peanut oil
- 2 large eggs, lightly beaten with a pinch of kosher salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
Instructions
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 76 mg |
| Sodium | 350 mg |
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 76 mg |
| Sodium | 350 mg |
Reviews
Made it. The egg was a great idea. Shaved the carrots, added some baby broccoli.
We have made this dozens of times, it’s even better than take out (in my area). Most of the time spent on this recipe is prep, once you start cooking it comes together very quickly. Hardly ever any leftovers, so it’s nice if you can manage a double batch. We usually use chicken, but it’s good with any meats, or even none! Highly recommend.
Don’t forget nice large bean sprouts and you can also use Oyster Sauce and instead of Hoisin sauce Unagi Sushi Sauce and a good Sesame Oil . Buy your sweet pork from the Chinese also the small shrimp and last also the rice . Then bring it home and add the rest good luck . Buy a nice Wok Steel Carbon .
The oils/soy sauce/rice ratio is spot on. Various other recipes I’ve tried just don’t quite meet expectations. This one nailed it.
Raised in Hawaii….for the perfect rice everytime use this tip. If cooking in a pot or rice cooker, first always rinse your rice until water is clear. Now level out your rice then add water. The water level should come up to the first line or digit on your middle finger as you hover the tip of the finger softly touching the rice.
Wonderful recipe. I left out the meat. Used Sunflower oil rather than peanut and saved the water from rehydrating the mushrooms to add moisture to the rice. Delicious!
doesn’t say when to add the rice.
T
This is my mid-week go-to recipe; with all the delicious flavors, it even works without meat!
This was the first time I was able to make fried rice and we didn’t have to order Chinese afterwards!