It is recommended to use day-old rice so that the drier rice can soak up the flavors.
| Level: | Easy |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- Canola oil
- 3 eggs
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bunch chopped scallions, green and white separated
- 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
- 8 cups cooked, day-old long grain rice
- 3 tablespoons thin soy sauce
- 1/2 teaspoon white pepper
- Salt to taste
Instructions
- In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2049 |
| Total Fat | 76 g |
| Saturated Fat | 8 g |
| Carbohydrates | 301 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 33 g |
| Cholesterol | 125 mg |
| Sodium | 1208 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2049 |
| Total Fat | 76 g |
| Saturated Fat | 8 g |
| Carbohydrates | 301 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 33 g |
| Cholesterol | 125 mg |
| Sodium | 1208 mg |
Reviews
this recipe was great. We enjoyed making it we enjoyed eating it even more. Thanks.
I added more garlic and ginger and onion
FINALLY! I have been looking for authentic Chinese recipes for fried rice, being particularly interested in the exact spices favored in the several Chinese cuisines (there is more than a single Chinese “brand” of cuisine). Until I read this recipe, everyone else was saying that BUTTER is a must. No! Butter is NOT Chinese, gives a distinctly WESTERN flavor to “authentic” (putting that in quotes is intended as irony) Chinese food. Butter is heavy-handed when it comes to the subtleties of Asian cuisine (who use neutral-flavored lipids like soy oil (canola works as well, for those not having the good fortune to shop in stores that actually sell soy oil). In Asia, WHAT you are cooking determines the flavor, not what you cook it IN.
What I was “missing” in my recipe searches was ginger…which I actually have in my kitchen. I love cooking authentic Asian cuisine, and ginger gives a uniquely sharp accent to foods. You have to be “gentle” with it, though: It’s an accent, not a main flavor, so you have to be careful with it, as ginger is quite strong.
I also [always] have white pepper in my pantry. It has a sharp bite, too, but is very differently-nuanced from the black pepper favored in the West.
Interesting thing: Both ginger and white pepper are ingredients necessary to cook genuine Kentucky-Fried Chicken, ingredients westerners generally don’t use in their foods.
Simple and very flavorful recipe. Easy to make and quick to actually cook. Give yourself some prep time though.
Godly
I was on shore leave in Singapore when I purchased fried rice from a food truck. This recipe takes me back to that time. There were some Green Peas in the Malaysian rice I loved so much. I added a little Sesame Oil to mine also. Great recipe. Nothing else I’ve tried comes close.
great recipe
Wonderful basic fried rice recipe. Always the option of adding the extra something you enjoy in fried rice.
This is exactly how I make fried rice at home. So you know I love it.
So easy. So good!