Information technology takes more than than soy sauce to make a proper Chinese Fried Rice, just like what y’all go at Chinese restaurants. I learnt how to make proper Chinese Fried Rice from Commonwealth of australia’south virtually well known Chinese chef, Kylie Kwong!
The get-go thing some might notice is that there’sbacon
in this Fried Rice. “That’s non accurate!”, you may be thinking.
And that’s truthful. Authentic Chinese restaurants make Fried Rice with Chinese Sausage. I’m betting that the vast majority of readers have never bought or cooked Chinese Sausage before.
But you know what?Kylie Kwong says bacon is ok. In fact, it’due south the alternative in her recipe to Chinese Sausage. And as someone who has bought, cooked and eaten Chinese Sausage, I tin assure you that bacon brings a very like salty / oily / compact pop to fried rice.
And as someone who has eaten a lot of fried rice in her time, here in Sydney, in Red china, Hong Kong, the United states and London, I tin also tell you lot that I’ve seen a off-white share of fried rice made with bacon and even with ham!
And so this recipe I have for you today is not and so much near exactly what should exist in the Fried Rice. Because even in China, and certainly in Chinese restaurants around the world, it’s articulate that there are no hard and fast rules virtually what should exist in a fried rice.
However! And there is a big “yet”. While I give much concession to the additions, the matter youscannot skimp on is the
sauce!
The sauce has to be right – and it isn’t just soy sauce and craven broth!
So here are my
x
8 commandments for making a bully (proper!) Fried Rice. (I really wanted to say 10, but I tin can only think of 8 primal ones.)
-
No chicken broth / stock.
This adds moisture to the rice which goes against the very core of what the texture of fried rice should be. Unless y’all’re trying to make Stewed Rice, not Fried Rice … 🤔 -
Day old rice is best. Fried rice is not meant to be sticky and the merely fashion to achieve that is with cooked rice that’s been refrigerated overnight. If you don’t have day old rice, you tin cook rice, spread it on a tray and so refrigerate to speed up the process (near 1 1/2 hours). Or keep numberless of cooked rice in the freezer – that’s what I do!
-
Chinese cooking wine is key.
It’s the hush-hush ingredient that makes this into a fried rice that really does taste like what y’all get in restaurants. -
High oestrus. Go that wok or skillet stinking hot and melt it hard and fast!
-
Get everything prepared. Once you get-go cooking, information technology comes together fast. So take everything lined up and fix to throw into the wok!
-
Keep information technology moving!Stir fry, stir fry, stir fry! Don’t let your ingredients sit even so for a second!
-
Don’t overcrowd.Even in a big home wok, 4 cups of rice is the max. Unless, as with #one, yous are trying to brand Stewed Rice.
-
Char flavour is authentic. Next time you go takeout, observe how the fried rice has a singled-out mild char flavour. That’south the existent deal! So don’t stress if you lot get burnt bits!
This recipe that I’yard sharing with you today is how I arrive as a usual midweek meal, hence why it has bacon in it rather than Chinese sausage. I swap out the prawns for whatever other proteins I take on mitt, or exit information technology out. I’ve as well been known to increase the veggies in this – and for a super speedy version, to even use frozen diced veggies. If you substantially increase the veggies, reduce the quantity of rice, otherwise there won’t be enough sauce.
Actually, other than the rice, the cooking technique and the sauce, feel gratuitous to substitute the other ingredients for whatever you want. That’south the dazzler of fried rice – it’southward then flexible!
– Nagi x
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Servings
three
– 5
Tap or hover to scale
This is a simple, traditional Chinese Fried Rice recipe by Kylie Kwong, Commonwealth of australia’s most well known Chinese Chef. The primal to an accurate tasting fried rice like you get at proper Chinese restaurants is the Sauce, using mean solar day former or cold fresh cooked rice and ensuring you lot don’t overcrowd the wok, causing the rice to stew instead of stir fry! Feel gratuitous to add more vegetables (not likewise much otherwise the sauce volition thin out) or substitute the prawns with other proteins.
-
three
tbsp
peanut oil
(or vegetable), separated -
2
eggs
, lightly beaten -
3/4
cup
bacon
, excess fat trimmed, chopped (or 1/2 loving cup Chinese Sausage) (Note one) -
2
garlic cloves
, minced -
3
tsp
ginger
, minced or very finely chopped -
one/two
onion
, finely chopped (near iii/four loving cup) (brown, white or xanthous) -
1
tbsp
Chinese cooking wine or dry out sherry
(or sake, Japanese cooking wine) (Notation 2) -
1/2
tsp
sugar -
5 oz/150g
small shrimp/prawns
, cooked and peeled (Note 3) -
iii
cups
cooked long grain white rice
, refrigerated overnight (Note 4) -
iii
scallions
, thinly sliced
Sauce
-
1
tbsp
Oyster Sauce -
one 1/2
tbsp
soy sauce
(all purpose or light) (Note 3) -
1/2
tsp
sesame oil
(roasted – i.e. dark colour)
-
Mix together Sauce ingredients, gear up aside.
-
Rut ane tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add together eggs and melt until scrambled, then remove onto plate.
-
Increment heat to loftier and add bacon. Cook until aureate, and then remove onto plate with egg – about 2 minutes.
-
Drain off backlog salary fat.
-
Add remaining 2 tbsp oil, garlic and ginger. (Note five) Return wok to stove on loftier estrus. Stir fry as information technology comes upward to heat, don’t permit it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
-
Add Chinese wine and carbohydrate and let it simmer rapidly, stirring, for twenty seconds, until mostly evaporated.
-
Add prawns/shrimp and stir fry for 1 infinitesimal to heat through (if pre-cooked, cook longer to cook if raw).
-
Add rice, Sauce, eggs, salary and all merely 2 tbsp of shallots/scallions. Stir fry for two minutes until rice is hot – effectually 2 minutes.
-
Transfer to serving plate, sprinkle with remaining scallions and serve.
1. The original recipe uses Chinese Sausage, but Kylie recommends salary as a substitute and that’south what I normally use, though Chinese Sausage is available in vacuum sealed packets in Asian section of large supermarkets. The season it adds to the fried rice is very similar.
2. The Chinese cooking wine is central to this recipe. You can substitute with dry sherry for Japanese cooking sake. If y’all can’t swallow alcohol, as a final resort, substitute with craven broth/chicken stock.
3. Ordinarily whenever I melt shrimp/prawns, I use fresh raw ones I skin myself. This is one of the rare occasions when I buy already cooked and peeled prawns – considering the best ones to use are small prawns and they are a PAIN to peel myself! Cooked prawns, at least in Australia, from good fish mongers are really great quality because they are oftentimes cooked on the fishing gunkhole the infinitesimal they are caught. Now THAT’s fresh cooking!
4. Please ensure you apply day old or at least refrigerator cold freshly cooked rice – this is key! If making this with freshly cooked rice, spread it out on a baking tray then refrigerate until cold.
Long grain rice is the authentic rice to employ for fried rice. Medium grain will be ok merely will be a bit stickier. Brusque grain rice, risotto, basmati or jasmine rice are not suitable. Brown rice will exist ok but will have a nutty flavour from the rice.
3 cups may not audio like a lot of rice only one time y’all stir fry it, it fluffs up and makes lots more than you await!
5. You lot can utilize light soy sauce or all purpose soy sauce. Dark soy sauce is not suitable for this recipe.
6. This Chinese Fried Rice recipe is based on this recipe by Kylie Kwong, Australia’south about well known Chinese Chef. Here are the amendments I fabricated:
i) Scaled the recipe down – her idea of a “large wok” is much larger than mine (about 30cm/one foot diameter);
two) Her original recipe uses Chinese Sausage and she recommends bacon as a substitute and that’due south what I usually use, though Chinese Sausage is available in vacuum sealed packets in Asian section of big supermarkets.
ii) I added prawns.
7. This makes enough for 3 as a primary or 5 as a side as part of a multi-course meal.
8. Nutrition per serving, bold 3 servings as a main. Assuming five servings equally a side: 313 calories.
Serving:
165
yard
Calories:
522
cal
(26%)
Carbohydrates:
42.5
m
(14%)
Protein:
19.2
thou
(38%)
Fatty:
30.i
g
(46%)
Saturated Fat:
7.5
thou
(47%)
Cholesterol:
142
mg
(47%)
Sodium:
1227
mg
(53%)
Potassium:
356
mg
(x%)
Cobweb:
ane.5
one thousand
(6%)
Sugar:
ii.ii
k
(two%)
Vitamin A:
300
IU
(6%)
Vitamin C:
6.6
mg
(8%)
Calcium:
50
mg
(5%)
Iron:
3.4
mg
(19%)
Lucky 8: Eight more Chinese takeout favourites
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