Best 7 Fresh Chinese Fried Rice Recipes

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Planning to have a delightful dinner tonight? Why don't you try preparing a sumptuous fresh Chinese fried rice? This classic dish is a symphony of flavors, textures, and colors. Originating from China, this versatile dish has made its way into the hearts of people worldwide. With its tantalizing aroma and lip-smacking taste, this dish is sure to be a hit among your family and friends. So, get ready to embark on a culinary journey with us as we delve into the world of fresh Chinese fried rice, guiding you through the steps to create this delectable dish.

Here are our top 7 tried and tested recipes!

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY



Chinese Chicken Fried Rice Recipe by Tasty image

This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?

Provided by Evelyn Liu

Categories     Sides

Time 35m

Yield 2 servings

Number Of Ingredients 8

½ cup oil
4 eggs
1 pinch salt
½ lb boneless, skinless chicken breast, sliced
1 ¾ cups rice, cooked
5 oz mixed vegetable
¼ cup light soy sauce
1 oz spring onion

Steps:

  • Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
  • Heat up the wok until smoking hot and pour in the oil.
  • Add the chicken breast and fry until they are just cooked.
  • Add the rice and keep frying until they turn slightly brown.
  • Add the vegetables and fry everything together until they are thoroughly cooked.
  • Pour in the soy sauce and stir.
  • Add the cooked eggs back in and toss them around until they break into pieces.
  • Add in the spring onions and serve.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

FRESH CHINESE FRIED RICE



Fresh Chinese Fried Rice image

I never have day old white rice in my fridge unless we had ordered Chinese the night before. So I had to come up with something for fresh rice. This comes out nicely with out the sticky rice I have got with other recipes when using attempting to fry fresh cooked rice. You can add cooked chicken or pork and make it a one-dish meal.

Provided by -Val-

Categories     Asian

Time 30m

Yield 9 cups, 8-12 serving(s)

Number Of Ingredients 9

2 cups dry white rice
4 cups water
1/4 cup soy sauce
1 pinch ground ginger (optional)
1 tablespoon margarine or 1 tablespoon oil
3/4 medium onion, diced
16 ounces frozen peas and carrots, half a bag
1 tablespoon margarine or 1 tablespoon oil
3 eggs

Steps:

  • Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).
  • Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do.
  • Uncover and let cool for 15 minutes occasionally fluffing with a fork.
  • Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.
  • Fry up your eggs scrambled style. Gently toss into rice mixture.

Nutrition Facts : Calories 263.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 79.3, Sodium 613, Carbohydrate 45.8, Fiber 3.4, Sugar 0.7, Protein 8.5

CHINESE FRIED RICE



Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup finely chopped onion
2 1/2 tablespoons 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
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

  • Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
  • Allow wok to cool slightly.
  • Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  • Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
  • Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
  • Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  • Set out additional soy sauce on the table, if desired.

SUPER SIMPLE CHINESE FRIED RICE



Super Simple Chinese Fried Rice image

Make and share this Super Simple Chinese Fried Rice recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups day-old cooked white rice
1/4 cup chopped onion
1 large egg, scrambled and diced
1 teaspoon oil
1/2 cup bean sprouts
1/4 cup diced roast pork or 1/4 cup roast chicken
1 -2 tablespoon low sodium soy sauce
salt and pepper

Steps:

  • Sauté the onion in oil (extra yummy if you add a few drops of sesame oil) in a wok for one minute over medium-high heat.
  • Add the remaining ingredients and toss constantly until hot.

AUTHENTIC CHINESE FRIED RICE



Authentic Chinese Fried Rice image

I know...you say another fried rice recipe. No matter how many recipes you come across here at Zaar, this one is the best, I assure you. What makes it the best, you ask? That it is EXACTLY down to the peas and carrots what you get at the China Buffet. It looks like it, smells like it, and best of all, tastes like it because a little old Chinese lady gave me the recipe and actually showed me in her kitchen how to do it. I will say that the amount of soy sauce, peas, carrots, and onion is to your liking, but this is my favorite way to fix it. A note about soy sauce: there are imitation soy sauces on the market. YES, that's what I said, believe it or not. Alton Brown, my fave chef, brought it to my attention on his show, GOOD EATS, and I went directly to the fridge and I had the fake stuff. I tossed it IMMEDIATELY! The real stuff is actually brewed soy beans and the fake stuff is some kinda vegetable protein and caramel color junk. The cheap stuff is usually the real stuff. Get that, or when you add heat, the cheap stuff loses it's flavor.

Provided by Redneck Epicurean

Categories     White Rice

Time 20m

Yield 2 cups

Number Of Ingredients 7

2 cups instant rice
2 cups water
1/2 medium onion, diced
1/4 cup frozen mixed peas and carrots (doesn't have to be thawed)
1/4 cup soy sauce (sounds like a lot, but it IS 2 cups of rice!)
1 egg
4 tablespoons oil, divided

Steps:

  • In a small pot, bring the water to a boil and then stir in rice. Cover with a tight-fitting lid and set aside.
  • In a large skillet, place 2 tablespoons of oil to get hot over med-high heat. Scramble egg, stir-frying the heck outta that sucker to make sure it's good and broken up. Put it into your serving bowl for holding.
  • Put the other 2 tablespoons of oil in the skillet and fry the onion until almost transparent.
  • Add the peas and carrots, stir-frying those to thaw. Heat thoroughly.
  • By this time, the rice should be ready; pour it into the skillet and add the egg. Pour in the soy sauce as well.
  • With a quick hand, toss ingredients over med-high heat and stir quickly. "Fry" the rice until all the soy sauce is distributed and the color and strength is to your liking.
  • Dish this stuff up and serve it with your favorite other Chinese dishes or just do what I do and make a meal outta this stuff!

Nutrition Facts : Calories 680.6, Fat 30.7, SaturatedFat 4.5, Cholesterol 105.8, Sodium 2074.8, Carbohydrate 85.1, Fiber 3.1, Sugar 2, Protein 15.2

CHINESE FRIED RICE WITH SHRIMP AND PEAS



Chinese Fried Rice With Shrimp and Peas image

This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, main course, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 11

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

Steps:

  • Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
  • Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use day-old rice: Day-old rice is less sticky and will result in better fried rice.
  • Cook the rice properly: Make sure the rice is cooked through but not overcooked. Overcooked rice will be mushy and will not fry well.
  • Use a well-seasoned wok: A well-seasoned wok will help to prevent the rice from sticking and will give the fried rice a nice smoky flavor.
  • Use high heat: High heat is essential for getting a good sear on the rice and vegetables. If you don't use high heat, the rice will be soggy and the vegetables will be limp.
  • Add the ingredients in the correct order: The order in which you add the ingredients is important. First, add the aromatics (such as garlic, ginger, and onion) to the wok. Then, add the vegetables. Finally, add the rice and eggs.
  • Stir fry constantly: Stir frying the rice constantly will help to prevent it from sticking and will also help to evenly distribute the heat.
  • Season to taste: Season the fried rice with soy sauce, oyster sauce, and white pepper to taste.

Conclusion:

With a little practice, you'll be able to make Chinese fried rice that is just as good as your favorite takeout restaurant. Just remember to use day-old rice, cook the rice properly, use a well-seasoned wok, use high heat, add the ingredients in the correct order, stir fry constantly, and season to taste.

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