Best 4 Traditional Mandarin Fried Rice Recipes

In the vibrant culinary landscape of traditional Chinese cuisine, few dishes hold a place as esteemed as mandarin fried rice. This classic dish, a testament to the harmonious balance of flavors and textures, has captivated palates for centuries with its aromatic allure. As you embark on a journey to recreate this culinary masterpiece in your own kitchen, let us guide you through the secrets of selecting the finest ingredients, mastering the art of wok cooking, and achieving that perfect balance of savory, sweet, and umami flavors that define this beloved dish.

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TRADITIONAL MANDARIN FRIED RICE

Traditional Mandarin Fried Rice image

Another delicious recipe from Ming.com and here's a direct quote from the master himself, Ming Tsai. "I'm passionate about fried rice: it's the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don't belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it's stir-fried. If you must use fresh-made rice, "dry" it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes."

Provided by dojemi

Categories < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 Chinese sausage, cut into 1/8-inch dice or 4 slices cooked bacon, crumbled
1 bunch scallion, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
salt, if needed

Steps:

Heat a wok or large nonstick skillet over high heat.
Add 2 tablespoons of the oil and swirl to coat the pan.
When the oil shimmers, add the eggs, which will puff up.
Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
With the edge of the spatula, break the eggs into small pieces. Set aside.
Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
Add the soy sauce, pepper, and reserved eggs and toss.
Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
Serve immediately.
Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
NOTE: la chang is Chinese sausage.

Nutrition Facts : Calories 248, Fat 9.1, SaturatedFat 1.1, Cholesterol 79.3, Sodium 278.2, Carbohydrate 34.7, Fiber 0.5, Sugar 0.3, Protein 5.8

TRADITIONAL MANDARIN FRIED RICE

Traditional Mandarin Fried Rice image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tb Minced ginger
8 c Cooked; day-old long-grain
1 bn Scallions; chopped, green
1 Lapchang (Chinese sausage);
3 tb Thin soy sauce
Bacon)
1/2 ts Freshly-ground white pepper
Canola oil
Salt to taste
3 Eggs
2 tb Garlic minced
(can substitute with 4
And white parts separated

Steps:

It is recommended to use day old rice so that the drier rice can soak up the flavors. 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. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 01-17-1999 Recipe by: Ming Tsai

Nutrition Facts : Calories 282 calories, Fat 18.693770000017 g, Carbohydrate 4.18243000181287 g, Cholesterol 793.125 mg, Fiber 0.315250000706864 g, Protein 24.4274400011014 g, SaturatedFat 5.82342650000213 g, ServingSize 1 1 Serving (205g), Sodium 613.449500710023 mg, Sugar 3.86718000110601 g, TransFat 3.14026850000469 g

FRIED RICE RESTAURANT STYLE

Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

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

Ingredients

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.

Tips:

Choose high-quality rice: Opt for medium- or long-grain rice, such as jasmine or basmati, for the best texture and flavor.
Rinse the rice thoroughly: Before cooking, rinse the rice in cold water several times until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
Use the right amount of water: The general ratio for cooking rice is 1 cup of rice to 1.5 cups of water. However, you may need to adjust the amount of water depending on the type of rice you are using.
Cook the rice properly: Bring the water and rice to a boil, then reduce the heat to low, cover, and simmer until all the water has been absorbed. Do not stir the rice while it is cooking, as this can break the grains.
Let the rice rest: After cooking, let the rice rest for a few minutes before fluffing it with a fork. This allows the rice to absorb any remaining moisture and become fluffy.
Use day-old rice: Day-old rice is ideal for fried rice because it is less likely to stick together. If you are using fresh rice, spread it out on a baking sheet and let it cool completely before using.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your fried rice. Use fresh vegetables, flavorful sauces, and high-quality protein.
Cook the rice in a well-seasoned wok: A well-seasoned wok will help prevent the rice from sticking and will also impart a nice flavor to the dish.
Be careful not to overcrowd the wok: Overcrowding the wok will prevent the rice from cooking evenly and will also make it more likely to stick.
Stir-fry the rice over high heat: High heat will help to create a nice wok hei, or breath of the wok, which is a characteristic flavor and aroma associated with Chinese stir-fries.

Conclusion:

Mandarin fried rice is a classic Chinese dish that is easy to make and can be customized to your liking. By following these tips, you can create a delicious and flavorful dish that is sure to impress your family and friends.