Chinese Fried Rice

  • 10 Nov - 16 Nov, 2018
  • Mag The Weekly
  • Cookery


· ¾ cup finely chopped onion

· 2 ½ tbsp oil

· 1 egg, lightly beaten

· 3 drops soy sauce

· 3 drops sesame oil

· 8 ounces chicken, chopped

· 1/2 cup finely chopped carrot small

· 1/2 cup frozen peas, thawed

· 4 cups cold cooked rice, grains separated

· 4 green onions, chopped

· 2 cups bean sprouts

· 2 tbsp light soy sauce


Heat one tbsp oil in wok; add chopped onions and stir-fry until onions turn brown in colour. Remove from wok. Allow the wok pan to cool slightly.

Mix egg with three drops of soy and three drops of sesame oil; set aside.

Add ½ tbsp oil to wok, swirling it to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip it and cook other side briefly cooked.

Heat one more tbsp of oil in wok; add selected meat, along with carrots, peas, and cooked onion; stir-fry for two minutes.

Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for three minutes.

Add two tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for one minute more; set out additional soy sauce on the table, if desired. Serve



    Rafiq Ahmad Arif commented 3 years ago

    very good recipe

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