Chinese Fried Rice

Skip the take-out and make your own fried rice at home using whatever vegetables and protein you have on hand. But the secret ingredient to perfect fried rice? Dark soy sauce!

While you stare lovingly at this bowl of fried rice, I am flying high in the sky. Literally, I am flying back to the west coast today followed by a ferry ride to the San Juan islands off the coast of Seattle. And yes, this is the trip that I have gone on and on about for the past few months now. As such I will be taking a brief hiatus from the blog other than today and Sunday. Normally I plan ahead and either have guest posts lined up or simply spend tons of time in the kitchen to have posts lined up during my absence, but with all the traveling this summer I’ve pretty much used up my backlog of recipes. But for now, let’s talk about this rice.

While living in Memphis, Qing used to bring in Chinese noodles or fried rice every month or so much to our delight. Her fried rice rivaled any I’ve ever had before and I constantly asked her to teach me how to make it. At first she used to say I had to come over and watch her cook it as she didn’t really measure anything, and trust me I was prepared to do just that. But one day she managed to keep track of what she did on that particular occasion and now here we are. The best thing about fried rice is that you can use whatever vegetables you have on hand: eggplant, peppers, onion, carrot, broccoli, kale, etc. The most important part however is getting your hands on some dark soy sauce. While you can just use regular soy sauce, I promise it’s worth the hunt to find the dark stuff.

P.S. Don’t forget to check back on Sunday for the best summer popsicle recipe ever!

One year ago: Crispy Peanut Tofu & Cauliflower Fried Rice

Two years ago: Salted Nutella Caramel Chocolate Chip Cookie Bars

CHINESE FRIED RICE

Serves 4-6

Ingredients:

1 egg, beaten

2 Tbsp peanut or other neutral cooking oil

1 small head of broccoli, diced

2 stalks celery, diced

1 large carrot, peeled and diced

1/2 zucchini, diced

1 green onion, diced

1 tsp garlic-chili sauce

Salt and pepper, to taste

4 cups cooked rice

1/2 cup dark soy sauce, divided

Asian BBQ pork or other cooked protein (optional)

Directions: 

1. In a large skillet over medium-high heat, add the egg and cook until scrambled. Remove from skillet, place in a large bowl, and set aside.
2. To the same skillet add one tablespoon of oil. Add broccoli, celery, carrot, and zucchini, garlic-chili sauce, and salt and pepper to taste. Cook until softened, stirring occasionally, about 3 minutes. Add green onion and cook for 2 more minutes. Remove from skillet and add to large bowl.
3. Add the remaining tablespoon of oil to the skillet. Add the cooked rice, 1/4 cup of soy sauce, and salt and pepper to taste. Cook for 5 minutes or until soy sauce is absorbed. Stir in vegetable mixture, protein (if using), and remaining soy sauce. Adjust seasonings to taste and serve.

Source: Qing

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