Traditional Fried Rice

Here’s a good fried rice recipe reminiscent of Chines restaurant take-out.

The seasonings I used for this recipe are from this post. It was a good guide, because I usually never make Chinese-style fried rice.

There’s a lot of variability with this recipe. For example, using traditional Chinese BBQ pork (also called char siu) is best, but you can substitute cooked ground pork, cooked pork roast or chops cut into small cubes, or even throw in some cooked, chopped bacon. On the veggie side, you could add some peas, corn, chopped cabbage or even bean sprouts.

What you’ll need:

For the sauce

• 1T hot water
• 1t honey
• 1t sesame oil
• 1t teaspoon Shaoxing wine or sake (optional)
• 1T soy sauce
• 1t dark soy sauce
• Dash of white pepper

For the rice

• 4 cups of cooked rice (for best results, cook rice the day before, fluff and refrigerate)
• 1T neutral oil
• 1 medium onion, chopped
• 0.75 lbs cooked ground pork, char siu, or other cooked pork
• 1 cooked scrambled egg
• 2 scallions (chopped)

What to do:

Combine the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. Set aside.

If you pre-made the rice, take it out of the refrigerator and break it up so there aren’t any clumps. If it’s freshly-made rice, just ensure that you fluff it up.

Heat a wok over medium heat and add the oil. Add the onions and sauté them until translucent. Now add the pork and get it warmed up, followed by the rice. Mix everything well while heating. 

Once the rice has warmed, add the sauce mixing well to ensure the sauce is distributed throughout the rice. Last, add any veggies, the eggs and scallions, mixing them well and heating the entire mixture to piping hot.

Enjoy!