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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 4 servings |
||
| Calories 527 | ||
| Calories from Fat 149 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 868mg | 36% | |
| Potassium 155mg | 4% | |
| Total Carbohydrate 81.0g | 27% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.5g | ||
| Protein 10.9g | 21% | |
Basic Oriental Fried Rice - Stephen Yan
By: Nana Lee
Apr 29, 2007
You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition
SERVES 4 -6
Ingredients
- 6 cups cooked rice, cold
- 4 tablespoons peanut oil, divided
- 2 large eggs, beaten with
- 1 dash salt
- 1/2 teaspoon salt
- 2 tablespoons dark soy sauce
- 1 teaspoon wine
- 2 green onions, stalks chopped fine
Directions
1
Into a hot wok, add 1 tablespoon of peanut oil.2
When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.3
Turn over to cook the other side of the egg.4
Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.5
Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.6
Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.7
Add egg slivers, and green onions.8
Stir for another minute and serve hot.9
NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
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Featured Reviews for This Recipe
From: ElaineAnn
On Jul 5, 2009
What a wonderful recipe! I had 2 servings and packaged the rest in 2 freezer bags to have on hand when I want more. I made the basic recipe as is and may add to the leftovers when I thaw them. Very tasty and a great side dish made as is. Made for Unrated Asian Tag game.
From: kellychris
On Jul 5, 2009
This was great!! I've always been "scared" to make my own fried rice, but NO MORE!! This was so good and you could add or take away anything you wanted. Thanks for this GREAT basic recipe! Made for the unrated Asian tag game.
From: Mama Cee Jay
On Jul 2, 2009
Very good basic recipe! I have made fried rice before but this technique was slightly different. I liked the egg preparation especially. I added ingredients for our taste including freshly ground black pepper, sesame oil, roast pork, carrots and peas. I did not have wine so I used 1/2 tsp of sherry wine vinegar instead which added very nice flavor. This recipe as most other fried rice recipes called for cold rice but I am an advocate of using freshly made warm rice which IMHO is much easier to work with. I will keep this recipe in my cookbook for future use. Thanks for sharing! Prepared for Unrated Asian Tag Game July 2009.
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