Restaurant Style Chinese Fried Rice
Chinese Fried Rice Restaurant Style
While eating at your favorite Chinese Restaurant, have you ever wished to yourself that you could make “fried rice” just like the restaurant? Well, now you can!
I have to admit, that living in Hawaii gave me amazing opportunities to learn how to cook, bake and create authentic Hawaiian, Chinese, Japanese, and Filipino food. My mother-in-law was always showing me the correct way to cook Japanese cuisine. One of my very good friends owns a popular Chinese restaurant on Kauai. His specialty of course is “fried rice.” He explained to me that the key to making good Chinese fried rice restaurant style is not so much what you put in it, but the order of ingredients and the preparation that goes into making it.
I am used to making fried rice for 6-10 people, large parties, and luaus. You can make it on a smaller scale, but you will need to experiment with how much rice you will need for the amount you will be feeding.
Preparation and Cook Time (providing rice has been cooked)
Utinsels NeededClick thumbnail to view full-size
Checklist for Utinsels
·Small Mixing Bowl
·Fork or Wisk
IngredientsClick thumbnail to view full-size
- 5-6 C CALROSE Rice
- 3 tablespoons Canola oil
- 4 stalks Green onion
- 2 large eggs
- 4 tablespoons soy sauce (Shoyu), low sodium
- 1 package peas and carrots, frozen
- 1 cup(can) water chestnuts, sliced
- 1 tablespoon curry powder, (optional)
- Fried Rice Deluxe -----> Add the Following:
- 1 cup baby shrimp, cooked
- 1 cup Spam (low sodium), diced into cubes
- 1 cup chicken breast, diced into small cubes
- 1 cup char siu (roast pork), sliced
- Cook a full pot of rice in your Rice Cooker (You can cook this the night before and let it sit in the cooker overnight (Be sure to turn off the “warmer” as the rice needs to be completely cooled before making the “fried rice”) The rice can be made the same day…. Just remember to completely COOL the rice!
- Before you start cooking, prepare the following: Green onion stalks (cut rooted tops off) Dice all the stalks and place in small bowl.
- Open can of water chestnuts, pkg of frozen peas & carrots, and cooked shrimp and place in colander and rinse with temp water. This will help thaw out the frozen vegetables. Pour into a bowl and set aside.
- Cube Char Siu, spam, and chicken and place in a bowl.
- Beat 2 eggs in small bowl and set aside
- Cooking: In a wok, heat 2-3 Tbsp of Canola Oil
- Add Char Sui, Spam, and Chicken all together and sauté until cooked. (pour back into bowl and set aside)
- In same wok, heat 3-4 Tbsp of Canola Oil.
- Add rice (1/2 pot at a time) Stir with wooden spatula and fry in oil, turning and breaking up the rice. Continue to add rice until all of it is in the wok. Continue to fry the rice on med- high heat for 10 minutes. Add green onion and continue to turn the rice. (5-8 minutes)
- Sprinkle Shoyu (Soy sauce) over rice. You will want to do this a little at a time to be sure you don’t add too much or it will be too salty. The best way to monitor the amount is to add just enough soy sauce to turn the rice a very light brown. After soy sauce is added, continue to stir for about 3 minutes.
- Add shrimp, chestnuts, and peas. (continue to stir for 3-5 minutes)
- Optional** If you like curry, add 2 teaspoons of curry powder to rice and stir until thoroughly mixed. (If you do not want curry, go to next step)
- Add cooked meats and mix throughout the rice evenly. (If you do not want the meats, skip to next step)
- On high heat, add beaten egg mixture and immediately mix throughout rice mixture until you see the egg cooked. Turn off heat and serve.
I will usually prepare a macaroni salad and fish or teriyaki meat with my fried rice. However, with all the meats added, it can also be eaten by itself as a meal.
Nutritional Value for Restaurant Style Fried Rice
|Serving size: 1 Cup|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 2 g||10%|
|Carbohydrates 42 g||14%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 19 g||38%|
|Cholesterol 105 mg||35%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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About the Author
Lisa has directed and acted in musical theatre for nearly 30 years. Her musical upbringing allowed her to pursue her career in teaching and directing and continues to direct shows today. As the owner of 2 online Home Décor sites, Lisa’s passion for Rustic Living all begins with her love for the home, outdoors, and her many hobbies. Lisa loves to laugh, and she share’s that love through her comedic hubs centered on her MOM. Lisa’s passions include writing, directing, acting, photography, singing, cooking, crafts, gardening, and home improvement, including decorating. Lisa also writes under her penned name, Elizabeth Rayen.
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