Description
This easy house fried rice recipe is what you’ll find at Chinese restaurants throughout the west known as, “Cantonese Fried Rice”, “Special Fried Rice”, “Chicken Fried Rice”, or even “Pork Fried Rice” — and you can make it at home in just 30 minutes. Leftover rice crisped to golden brown with bits of, ham, shrimp, chicken, egg, vegetables, and simple fried rice seasonings make this one of the most delicious homemade fried rice recipes.
Ingredients
Scale
- 5 cups leftover cold rice (preferably cooked in chicken stock) (800g)
- 1/3 cup vegetable oil (80g)
- 3 ounces diced Chinese ham, Char Sui, Chashu, or cubed pancetta (90g)
- 3/4 to 1 cup chicken thigh meat diced (175-225g)
- 1/2 cup Argentinian red shrimp (about 8 shrimp) peeled, deveined, diced (115g)
- 4 eggs lightly beaten (200g)
- 1 large carrot, diced (about 5 ounces) (130g)
- 1/2 cup frozen green peas (150g)
- 1/2 of medium zucchini (4 ounces), diced (115g)
- 3 shitake mushrooms, stems removed
- 4 spring onions, finely sliced (white and green parts separated)
- 1 shallot, diced (sub 2 tablespoons regular onions)
- 2 garlic cloves, smashed
- 1-inch piece of fresh ginger, sliced
- 2 tablespoons Shaoxing wine separated into 2 prep bowls (30g)*
- 1 tablespoon hoisin sauce (for marinating chicken) (15g)
- 1 tablespoon soy sauce (15g)
- 1/4 to 1/2 teaspoon sugar (optional but recommended) (1-2g)
- 1 teaspoon kosher salt, or more to taste
- 1 to 3 whole spicy chilis (optional)
- 1/8 teaspoon white pepper (0.25g) (optional)
*If you can’t find Shaoxing wine, use dry sherry in a 1:1 ratio or just omit the ingredient altogether. If you’re thinking about using mirin, it’s acceptable if that’s all you’ve got (but it really has a totally different flavor than Shaoxing wine and it’s also a bit sweet which would still taste nice in this dish).
Instructions
- Marinate the chicken. Add the diced chicken thigh meat to a bowl and combine it with 1 tablespoon (15g) of hoisin sauce and set aside. Add the sugar to the soy sauce, stir to combine, and set aside until ready to use.
- Stir-fry the shrimp. Heat the wok to high heat, drizzle just a little oil (about 1 teaspoon) and add the diced (or whole shrimp), sprinkle with salt to taste, and stir-fry just until opaque and cook for 1 1/2 minutes and drizzle 1 tablespoon of Shaoxing wine over the shrimp tossing to coat. Continue cooking for about 30 to 45 seconds more, or until the shrimp are just cooked through and opaque. Remove to a plate.
- Stir-fry the ham (pancetta) & chicken. Drizzle about 1 tablespoon of the oil into the wok and add the pancetta (char siu, chashu, or ham), and stir-fry for 1 minute. Add the chicken, sprinkle with salt to taste, and stir-fry for 3 minutes, or until the chicken is cooked through. Add 1 tablespoon of Shaoxing wine to deglaze the wok and stir-fry for 1 minute. Remove the chicken and ham to a platter.
- Stir-fry the vegetables & aromatics. Add about 2 tablespoons of the oil to the wok, add the garlic, ginger, scallions, shallots, and chilis (if using) and stir fry for 30 seconds. Add the mushrooms, carrots, and zucchini, add salt to taste, and stir-fry for 2 minutes. Add the vegetable mixture to the platter with the chicken and ham and add the peas. Set aside while you fry the egg and the rice.
- Stir-fry the egg. Once the wok heat has recovered, add about 2 teaspoons of oil, and when it sizzles add the eggs and let them cook without touching them for about 45 seconds, or until the sides are fluffy and bubbly. Start to break up the eggs using the spatula and cook for another 45 seconds, or until cooked through. Add the eggs to the platter with the vegetables and meat while you cook the rice.
- Stir-fry the rice & finish the dish. Add the remaining tablespoon of oil to the wok, add the rice tossing well to coat, and cook for about 3 minutes. Add the meat and vegetables (except for the shrimp) and stir-fry for 1 minute. Add the soy sauce mixture, toss well to combine, and stir-fry for 3 more minutes until some of the rice on the bottom is crispy, toss in the shrimp to warm through, add salt to taste if needed, remove from heat, and serve immediately, Enjoy!
Notes
- Substitute the raw chicken and pancetta in this recipe with cooked chicken and ham for an even quicker fried rice. Just skip the sautéing part and toss it in after you sauité the vegetables to heat it through. Continue with the remaining instructions.
- I recommend using a 14 or 16-inch wok to make this fried rice, but you can use a large carbon steel, cast iron, or non-stick skillet (so long as it has a non-stick coating that allows it to reach high temperatures without leeching out toxic materials). If your pan or wok is on the small side, cook the fried rice in 2 batches.
- Use any type of sweet shrimp or prawns you have available if you can’t access Argentinian red shrimp.
- Use low-sodium store-bought chicken stock if you’re short on time.
What is the Secret to Good Fried Rice?
If you’ve ever wondered how to make Chinese fried rice, but it’s never tasted like your favorite neighborhood takeout, follow the below not-so-secret tips to make great homemade fried rice.
- Use an Indica variety of rice. The best rice for fried rice is long grain Indica rice like basmati or jasmine because the grains stay separated when cooked and don’t clump together like starchier rice varieties. Although, you may use regular long to medium-grain white American rice or Chinese white rice as well.
- Rinse rice thoroughly to remove excess starch. Washing the rice of excess starch allows the rice to stay separated when cooked which means crispier, better-textured fried rice.
- Soak the rice for a couple of hours before cooking. You don’t have to soak your rice before you cook it, but the Chinese chefs I know say that doing so will render a fluffier, fuller finished rice. And they always used steamed rice as opposed to boiled rice. But if you don’t have a steamer, you can still make a great fried rice by cooking it stovetop. Just be sure to remove the cooked rice to a baking tray and spread it out to help it cool faster and keep it from becoming mushy or over-cooked
- Cook rice in chicken stock. Cooking rice in homemade (or store-bought) chicken stock results in a more flavorful finished fried rice. Most Chinese restaurants use “chicken powder” (powdered chicken bouillon) as a shortcut instead which makes dishes super tasty because it’s full of msg and natural and artificial chicken flavoring, sugar, etc.
- Use leftover COLD rice. No matter what kind of rice you use to make fried rice, it should always be at least a day old and cold. You can even cook extra rice and freeze it just so you always have rice on hand to make fried rice.
- Use plenty of oil. Making great homemade fried rice requires using plenty of oil, to keep the grains of rice separate. Just go with it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dim Sum
- Method: Wok Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
