This Chinese Fried Rice Recipe is just the best, simple yet easy to prepare Chinese takeaway recipe ever! It is super fast and easy (less than 20 minutes total) and ideal as an appetizer or a main meal. This recipe has been originally posted in June of this year. I’ve made minor tweaks here and there to the original recipe to improve and make it my own. This is definitely one of my new favorite Chinese food recipes.
The basic ingredients for this Chinese fried rice recipe are a package of raw, long grain rice, two cups of water, four teaspoons of soy sauce, and a touch of white sugar. All of these are commonly available at Asian markets, and they are all relatively inexpensive to buy. The water can be prepared beforehand by boiling it. You can also use a pressure cooker if you prefer.
I used my electric rice cooker for this Chinese fried rice recipe, but a traditional wok or frying pan will work just as well if you have one. I love cooking with sesame oil, as it adds such wonderful subtle and flavorful flavors to the dish. However, the cost of this oil can sometimes be a deterrent when trying to save money while eating Chinese food, so I also decided to add a little bit of corn starch to the water for added flavor. After adding those ingredients, I put in all the steamed rice and let it go for about two minutes to get rid of any excess water. Once the rice was done, I added the rest of the sauce, along with a generous helping of the sesame oil and turned off the burners.
The result was absolutely delicious! I was surprised at how quickly this came out, considering that I was using a mung bean stirrer. If you don’t have one, I highly recommend getting one so that you can easily make this Chinese fried rice recipe in under 20 minutes. This definitely beats going to takeout!
Now, since I am not much of a cooker, I wanted to try to make this Chinese inspired recipe as fast as possible, and not spend too much time in the kitchen. I made sure that the cooker I was using had an auto-eject lid, so I did not have to manually throw the rice away after it was cooked. I set the timer on my digital thermometer, and once the timer went off, I tossed in half of the cooked rice and wrapped it in foil to seal in the juices. I then cut up the rest of the tofu into chunks, threw all of the shrimp and chicken into the pan, and set the timer for two minutes. When the timer went off, I took a seat and waited for my delicious dinner.
When the food was ready, I opened up the foil packet to find that my Chinese fried rice had a very soft texture. Toppings in the recipe called for onion, ginger, sesame oil, and sesame seeds. I used about three tablespoons of those ingredients and combined them with the rest of the ingredients in the pan. After the mixture had dissolved completely, I poured it into my cookie cutter, spread some butter on top, and started baking. My daughter and I were delighted at how the mixture cooked, and we decided that this was our favorite dish of the day. I would definitely use this Chinese fried rice recipe again if I was ever in a pinch for cooking rice, and my hubby is already looking forward to next week’s dinner recipe.
For my next recipe, I am planning to try out a recipe that my mom taught me in which she substitutes rice for beans. She likes to do this using black beans, and she has also substituted peanut sauce for the carrot and cabbage mix. With both jasmine rice and vegetables, this will be a hearty, yet nutritional, meal. I will probably add another vegetable into the mix, such as squash or cauliflower, in order to increase the nutrient content.
In order to increase the heat of the dish, I am planning to add canned Chinese coconut milk to the mix. I like to mix about two tablespoons of these ingredients with about one tablespoon of sesame oil, heat it to medium-low, and then mix in a bit of white pepper (more on that in a future article). Then, I heat the mixture until it begins to bubble, and then turn the heat up a notch. The mixture will continue to cook for approximately 20 minutes, while it simmers. Once done, I pour the mixture into a zip lock bag, and then I use the cooker to seal the bag, so the steam doesn’t escape. I store the chow mein in the refrigerator, along with the cucumber and carrots.