This Tasty Chinese Fried Rice Recipe Tastes Like It Was Delivered (35 Minutes) by Ann Marie G. Halstead

When I was a kid, getting takeout Chinese food was considered a big treat. We often got pizza on Friday nights but we ate Chinese food far less regularly. Our shared chicken entrees sometimes varied but we always had egg rolls and fried rice. I love both to this day and now my sons do, too. We tend to eat Chinese more often than I did when I was a kid (probably because I always wished I could eat it more often!) but my favorites are still the same.

Even as an adult I never envisioned making my favorite Chinese dishes at home. However, some dishes are surprising easy to make, such as cashew chicken, orange chicken, beef broccoli and wonton soup.

Here is your shopping list for this restaurant-style fried rice recipe: long-grain white rice (check out the health benefits of rice), kosher salt, sesame oil, green onions, fresh ginger, fresh garlic, frozen green peas, carrots, eggs, low-sodium soy sauce and hoisin sauce.

My favorite Chinese recipe has to be fried rice, for two reasons. First, everyone in my family likes it, including my older son who sometimes only eats fried rice when we order Chinese takeout. Second, we can either have it exactly as below or we can change it up by adding char siu (Chinese pork). It's perfect when we have leftovers of char siu and can add it to our fried rice. Bonus: we save money by making it ourselves at home!

Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups cold water
• 1/2 tablespoon kosher salt 
• 3 tablespoons sesame oil
• 4 green onions, sliced thin
• 1 1-inch piece ginger, peeled and finely chopped
• 2 cloves garlic, chopped
• 1/2 cup frozen peas (run under cool water for 2 minutes to thaw)
• 1 carrot, finely chopped
• 2 large eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce, soy sauce or tamari
• 1 tablespoon hoisin sauce

Here’s how to make it:

1. Add the rice and 4 cups cold water to a pot with a tight-fitting lid. Add salt. Bring to a boil, reduce to a simmer, cover and cook for 15 to 20 minutes. Remove pot from the heat and set aside for about 10 minutes.
2. Heat a wok or large nonstick skillet over medium-high heat. Once hot, pour in the sesame oil. Add the green onions, ginger and garlic. Stir fry for 1 minute until fragrant. 
3. Stir in the peas and carrots and cook for about 2 minutes. 
4. Pour in the eggs and stir fry until they are cooked, about 2 to 3 minutes. (If you don't like eggs, you can leave them out.)
5. Add the rice to the wok. Stir everything together and chop up any clumps of rice. 
6. Add the soy and hoisin. Stir. Taste for seasoning and add salt and pepper, if desired. (A great flavor enhance for fried rice is Maggi Seasoning. Sprinkle a little in!) Store the rice in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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