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Chinese Fried Rice - thumbnail image

Easy Chinese Fried Rice

If you’re looking for an easy dinner recipe that’s got big flavor returns, this Easy Chinese Fried Rice is a great one to have in your recipe arsenal!
Author: Nick Makrides
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 1204 kcal

Ingredients

Rice

  • 1 1/2 cups (300 g) medium or long grain rice
  • 2 1/4 cups (565 ml) boiling water

Veggies

  • 1 tbsp vegetable oil
  • 1 garlic clove minced (fresh)
  • 1 small onion finely chopped
  • 4-5 slices (100 g) bacon or prosciutto chopped
  • 1 cup (145 g) frozen corn
  • 1 cup (145 g) frozen peas
  • 2 medium carrots peeled and grated
  • 4 eggs whisked
  • 3 sprigs spring onion sliced

Sauce

  • 1 tbsp sesame oil
  • 1 tbsp Chinese cooking wine
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar optional if you want a touch of sweetness
  • 1 tbsp light soy sauce
  • 1 tsp ginger paste

Instructions
 

Rice

  • Add the rice to a large pot that has a lid. Turn the heat to high and stir for about 30 seconds. Add the boiling water and stir. Cover with a lid and turn to low heat. Allow to cook for exactly 12 minutes, then set aside with the lid on top for 5 minutes to finish steaming. Do not take the lid off at any point during the cooking process.

Sauce

  • Add all the ingredients together in a small bowl and whisk to combine.

Let’s put it together!

  • Heat a large wok or deep sided frypan on medium-high heat and add vegetable oil, garlic, and onion. Stir for 1 minute before adding the chopped ham or prosciutto. You want to get that prosciutto nice and crispy without it burning.
  • Add the rice, frozen peas and corn and mix until well combined, about 3 minutes.
  • Shovel the rice to one side of the frypan and add the whisked eggs. Stir until cooked, the mix it all together again until well combined. Add the sauce and most of the spring onion and mix one final time.
  • Serve with a sprinkling of spring onion.

Notes

Storage - Chinese Fried Rice can be stored in an airtight container for up to three days.
Nutrition - is based on per serving. This serves 2 people as a main, it serves 4-6 people as a side.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories:1204kcal | Carbohydrates:155g | Protein:48g | Fat:47g | Saturated Fat:12g | Polyunsaturated Fat:13g | Monounsaturated Fat:18g | Trans Fat:0.1g | Cholesterol:676mg | Sodium:2204mg | Potassium:1862mg | Fiber:17g | Sugar:16g | Vitamin A:35007IU | Vitamin C:51mg | Calcium:295mg | Iron:8mg
Keyword 30-minute, Rice, Vegetables
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