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How to Make Special Fried Rice - A Step-by-Step Guide

Special Fried Rice is a classic Chinese dish that is a staple in many Asian households and has gained popularity worldwide. This simple and delicious recipe uses a combination of fresh ingredients and pantry staples to create a flavorful and satisfying meal that can be enjoyed on its own or as a side dish.

What makes this recipe special is the use of a variety of ingredients such as eggs, vegetables, protein, and rice, all stir-fried together with a savory combination of sauces and se...

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Ingredients

  • 2 teaspoons canola oil, or more as needed
  • 2 eggs
  • ½ teaspoon water
  • 2 teaspoons sesame oil, divided
  • ½ onion, diced
  • 1 clove garlic, minced
  • ¼ cup frozen peas and carrots, thawed and patted dry with paper towel
  • 2 cups cold cooked jasmine rice
  • 1 tablespoon Sriracha sauce, or to taste (Optional)
  • 2 teaspoons light soy sauce
  • 1 teaspoon fish sauce
  • ½ teaspoon white sugar
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground white pepper, or to taste
  • ½ teaspoon monosodium glutamate (MSG) (Optional)
  • ¼ cup chopped green onion, or to taste, divided
  • ¼ cup chopped fresh cilantro, or to taste (Optional)
  • 1 cucumber (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2

  • Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
  • Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
  • Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Sauté onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
  • Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
  • Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat. Sprinkle green onion and cilantro over rice; toss to mix.
  • Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve rice in the middle of the platter; top with additional green onion and white pepper.

    • Nutrition

    906 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 186mg
    • Sodium: 1598mg
    • Total Carbohydrate: 168g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 15mg
    • Calcium: 78mg
    • Iron: 4mg
    • Potassium: 424mg

    Categories

    Chinese recipes
    Asian recipes
    Egg recipes
    Vegetable recipes
    Rice recipes