HOW TO MAKE A DELICIOUS CHINESE FRIED RICE RECIPE

Ingredients

• 1 cup Long Grain White Rice (rinsed, cooked and cooled; use day‑old rice for best texture)
• 0.5 cup Frozen Peas and Carrots (thawed and drained)
• 0.5 small Yellow Onion (finely diced)
• 2 cloves Garlic (minced)
• 2 pieces Large Egg (beaten)
• 3.5 tablespoons Vegetable Oil (for stir‑frying)
• 1 tablespoon Dark Soy Sauce (adds color and depth of flavor)
• to taste Salt (season to preference)
• to taste Ground Black Pepper (freshly ground)

Instructions

1. Cook Rice

   Rinse 1 cup rice, combine with 1.5 cups water in a pot, bring to a boil, then simmer covered for 10 minutes. Remove from heat and let cool completely, preferably refrigerating for at least 30 minutes.

   Time: PT10M

   Temperature: Boiling

2. Prep Vegetables

   Dice half of a small onion, mince 2 garlic cloves, and measure 0.5 cup frozen peas and carrots, allowing them to thaw and drain.

   Time: PT3M

3. Heat Oil

   Place the wok over high heat, add 3.5 tablespoons vegetable oil, and heat until the oil shimmers, about 1 minute.

   Time: PT1M

   Temperature: High

4. Sauté Aromatics

   Reduce heat to medium, add the diced onion and minced garlic, and stir‑fry until softened, roughly 1 minute.

   Time: PT1M

   Temperature: Medium

5. Scramble Egg

   Push the onion‑garlic mixture to one side of the wok, pour the beaten eggs onto the empty side, season with a pinch of salt and pepper, and scramble until the egg is just set, about 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Cook Vegetables

   Add the thawed peas and carrots to the wok, stir‑fry on medium‑low heat until they are tender but still bright, about 2 minutes.

   Time: PT2M

   Temperature: Medium-Low

7. Combine Rice

   Add the cooled cooked rice to the wok, breaking up any clumps, and stir‑fry for 2 minutes until the rice is heated through and evenly mixed.

   Time: PT2M

   Temperature: Medium

8. Season Fried Rice

   Drizzle 1 tablespoon dark soy sauce over the rice, stir well to coat all grains, and cook an additional minute.

   Time: PT1M

   Temperature: Medium

9. Finish and Serve

   Taste the fried rice, adjust salt and pepper if needed, then transfer to a serving plate and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g