A Chinese Food Staple
Whenever we order Chinese food, it feels like we leave with the whole menu in our arms. Have to have the sweet and sour chicken, gotta get those egg rolls, and don’t you dare forget the crab rangoons.
But the one staple that’s always amidst the bounty of these delightful Eastern treats is the fried rice.
Becoming popular in the late Ming dynasty in China, fried rice is an incredibly versatile dish. Whether you want to add in chicken, shrimp, bean sprouts, or tofu, there are a variety of ways to make this dish your own.
With a mixed texture of crunchy and chewy your taste buds won’t be bored. Add in the rich umami flavor and saltiness of the soy sauce and you have a dish that will put a smile on your face.
Eat it as a snack or a side dish. You can also jazz it up with heartier ingredients and make it dinner!
You don’t have to order out to get quality fried rice. Try this recipe and have yourself a Chinese food staple at home tonight!
Fried Rice
Ingredients
- 1 cup long-grained white rice
- 2 cup water
- 2 each chicken bouillon*
- 2 tab butter
- 4 tbsp oil
- 4 each eggs
- 1 cup fresh scallions 1/4-inch slices
- 1/4 cup soy sauce
- 1 cup broccoli finely chopped
Instructions
- Combine rice, water, chicken bouillon, and butter in a pot.
- Turn heat on low and simmer, covered, until rice is slightly undercooked.
- Thinly spread cooked rice on a foiled and oiled sheet pan and place the sheet pan in the freezer to stop the rice from further cooking for 15-20 minutes.
- Transfer the rice to the refrigerator to complete the cooling process (it should be cool to the touch when finished).
- In a wok heat 2 Tbsp oil on medium heat. Once oil is hot add 4 eggs and mix until soft scrambled.
- After the eggs are scrambled, add cooled rice and turn the heat up to medium-high. Add chopped broccoli to the mix as well.
- Continue stirring and mix until the rice has a fried texture, then add soy sauce and mix well. Soy sauce should be fully incorporated into the mix (no pool at the bottom of the wok).
- Finish by mixing in scallions and removing from heat.
Notes
