Chinese🍚 Starches

Chinese-Style Fried Rice

Name: Chinese-Style Fried Rice
Yield: 4 servings
Cuisine: Chinese
Ingredients: ~3 cups day-old cooked rice, chilled; ~3 tbsp peanut oil; 1 carrot; 1 fresh corn on the cob; ~½ cup frozen peas; 3 spring onion (scallion); ~100 g ham; 2 egg; ~½ tsp salt; ~1½ tbsp light soy sauce; ~1 tsp dark soy sauce; ~¼ tsp sugar; ~¼ tsp MSG (optional)

🍽 Serves 4

A home-style Chinese takeaway fried rice recipe using day-old rice, fresh vegetables, and ham. This version is approachable for home cooks and captures the flavour of classic takeaway fried rice rather than traditional Cantonese style.

Adapted from a video by Back of House

Fixing My Fried Rice Recipe

Watch on YouTube

Ingredients

day-old cooked rice, chilledbroken into individual grains, not clumped~3 cupsest.
peanut oil~3 tbspest.
carrotdiced small1
fresh corn on the cobkernels removed1
frozen peas~½ cupest.
spring onion (scallion)white parts sliced at angle into ~5mm pieces; green parts sliced thin and reserved for finishing3
hamdiced or in bite-sized pieces~100 gest.

Steps

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1
Dice the carrot into small pieces.
2
Remove the kernels from the corn by carefully running a knife down the cob, working your way around to release all the corn.
3
Slice the white parts of the spring onions at an angle into roughly 5mm thick pieces. Slice the green parts thinly and set aside for later.
4
Heat a wok on high heat and add a little peanut oil.
5
Add the diced carrot to the wok. Since carrots are the densest vegetable, they take longest to cook.
6
Add the corn kernels and white parts of the spring onions. Toss everything together.
7
Add the peas and ham. Continue cooking until heated through, occasionally tossing and then spreading the mixture to develop some colour and flavour.
8
Transfer the cooked vegetables and ham to a serving dish or bowl and set aside.
9
Crack the eggs into a bowl and whisk them with chopsticks or a fork until fully combined and uniform in colour.
10
Return the wok to high heat, add a little more peanut oil, and heat until it's very hot and smoking.
11
Pour in the beaten eggs. Do not stir immediately—let them cook until they release naturally from the wok before scrambling, to prevent sticking.
12
Once the eggs are cooked, transfer them to the dish with the vegetables.
13
Break up the chilled rice into individual grains. Add a little more oil to the wok and heat until very hot.
14
Add the rice to the wok. Don't move it too much at first—let it set up on the bottom of the wok.
15
Drizzle light soy sauce around the edges of the wok, then add dark soy sauce. Add a pinch of sugar, a little salt, and a small amount of MSG if using.
16
Stir the rice thoroughly to distribute the seasoning evenly. Make sure to scrape the bottom and break up any clumps, until all grains are separate and evenly coloured.
17
Return the cooked eggs and vegetables to the wok along with the reserved green parts of the spring onions. Toss gently until everything is combined and the egg is broken into nice ribbons throughout.
18
Serve the fried rice on a plate, optionally garnishing with a few more green spring onion pieces on top.

Chinese-Style Fried Rice

Ingredients

Steps

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