Chinese Fried Rice recipe. This Chinese fried rice has the flavor those other recipes are missing. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks.
This is quick, easy, and you can customize it to your taste. Chinese Fried Rice is one of the most popular fried rice recipes in the world. This vegetarian recipe includes lots of vegetables and sauces giving it a unique tempting flavor and color. You can have Chinese Fried Rice recipe using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chinese Fried Rice recipe
- Prepare of Chawal (Rice) 2 Cups (soaked & boiled).
- It's 2 tbs of Oil.
- Prepare 2 of Anday (Egg) beaten.
- You need 3/4 Cup of Gajar (Carrot) finely chopped.
- You need 3/4 Cup of Bund gobhi (Cabbage) finely chopped.
- It's 1/2 tsp of Safed mirch powder (White pepper powder).
- Prepare 1 tsp of Chicken powder.
- You need 1 tsp of Cheeni (Sugar).
- You need of Namak (Salt) 1 tsp or to taste.
- Prepare of Hara pyaz (Green onion) leaves chopped ¾ Cu.
The success of this recipe lies in using the correct type of long grained non-sticky steamed rice. Authentic Chinese restaurants make Fried Rice with Chinese Sausage. The Chinese cooking wine is key to this recipe. You can substitute with dry sherry for Japanese.
Chinese Fried Rice recipe step by step
- On tray,spread boiled rice,and let them cool & set aside. -In wok,add oil,eggs and mix well..
- Add carrots,cabbage and mix well for 1-2 minutes. -Add boiled rice,mix & toss well..
- Add white pepper powder,chicken powder,sugar,salt,green onion and give it a good mix & serve..
This fried rice recipe is adapted from the fried rice served in our restaurant. In my opinion, it is hard to define the best fried rice because every palate is The simplest Chinese fried rice turns out to be the most difficult one! Because there is no meat, chicken, shrimps, and spices to enhance the flavor. Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
