Best 3 Fresh Chinese Fried Rice Recipes

**Explore the Delights of Fresh Chinese Fried Rice: A Culinary Journey Through Flavor and Tradition**

Indulge in the tantalizing world of Chinese fried rice, a beloved dish that has captivated taste buds for generations. This culinary masterpiece, often served as a main course or delectable side, is a symphony of flavors, textures, and colors. With origins tracing back to ancient China, fried rice has evolved into a versatile dish with countless variations, each boasting its unique charm and regional influences.

In this comprehensive guide, we present a collection of fresh Chinese fried rice recipes that cater to diverse palates and skill levels. From the classic Yangzhou fried rice, renowned for its harmonious blend of ingredients, to the savory Szechuan fried rice, bursting with spicy and aromatic flavors, this article offers a culinary adventure like no other.

Whether you prefer the simplicity of vegetable fried rice, the protein-packed delight of shrimp fried rice, or the indulgent decadence of crab fried rice, our recipes provide step-by-step instructions and helpful tips to ensure success in your culinary endeavors. Discover the secrets of authentic Chinese fried rice and embark on a journey to create dishes that will leave a lasting impression on your taste buds and transport you to the bustling streets of China.

Let's cook with our recipes!

CHINESE CHICKEN FRIED RICE I

Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

Ingredients

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

FRESH CHINESE FRIED RICE

Fresh Chinese Fried Rice image

I never have day old white rice in my fridge unless we had ordered Chinese the night before. So I had to come up with something for fresh rice. This comes out nicely with out the sticky rice I have got with other recipes when using attempting to fry fresh cooked rice. You can add cooked chicken or pork and make it a one-dish meal.

Provided by -Val-

Categories Asian

Time 30m

Yield 9 cups, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dry white rice
4 cups water
1/4 cup soy sauce
1 pinch ground ginger (optional)
1 tablespoon margarine or 1 tablespoon oil
3/4 medium onion, diced
16 ounces frozen peas and carrots, half a bag
1 tablespoon margarine or 1 tablespoon oil
3 eggs

Steps:

Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).
Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do.
Uncover and let cool for 15 minutes occasionally fluffing with a fork.
Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.
Fry up your eggs scrambled style. Gently toss into rice mixture.

Nutrition Facts : Calories 263.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 79.3, Sodium 613, Carbohydrate 45.8, Fiber 3.4, Sugar 0.7, Protein 8.5

CHINESE FRIED RICE WITH SHRIMP AND PEAS

Chinese Fried Rice With Shrimp and Peas image

This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, one pot, main course, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 11

Ingredients

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

Steps:

Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use day-old rice: It's less sticky and clumps less.
Chop your vegetables into small, even pieces: This will help them cook evenly.
Use high-quality soy sauce: It will make a big difference in the flavor of your fried rice.
Don't overcrowd the wok or pan: This will prevent the rice from cooking evenly.
Stir-fry the rice in batches if necessary: This will help prevent it from becoming mushy.
Season the rice to taste: Add more soy sauce, salt, or pepper as desired.
Serve the fried rice immediately: It's best when it's hot and fresh.

Conclusion:

Fried rice is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it's also a quick and easy meal to make on a busy weeknight. With a few simple tips, you can make restaurant-quality fried rice at home.