For those of you who don’t know me on the boards, my husband is Chinese. He is the first person in his family to be born in The United States. He is third person to graduate from college here and the first to join the Military. My husband is an amazing man, a good Soldier, a fabulous father, and, not surprisingly a decent cook. He has taught me the secret to Chinese fried rice. And let’s just say, I’ve gotten good. I am loving this fried rice recipe, simple yet delicious. Plus with all the deals on soy sauce lately, it is a frugal side dish as well!
Here’s the big secret, the reason why your fried rice never turns out the way the restaurant’s fried rice do: Use day old rice. Yes. That is what makes or breaks your fried rice. I make about 2 cups of rice in my rice cooker (HERE’s one for $14, it’s the one we have and I love it!) put in a container in my fridge and let chill and sit over night. The next evening the rice is ready to go.
2 cups of day old rice
Low sodium soy sauce
- Put enough oil to completely cover the bottom of the skillet. Heat skillet on high.
- Spread day old rice evenly in skillet once oil is hot. Lightly pepper to taste
- Splash soy sauce over rice (roughly 1/2 cup)
- With spatula mix so rice is evenly browned, let rice sit for 30 -60 seconds, Flip rice and let sit for another 30 -60 seconds.
- Crack 4-6 eggs on rice
- Splash more soy source on eggs (about 1/3 to 1/2 a cup)
- Mix rice and eggs together until eggs are thoroughly cooked (Do the flip and sit method again)
- Serve hot. Enjoy your fried rice!