My famous Fried Rice recipe
Wednesday, February 24th, 2010You’ve been asking for it, and here it is! Richard’s (soon-to-be-famous) Chinese Fried Rice recipe
I’m not much of a cook and know absolutely nothing about cookbooks, so if I use some wacky cooking terminology here…well, consider it entertainment. All that really matters is that this stuff is delicious. Just this morning, a friend asked when I would be cooking my soon-to-be famous fried rice again and he hoped that I would invite him over.
When I was twenty-years-old I lived in southern Taiwan for two years on a church mission. During that time I learned how to cook a few Chinese plates, but my favorite, and a staple, was my fried rice. Since I returned to the states I continued to find ways to improve upon the rice and now, twenty years later, here it is. I’m sure there are easier ways to make fried rice, but I’ve never found a better tasting fried rice. (The closest is Benihana’s, which I borrowed a few tricks from.) My family loves this recipe and I always make a lot extra since my children will not only have seconds, but even thirds and fourths and the older girls ask to take the leftovers home. This recipe feeds about 8-10 people. I recommend that you make extra as it not only takes awhile to make and from my experience you can never make too much.
Three things to keep in mind: First, each ingredient should be delicious on its own. Too many people start mixing everything too early, especially with soy sauce, so it loses its flavor, texture and color. Second, don’t let soy sauce (or salt) become a main ingredient as it ruins the freshness and flavor. Third, do not overcook. Remember, you will be cooking everything after you’ve put them together again.
Ingredients:
• 8 cups cooked rice
• 1 cup ham steak, cubed
• 2 cups boneless chicken, cubed
• 6 eggs, beaten
• 1 large white onion, chopped
• 1 bunch green onions, chopped
• 1 ½ cups carrots, chopped
• 1 garlic clove, chopped
• Soy sauce (a little less than ¼ cup)
• Vegetable oil (or peanut oil)
• 6 Tablespoons butter
• Salt
• Pepper
First, get the rice cooking. I recommend that you use a Chinese brand or an American brand such as Botan (Calrose rice) if available. Use minute rice as a last resort.
Prepare all the ingredients. Take ½ of a cube of butter (4 tablespoons) and mix it with the chopped garlic clove. Then put it in a skillet along with the carrots. (medium heat) Cook the carrots until they are still just a little crunchy. (Try them. With the garlic butter they are delicious!) Set aside. (I use a lot of paper bowls) Now add two tablespoons to the same skillet and cook the white onions until soft. Set aside and cook the green onions in the remaining butter until soft, slightly crispy. Set aside.
Scramble the eggs in a clean skillet. Do not overcook. Do not cook until brown! Set aside.
Cook the diced ham in a small amount of oil. Do not overcook. Set aside.
Cook the chicken in vegetable oil until tender and cooked. You may brown a little, but don’t overcook. Salt to taste. Set aside.
Put the rice in a very large skillet or wok over medium heat. Add soy sauce. Rice should only be lightly browned from sauce.
Now add the rest of the ingredients, stirring as you go, adding eggs last. Add salt and pepper to taste. The dish is very colorful, fresh and DELICIOUS!
Jen hau chr! Mei yige ren chr fan ba!
