Best Bonnies Chinese Fried Rice Recipes

CHINESE EGG FRIED RICE 蛋炒饭

Chinese Egg Fried Rice 蛋炒饭 image

This is a Chinese Egg Fried Rice recipe (蛋炒饭), made in restaurant style with Wok Hei. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 3 eggs, some onions and light seasonings is all you need.

Provided by Angie Liew

Categories Main

Time 40m

Number Of Ingredients 8

Ingredients

3 eggs (beaten)
3 cups cooked rice (cooled)
1 big onion (diced)
2 stalks spring onion (chopped)
3 tbsp vegetable oil
1 tsp salt
1/2 tsp ground white pepper
2 tbsp light soy sauce

Steps:

To start, have ready 3 cups of cooked and cooled rice (preferably left overnight). Also 3 eggs, spring onion, oil and seasonings.
Wet your fingers and run through the rice to remove any clumps.
Beat eggs in a bowl. Then, dice one big onion and chop some fresh spring onions. And we're ready to fry the rice!

Nutrition Facts : Calories 414 kcal, Carbohydrate 50 g, Protein 12 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1512 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

GOLDEN FRIED RICE

Golden Fried Rice image

Golden Fried Rice (huángjīn chǎofàn - 黄金炒饭) gets its name from the fact that you coat the rice in egg yolks before stir-frying.

Provided by Judy

Categories Rice

Time 15m

Number Of Ingredients 10

Ingredients

2 cups cooked white rice ((refrigerated overnight))
4 egg yolks
1/2 teaspoon sea salt ((or to tatse))
1 teaspoon Shaoxing wine ((or dry cooking sherry))
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
1/8 teaspoon turmeric ((optional))
3 tablespoons vegetable oil
1/2 cup choy sum stems ((or asparagus, broccoli stems, gai lan stems, etc.))
1 scallion ((finely chopped))

Steps:

In a medium bowl, add the cooked white rice, egg yolks, salt, Shaoxing wine, white pepper, sesame oil, and turmeric (if using). Mix until every grain of rice is well-coated. There should be no lumps or chunks of rice.
Preheat a wok over high heat until it starts to smoke. Add the oil, and swirl it around the perimeter of the wok.
Add the rice, and stir-fry continuously for 1-2 minutes. Add the vegetables, and continue stir-frying. Once the rice grains are dry and start to pop around in the wok, taste and add an additional pinch of salt if needed. (A pinch of extra salt really brings out the flavor of this golden fried rice.) Stir in the scallions, and serve immediately.

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 11 g, Fat 32 g, SaturatedFat 21 g, Cholesterol 391 mg, Sodium 602 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHINESE FRIED RICE

Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. 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. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

FRIED RICE RESTAURANT STYLE

Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

CHINESE RESTAURANT FRIED RICE

Chinese Restaurant Fried Rice image

Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.

Provided by poune33

Categories Long Grain Rice

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups uncooked basmati rice
2 cups water
1/2-3/4 cup chicken stock
1 ham steak (cut into cubes)
1/2 cup frozen peas
2 eggs
3 -4 tablespoons canola oil (or peanut oil)
1/4 teaspoon salt
2 tablespoons soy sauce

Steps:

Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).
Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).
Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
Enjoy! It's the best homemade fried rice you'll ever make!