Chinese Fried Rice with Steamed Day Old Rice. Rehydrated with dark & regular soy sauce and seasoned with fried rice seasoning. The rice is mostly wholly intact, easily separates, and you can feel the individual grains of rice with a bite and plumpness to them. Add in your choice of proteins & vegetables for a wide variety of fried rice dishes.This recipe is just the basic fried rice with eggs, green peas, and onions with fried rice seasoning, since I wanted to focus just on the rice aspect of this dish. Once a solid base is established, add your choice of proteins & vegetables along with fried rice seasoning for a wide variety of Chinese fried rice dishes. Including Chicken Fried Rice, Egg Fried Rice, Pork Fried Rice, Shrimp Fried Rice, and so on. Just switch up the proteins and alter the fried rice seasoning to match.
Servings: 4
Equipment
- 1 Rice Cooker
- 1 Tupperware For the Rice
- 1 Wok
- 2 Bowls For the Eggs & Vegetables
Ingredients
- 2 C Calrose Rice - washed until the water runs clear and strained well
- 2 C Water
- 3-4 Tbl Soy Sauce - 2-3 Tbl Dark Soy Sauce, optionally more regular soy sauce to taste
- 1/4 C Green Peas
- 3 Tbl Rendered Fat - or Neutral Oil/Lard
- 2 Eggs - scrambled
- 1-2 Stalks Green Onions - chopped or sliced
Fried Rice Seasoning
- 1 pack Magic Sarap
- 1/2 Tbl MSG
- 1/2 tsp Sugar, Onion Powder & Garlic Powder - each
- 1/8 tsp White Pepper & Ginger Powder - each
Instructions
- Wash and rinse the rice well until the water runs clear. Place into the rice cooker along with 2 cups of water. Cook on the basic white rice setting.When done, empty it out into a container and spread it out to cool it quickly. Leave for about 20 - 30 minutes. Cover loosely fitted with a lid and refrigerate overnight.
- Rub a clump of rice between your fingers to crumble it. If it does not crumble easily, it needs more time to dry. If it does, it's ready to be used. With the palm of your hand, gently press down on the rice to break up all the clumps. Add 2-3 Tbl dark soy sauce to get the correct color, which should be brown, along with all the fried rice seasoning, and mix well. Set this aside to rehydrate until ready to fry.
- Prepare the vegetables and set the eggs lightly scrambled into a bowl.
- With the wok over max heat, add 1 Tbl of fat and wait for it to get hot, not smoking hot. Add the eggs and leave them be until mostly set, spreading them out in the wok and then mixing. Careful not to brown them. Empty back into the bowl the eggs were in. Cook any proteins you wish to add, followed by any additional vegetables you may want to add until softened with 1 Tbl of fat. Set aside with the eggs.
- Clean out the wok and place it over max heat. Let it get really hot and smoky. Add the fat and wait until it starts to smoke pretty good. Empty the rice into the wok. When that rice is added, it should just glide. No sticking at all. Immediately start tossing the rice around. Add back in any proteins or vegetables to toss & heat through with the rice. Only cook the rice until heated through and dry, about 2 minutes or so. Taste the rice and adjust any seasonings if needed. Serve right away or empty into a casserole and keep warm in the oven at 200 F until ready to serve. When frying the rice and you start to see it sticking, this is an indication that you are beginning to cook it too long. You should be able to pile the rice, and it slowly falls down and separates.
Notes
A small amount of hoisin or oyster sauce can be added to rehydrate the rice and add flavor and more sweetness.
Leftover rice can be portioned into Ziploc bags and frozen to reheat at a later time. Day-old rice, after it crumbles easily, can also be portioned and frozen to rehydrate and reheat later.