Going into a Chinese restaurant and not ordering a plate of the house fried rice is like going to a Mexican restaurant and not having beans and rice, or omitting stuffing from a Thanksgiving meal. It just isn’t done… unless your entrée goes better with steamed white rice (it happens, occasionally).
Most people don’t put much consideration into the fried rice portion of a Chinese meal: it’s just that stuff you put on your plate to go with your entrée. At least that’s how we Americans treat fried rice. In China, fried rice is often eaten alone as a snack between meals, or as a meal in itself.
Most of the fried rice you’ve had wasn’t worthy of comment, I’ll wager. Well, I’m here to change your mind about that, because if you make your own following this recipe, I guarantee that for once you will swoon over a side dish that often goes unnoticed.
Keep in mind that the amounts for the ingredients are guidelines that you need not adhere to closely. Just eyeball everything and it will turn out fine—and every time you make it, it will be slightly different, and there’s a lot to be said for variety.
For this you will need:
- 3 cups steamed white rice
- 1 cup frozen diced peas and carrots
- 2 eggs, scrambled
- 6-8 medium shrimp, peeled and de-veined
- 3 green onions, sliced thin (including tops)
- 1 heaping Tbs. freshly minced ginger
- 2 Tbs. soy sauce
- 1 Tbs. sesame oil
- 2 Tbs. olive oil in 2 parts
* * *
- 1/3 cup raw pork diced into 1/4 inch cubes
- 1/3 cup raw chicken thigh meat diced into 1/4 inch cubes
- 2 tsp. corn starch
- 1 Tbs. Chinese cooking wine or sake
- Combine pork, chicken, corn starch and cooking wine in a bowl; mix thoroughly and place in refrigerator to marinate
- Lightly steam the shrimps (or fry in scant olive oil) and place in refrigerator
- In large wok, heat 1 Tbs. olive oil over medium heat and fry eggs; remove to a dish and cut into small pieces
- Clean wok, add 1 Tbs. olive oil and preheat over medium high heat; add ginger and stir fry for 1 minute, then add the marinated pork and chicken and stir fry for an additional minute; add frozen peas and carrots and continue stir frying for 2-3 minutes.
- Add green onion and rice to wok and increase heat to high. Add sesame oil and soy sauce and continue stir frying until the rice is slightly golden brown. Add more olive oil to prevent sticking if necessary. Add fried eggs and shrimp, stir, remove from heat and serve.