Traditional Mandarin Fried Rice Recipes

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.

Steps:

• Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions and the rice and toss thoroughly until heated through. Add the soy sauce, pepper and reserved eggs and toss. Correct the seasonings, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• Heat a wok or large nonstick skillet over high heat.
• Add 2 tablespoons of the oil and swirl to coat the pan.
• When the oil shimmers, add the eggs, which will puff up.
• Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
• Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
• With the edge of the spatula, break the eggs into small pieces. Set aside.
• Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
• When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
• Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
• Add the soy sauce, pepper, and reserved eggs and toss.
• Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• Serve immediately.
• Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
• NOTE: la chang is Chinese sausage.

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.