I feel I should preface this post by stating that though this is not the most *authentic* fried rice recipe, it certainly doesn’t mean that it’s not a good one! And by authentic, I mean the kind you can only get at the restaurants that have the menu in both English and Chinese/Vietnamese, where at least 1/2 the people who eat there are of Asian decent. Those were the kinds of “Asian” restaurants I grew up eating in, as my parents would have it no other way and knew exactly where to go for the good stuff.
So what makes this one not quite authentic? Well for starters, the list of ingredients has been pared down for ease of everyday cooking, ingredient availability and speed. Also, I cut way down on the oil, as traditional friend rice has quite a bit in it. Though I’m not a health nut, I do try to cut down here and there on the fat without sacrificing too much flavor.
No matter, this recipe is so easy you’d be foolish to pass up trying it if you like fried rice to begin with. The bonus of this recipe is that it is a great OAMC (once a month cooking) recipe; a recipe you can make in huge quantities and then portion out and freeze, making for quick weeknight dinners. Also, it is extremely versatile as far as what meats and veggies you add in and in what quantities. I like to use this recipe when we have some meat that needs to be cooked up, it’s also a great way to use up some left over rice so it doesn’t go to waste!
A couple notes on this recipe-because the recipe is so versatile and forgiving, all of my measurements are approximate. Just use whatever you have on hand or tailor this recipe to suit your tastes. Also, you can freeze this completely cooked/done, but I prefer partially and that is how the recipe and instructions are written.
Also, I notice many American recipes call for the addition of eggs, which is not really found in authentic friend rice. The egg is good in it’s own right, but it does make the rice more tender. So if you prefer your fried rice to be a little on the harder (more fried tasting) side, then omit the eggs.
OAMC Fried Rice recipe-approx. 16 servings
FOR THE FREEZER
- freezer bags-4 gallon-sized or 8 quart-sized
- 14-16 cups COOKED jasmine or long-grain rice completely COOLED (best if it’s not an instant version)
- 2 large chicken breasts thinly sliced and COOKED (you could also use beef or pork)
- 1 bag of frozen veggies (peas, carrots, broccoli, etc…)
- 1 onion-diced
- Mix everything together in your largest mixing bowl, you can split everything in half if your bowl is not large enough. Portion out the mix equally into the freezer bags, push out any excess air, and seal. Place in freezer until you are ready to eat; can be stored for up to 6 months.
WHEN YOU ARE READY TO EAT- for a 1 GALLON BAG
- 2-3 TBLS cooking oil
- 2 cloves of garlic-thinly sliced
- 2 eggs-beaten (optional)
- 1+ TBLS good soy sauce (I only use brands from the local Asian market)
- 1 TBLS good sesame oil (I only use brands from the local Asian market)
- Heat a wok over medium-high heat with 1-2 TBLS cooking oil. If you don’t have a wok you can also use a pan with high sides.
- While the oil is heating, vent the ziploc bag and microwave on medium power until you can break up most of the rice mix. I use a rolling pin to help this along too 🙂
- Saute the sliced garlic for about 30 seconds, then pour all of the frozen mix into the wok and begin stirring it around in the oil, breaking up the chunks of rice as you go. Cook for a few minutes, stirring frequently.
- Once the rice is heated and no more frozen chunks remain, push all of the rice to one side and add in 1 TBLS of oil to the area you cleared off. Then add in the beaten eggs to the cleared off area. Allow it to cook just until the bottom starts setting up, but the top is still moist. Mix the eggs right into all of the rice, making sure to incorporate well. Cook for another few minutes, continually stirring.
- Pour in the soy sauce and stir well, then give it a taste. Repeat this step until the rice is to your liking, then turn off the heat and add in the sesame oil and give it one last good stir.