Fried Rice My Way

"I’ve been making fried rice like this for a million years and just realized I’ve never shared my recipe here. I made my fried rice to keep and be sold by the tub over lunch time, so I was very particular about how I made it. This is a scaled down amount to that which I’d make commercially. I don’t much like celery or carrots in it, but would use them in rather than waste them if they were hanging around in the fridge. I don’t use soy sauce in it as I find it penetrates the grains of rice and goes soggy-oyster or hoisin being thicker coat the grains, makes them go glossy and keep better. And so many cooks are so heavy handed with soy that the rice goes the ugliest shade of dark brown. Eeewwww. 2 of us just ate this for lunch; it would serve 4 as a side dish. Rice is best cooked the day before and chilled in the fridge. Overcooked, gluggy rice won’t make good fried rice! This isn’t authentic, but it always worked well for me."
 
Download
photo by Tisme photo by Tisme
photo by Tisme
photo by Sara 76 photo by Sara 76
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
35mins
Ingredients:
15
Serves:
2-4
Advertisement

ingredients

Advertisement

directions

  • Heat the oils in a wok or frying pan and add the onion, bacon and garlic clove. Cook over medium heat until the onion is really well softened and the bacon is cooked through. (About 10 minutes).
  • Add the red and green capsicums, peas and corn and cook for 2 or three minutes; you want the capsicums brightly coloured and still crisp.
  • Push all that to the edge and pour in the egg. Gently push the cooked egg to the outside (allowing the raw stuff to flow in to the centre) don’t beat it around too much as you want it visible in the finished dish!
  • When all the egg is cooked, gently mix all this together, then increase the heat and add the stock powder and rice. Get a lifter and turn the rice over (too much stirring with spoons doesn’t work IMO).
  • When the rice is well heated through, stir though the oyster sauce and the onion tops and serve. You can offer soy at the table if you must.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was really easy and good. I never throw out my leftover rice. I save it using my"food saver" for soups that I love to make for my Grandson or for a time when I want to make fried rice. So frozen rice worked well. I like the fact that it didn't call for soy sauce. But I would really like to add some ginger to it next time to make it more authentic, some salt (tiny bit) and black pepper. The oyster sauce on this fried rice was new to me, but well accepted. Made for N/Z Ed #8 Tag Game
     
  2. Wonderful Jan, we totally loved this! Made just as you describe, except that DH chopped up a great deal more bacon than I expected him to... so, I used it! I didn't add soy, it totally doesn't need it, and I used my lovely flat wooden lifter, I love that thing. I made the rice the night before, easy to pop it in the microwave and leave it to cook while I'm making that nights supper. I made some shrimps cooked in garlic and chilli to accompany, for DH and myself, DD2 ate this by itself, and was very disappointed that there were no left overs. Since she normally is not wild about peppers, i was very pleased to see such a good appetite! Colourful, healthy and nutritious, and absolutely delicious! Thanks, Jan!
     
  3. After having a rather ordinary meal from our favourite Chinese Restaurant which we have been going to for over 25 years, I have decided to make my own as after the last time I don't think I will EVER be able to go to a Chinese Restaurant again without being quezie in the stomach (long story). <br/>I have never atenpted to make my own fried rice ever, and this was a great recipe for a beginner.<br/>I had rice left over from the previous night's meal, so this recipe was just the thing I needed!<br/>Just wonderful, so easy adding just what the family liked, and with what was left in the fridge, this made for an easy, great tasting and economical meal, and it was also great for the next day I just popped it into the microwave, making for a great lunch at work.<br/>Thanks Jan will making this myself again, no more take away for me.
     
  4. I don't think I have ever used a recipe to make fried rice, it's just a throw-everything-in kind of meal. But tonight I thought I'd try something different, and this was wonderful!! It was very similar to the way I usually make it, apart from the sesame oil, chilli oil, and oyster sauce - I loved the flavour it all added! I'll be making this again! Thanks for sharing your recipe :)
     
Advertisement

RECIPE SUBMITTED BY

<p><img src=http://1.bp.blogspot.com/--qzFlPmoBZk/TbKPpmzGD6I/AAAAAAAAByw/w4d1ZAk6Tmc/s400/BILD4983.JPG alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/_uP9r5mIQTLU/TVSdwtrfzeI/AAAAAAAABvc/6wIdCGjwJL8/s400/untitled.jpg alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/-pdWKI9ofcqY/TVSaUgSfLYI/AAAAAAAABvU/vsThm3lL7TE/s400/untitled.jpg alt= width=400 height=300 /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /> <object width=288 height=192 data=http://picasaweb.google.com/s/c/bin/slideshow.swf type=application/x-shockwave-flash> <param name=data value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> <param name=flashvars value=host=picasaweb.google.com&amp;RGB=0x000000&amp;feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fjanandruss%2Falbumid%2F5047998773731621633%3Fkind%3Dphoto%26alt%3Drss%26authkey%3DoiWHiLPpkPQ /> <param name=src value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> </object> <img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar&nbsp;9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p> <p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26),&nbsp;5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it!&nbsp;</p> <p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I&nbsp; decided enough is enough and&nbsp; embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost&nbsp;33 kg (or around&nbsp;72 lbs) to date&nbsp;(August 2011)and &nbsp;I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12)&nbsp;I'd like to lose a futher&nbsp;8 kgs, but one step at a time! Russ&nbsp;&nbsp;has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I&nbsp; get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p> <p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now&nbsp;buy clothes&nbsp; because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p> <p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than&nbsp;Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p> <p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p> <p>The&nbsp;middle photo&nbsp;was at my starting weight of&nbsp;110kg taken in Feb 2010 and the&nbsp;bottom&nbsp;taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter!&nbsp; I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p> <p>Russ and I still&nbsp;love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be&nbsp; 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I&nbsp; realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan).&nbsp; Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p> <p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer,&nbsp;all our knives and favourite cookware and eat&nbsp;exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes