Chinese Fried Rice
A quick and classic fried rice packed with bacon, eggs, and mixed vegetables. Tossed with seasoned aromatics, soy sauce, and sesame oil in a smoking-hot wok for authentic flavor.
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🍳 Cooking Flow
1. Sauté onion, bacon, and garlic in oil until fragrant. → 2. Stir-fry mixed vegetables briefly. → 3. Add rice and seasonings, tossing thoroughly over high heat. → 4. Scramble eggs in the wok and mix into the rice. → 5. Toss in green onions and serve hot.
Cooking Steps
Brief Cooking Order
1. Sauté onion, bacon, and garlic in oil until fragrant. → 2. Stir-fry mixed vegetables briefly. → 3. Add rice and seasonings, tossing thoroughly over high heat. → 4. Scramble eggs in the wok and mix into the rice. → 5. Toss in green onions and serve hot.
Introduction
A quick and classic fried rice packed with bacon, eggs, and mixed vegetables. Tossed with seasoned aromatics, soy sauce, and sesame oil in a smoking-hot wok for authentic flavor.
Step 1
Heat cooking oil in a wok over high heat.
Step 2
Add chopped onion, diced bacon, and minced garlic. Stir-fry until bacon is lightly browned and aromatic.
Step 3
Add mixed carrots, corn, and peas, and stir-fry briefly with the bacon and aromatics.
Step 4
Add the cold cooked rice, followed by Chinese cooking wine, light soy sauce, oyster sauce, sesame oil, and white pepper. Toss and stir-fry vigorously to break up rice clumps and evenly distribute the seasonings.
Step 5
Push the rice to one side of the wok to create an open space. Drizzle in a touch of oil, pour in the beaten eggs, and scramble until soft curds form.
Ingredients List
Important Notes
Cold day-old rice is ideal because it has lower moisture content and will not get mushy when stir-fried.
Keep the heat high throughout cooking to achieve wok hei and prevent ingredients from stewing.
Scrambling the egg directly in the cleared side of the wok saves time and dishes while keeping the egg pieces soft.
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