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Share your favourite fried rice recipes!

I was thinking about this last night while I was making this fried rice for dinner. Since we frequently have leftover rice in the fridge we make fried rice often. Our favourite is fried rice for breakfast on Saturday or Sunday morning.

My (West Indian) mother taught me to make this salt cod fried rice with scallions. I top it with cucumbers and tomatoes.

Ingredients:
- 3-4 cups of day old cooked rice
- 0.5lb salt cod bits, soaked and flaked
- 1 large cooking onion, chopped
- 3 eggs, beaten
- 5 scallions, chopped
- a couple tablespoons vegetable oil
- 2 tomatoes, chopped
- 1 English cucumber, chopped

Method:
Set a heavy pot over high heat with a tablespoon of vegetable oil. When the pot is screaming hot, add the egg and cook. Remove the egg to a plate and roughly chop. Add another tablespoon of oil to the pot. Add the salt cod and fry for a minute or two. Add the onion and cook until softened. Turn the heat down to medium and add the rice. Stir everything together to incorporate. Remove the pot from the heat and add the chopped scallions and egg.

Top with the tomato and cucumber salad and serve.

This fried rice is so simple to make and for me is the ultimate comfort food! I use either Jasmine or Basmati rice, although I find the best flavour is achieved with the Jasmine rice.

Can anyone else share a fried rice recipe with me?

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  1. I recently made this, right from the Chowhound site: http://www.chow.com/recipes/29508-kim...
    We used brown rice. It was terrific!

    3 Replies
    1. re: Splendid Spatula

      Looks great, thank you! We recently got a humongous jar of home made kimchi from our Korean friend as a gift. I'll try this out soon!

      1. re: Splendid Spatula

        I once watched Mrs. Hong of the Sorabol Restaurant (before they went chain) make a scrumptious fried rice with just cooked rice, butter and kimchee. Butter and kimchee is a great combination.

        1. re: chocolatetartguy

          wow... that sounds really good, and i have all 3 of those things in my fridge right now.

        1. I'm looking forward to hearing how folks make their fried rice here, as I don't yet have a favorite recipe. I've begun making bigger pots of rice lately and will be freezing more portions ahead, along with stocking Chinese sausages in the freezer, so I've got the basis to make fried rice whenever the mood strikes.

          BTW, does anyone else use soy sauce glaze instead of regular soy sauce in their fried rice? I just discovered it recently. It's dark, thick, usually mushroom-flavored, and gives the finished dish the color you get at restaurants. I even like it just on plain rice.

          7 Replies
          1. re: RelishPDX

            I don't have a favorite recipe either, as I think of fried rice as a way to utilize leftovers, but Chinese sausage is definitely my favorite ingredient.

            1. re: RelishPDX

              I discovered I liked Teryaki sauce more than soy sauce. Soy sauce is too salty for me and Teryaki sauce IS soy sauce with more sugar added. I use Teryaki sauce to marinade shredded chicken overnight and stir fry it. Turns out great.

              1. re: sylvan

                Some people consider sugar to be their secret ingredient that they add to make fried rice better.

                  1. re: FoodPopulist

                    We found the secret ingredient was five-spice powder.

                    1. re: FoodPopulist

                      Ketchup is another trick some people use. It's a subtle sweetness you end up with. For my protein, I prefer char siu over lap cheong and like Sriracha atop that variation.

                      1. re: JungMann

                        My favorite fried rice is basically Thai style, with plenty of chilis, garlic and basil, but my sauce is a multicultural conconction and, yes, a little sweetness helps. I use oyster sauce, fish sauce, tamari sauce, a little sugar, and usually a little lime juice. For vegetables, I like red onions and bell peppers and I usually use fried tofu for the protein.

                1. Day old rice - heat some peanut oil in a hot wok, throw in a couple scrambled eggs, pound it into little pieces with a ladel and remove once cooked. Add some rough chopped garlic, shallots, celery tops, some bok choy, rice, and a couple glugs of soy sauce. Stir fry until almost done then add in shrimp (peas too if you want) and finish cooking it off. Add in your eggs, a couple tablespoons of oyster sauce, and a handful of chopped green scallions and toss to coat. Done.

                  I think that's how I do it...LOL

                  1 Reply
                  1. re: Novelli

                    Same here, at the point where you're adding your herbs and spices I mix in Momomfuku ginger-scallion sauce and some light soy sauce, hopefully I have the ginger sauce made earlier in the day - easy and delicious.

                  2. My all time favorite Stir fried Stick Rice Lo Mia Fan 糯米飯
                    This version works and tastes great
                    http://en.christinesrecipes.com/2010/...

                    1. prepare rice and set aside
                      in wok add oil and veg-carrots, shallots, scallions, finely sliced cabbage, ginger, garlic, bean sprouts. take out gently cooked veg, if needed for eggs add a bit of sesame oil. scramble add seasoning, rice and veg toss to blend all. can sprinkle sesame seeds over for texture or not...up to you

                      1. I've posted this elsewhere before, but this is my mom's fried rice. The technique is basic and straightforward, but the end product is so much more than the sum of its parts. Don't skip the step where you stir fry the whites of the green onions, which I think is the key to the whole dish. And don't substitute the bacon for your first go around. It may sound weird, but it's so damn good.

                        Note: quantities are approximate

                        1.5 cups uncooked long grain or basmati rice
                        2 bunches of green onions
                        ½ to 1 lb. of bacon
                        3 or 4 eggs, beaten
                        3 or 4 Tbsp. of oil or bacon fat
                        soy sauce

                        Rinse the rice well (you want to remove the surface starch). Cook rice and set aside. Note that cold, leftover rice is even better than fresh.

                        Chop and fry the bacon in a wok or large deep pot with high sides (e.g., an 8 qt. dutch oven), then drain and set aside. If you want to be decadent, leave a couple of tablespoons of the bacon fat in the pot.

                        Chop the green onions to a medium fine cut, separating the white (and the lightest green) parts from the dark green part.

                        Add the oil to the pot (topping up the bacon fat as needed), and heat over high heat until very hot.

                        Add the white parts of the green onion and stir fry for a minute or two until the onions just start to turn golden.

                        Add the rice and stir fry for a couple of minutes (the rice grains should be separated and glisten a bit from being coated in oil).

                        Add soy sauce to taste and stir fry until the rice has absorbed the soy (it should look dry).

                        Push the rice to the sides of the pan to make a well in the middle. Pour in the beaten eggs and gently scramble them (use the spatula to scrape the cooked egg from the bottom, letting the liquid egg flow down). When the eggs are about 2/3 cooked (still a fair bit of liquid egg), stir the rice into it and stir fry until the eggs are cooked and the rice looks dry again.

                        Taste the rice and add a bit of soy if needed. Just remember that you will be adding bacon, which will up the salt content.

                        Add the rest of the green onions and the bacon and stir fry until everything is well combined and the green onions are soft – a couple of minutes.

                        9 Replies
                        1. re: TorontoJo

                          This sounds absolutely delicious. Not that you need to, but have you ever added ham or (god forbid) Spam in addition to the bacon?
                          Off topic, and excuse me for asking, Toronto Jo, is that your dog as your avatar? S/he looks exactly like my departed dear Mishka, whose breed we only guessed at. We have a hound now, but we miss our "orange dog". Can you email me, if you want, your dog's (approx?) breed at
                          undisclosed_owner@yahoo.com
                          (that's my real email). If not, no worries!

                          1. re: pinehurst

                            No spam, but have used just about every other meat instead of bacon: leftover roasted pork, hot italian sausage, marinated steak, etc. But I always, always go back to bacon. :)

                            Yes, that's my dog, and I'll email you shortly.

                          2. re: TorontoJo

                            TorontoJo's fried rice is the best version I've tried.

                            BTW, does your dog bite?

                            1. re: prima

                              Aw, thanks, prima! Everything tastes better with bacon, no? :)

                              "I thought you said your dog doesn't bite?"

                              "That's not my dog."

                            2. re: TorontoJo

                              By the way, my apologies to all the experienced cooks on this board for my overly detailed recipe. I wrote that up a few years ago for some friends who needed very detailed instructions. Reading it back now, it sure makes me sound a bit silly.

                              So let me paraphrase: stir fry the whites of the green onions, toss in rice, add soy to taste, scramble eggs into rice, add bacon and the rest of the green onions. Eat.

                              1. re: TorontoJo

                                not at all TJ. thought it was just some good attention to detail.

                                i'm going to try frying those scallion whites.

                            3. My friend James is a great cook. He invited us over for dinner and recreated the fried rice he had had at Zengo, a chain of Latin-Asian fusion restaurants. The fried rice dish has some traction on-line as a very well-loved dish. I couldn't stop eating it so I got his recipe.

                              ¼ C oyster sauce
                              1 T soy sauce
                              3 T vegetable oil
                              2 large eggs , beaten lightly
                              1 T Mirin (sweet Japanese cooking rice wine)
                              1 C carrots, diced small
                              1 C snow peas, chopped in ½-inch pieces
                              2 medium cloves garlic, minced (about 2 t)
                              6 C cooked white rice (cold), large clumps broken up with fingers
                              1 C bean sprouts (about 2½ ounces)
                              5 medium scallions, sliced thin (about ½ C)
                              2 t Chinese five-spice powder

                              Combine oyster sauce and soy sauce in small bowl; set aside.

                              Heat 12-inch nonstick wok (or skillet) over medium high heat until hot, about two minutes; add 1½ teaspoons oil and swirl to coat pan bottom. Add mirin to eggs and cook without stirring until they just begin to set and the sugar in the mirin causes browning, about one minute, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through and slightly browned, about one minute longer. Transfer eggs to small bowl and set aside.

                              Return wok/skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2½ tablespoons oil oil and swirl to coat pan bottom. Add carrots and white part of scallion and stir fry until crisp-tender, about 2-3 minutes, add snow peas and cook, stirring constantly, 60 seconds; stir in garlic and five spice and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about three minutes. Add eggs, bean sprouts, and remaining scallions; cook, stirring constantly, until heated through, about one minute.

                              Serve immediately. Serves 6-8 people (unless I’m there!).

                              Photos and more at www.foodbeest.com

                              1 Reply
                              1. re: chicgail

                                gad chicgail, that sounds wonderful.
                                I have all except the Mirin, which I asked for @ Trader Joe's but they didn't have it, guess I'll go to BevMo

                                tnx for posting

                              2. i followed a couple of suggestions from this thread - sauteed scallions, onions, garlic, chopped up mushrooms and kimchi in butter, then added the egg, peas, dark soy, and then some gochujang for a bit of heat. no protein as i was serving it with meat already.

                                  1. re: rosetown

                                    "In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang"

                                    Wow.

                                    I don't think I have eaten the top two most delicious foods then. :)

                                    Not Nasi goreng and not rendang

                                      1. re: Chemicalkinetics

                                        "In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang"

                                        Even though it's properly referenced to CNN, CNNs methodology is spurious. The above line in quotes would be, quite properly, deemed 'peacocking', a frowned upon practice, but endemic in Wikipedia. Still in the main, it's a decent article.