July 24, 2015

How To Cook Takeout Chinese Fried Rice At Home



Over on my post The Versatile Blogger, Or That Time You Learned Random Facts About ME!, I mentioned I cook amazing fried rice. More than a few of you were like:


Ravenous, eh?  Ya filthy animals.

In this post, I am going to let you in on my secret Chinese fried rice recipe that tastes better than takeout Chinese food. My husband and I LOVE Chinese takeout, but 1) it is expensive to eat out all the time and 2) Chinese food places can be sketch over in Hoodlum Alley, otherwise known as the place I call home. You never know when your favorite Chinese takeout place will change owners and you will show up and be greeted by this:


Right. So, I went about teaching myself how to make Chinese takeout. Folks, this is not rocket science.  However, once I started writing down the recipe, I realized how much of what I do is freestyle. The recipe does take a little trial and error. But I promise you, if you get this recipe down, you will NEVER order Chinese takeout again.

And your husband is going to be all:


Now, when I make Chinese Fried Rice, I use a wok with lid.  You will find the taste of the fried rice will come out perfect by using a wok.


The wok I am currently using is by Jenn-Air, but I found a comparable wok with lid on Amazon.com.


If your family loves Chinese food and you plan on trying your hand at Chinese cuisine, which you should, I highly recommend purchasing a wok.

Some of you may be thinking, "But Mili Wifey, I don't own a wok. Plus, I can't afford to buy one because I spent all my money on boxed wine and scratch off lottery tickets. HELP ME."

No worries, I got you, #boo.  If you do not own a wok, you can use a large, deep skillet like this:


However, I would only suggest making about 2 cups of fried rice at a time. There will not be as much room and you do not want to be wearing more rice than you eat.

You are also going to need the following grocery items:

Rice 
2 carrots
1 White Onion
2 bundles of green onions
Eggs 
Butter
Soy Sauce
Sesame Oil

Let's get started. I have supplied plenty of pictures as I cook, so take your iPhone, iPad, Galaxy, Notebook, etc to the kitchen with you to compare your version to mine!

First, you will cook your rice.  For every one person eating, you will need at least one cup of rice.  In this demonstration, I will be using three cups of rice.  Any long grain rice is fine; I actually use Minute Rice.  I know my Asian friends will read "Minute Rice" and think:


Whatever, Minute Rice is easy to make and cheap. And this recipe is designed to be inexpensive to make for those of you, like me, who spend their money on important stuff, like cookies and Sonic Slushes.

Once you cook your rice, you need to put it in a storage container and place it in your fridge for several hours. Normally, I make my rice around lunch and refrigerate until dinner time.


The reason we refrigerate the rice is to take all the moisture out of the rice and make it easier to fry. Before I attempted fried rice, I read a blog post from a Chinese cook who said this was essential to making perfect fried rice, so do not skip this step!

Once you are ready to make your fried rice, dice your carrots to about 1 cup of carrots. Set aside.

#paperbowls #eatingfancy

Dice your white onion to about 1/2 cup of onion. Or you can do 1 cup. I do less as my husband is not a huge fan of onion. Set aside.


Chop your green onion to about 1/4 cup.  Set aside.


Scramble your eggs. I scramble one egg per every cup of rice. In this instance, I scrambled three eggs because I used three cups of rice. And if you do not know how to scramble eggs, #girllllll we need to talk.  No, really, try this easy recipe here: Basic Scrambled Eggs


Set aside.

Time to make the fried rice!  Cooking Time Total: About 20 minutes.  

Place 2-3 tablespoons of butter in your wok or skillet, along with the diced carrots and white onions.


The most amazing aroma will begin to fill up your kitchen, and your stomach will begin digesting itself from hunger.

Cook your white onions and carrots in the butter on a medium temperature until the carrots are tender and the onions begin to brown. Once this is done, turn your stove up to a medium high heat (Electric Stove: 6 or 7 Gas Stove: Medium High Flame) and begin to add your rice, 1/3 at a time.  Add in another 2 tablespoons of butter, as well.


Stir your rice, carrots and onions while cooking. You will need to break up any lumps in the rice as you go (because it no longer has moisture, it will be clumped together a bit).  And, you will continue to add your rice, and constantly stir.  I always add my rice like so: 1/3, 1/3, 1/3 until all the rice is in my wok.


Once all your rice is in your wok, you are going to alternate cooking with the lid on and off to fry the rice.  If you are using a skillet, skip this step and cook your rice about 8-10 minutes on medium high heat constantly stirring. The wok lid is designed to keep the heat in and will fry the rice faster and evenly.  This process is a little tricky, but you will get the hang of it and become an expert in no time! I time the process of exchange about 1-2 minutes as follows: lid on 1-2 minutes/lid off 1-2 minutes/lid on 1-2 minutes/lid off 1-2 minutes. Always remember to stir your rice when the lid is off.  

The second time you complete a round of lid on/lid off, add your soy sauce.


You will need about 2 tablespoons of soy sauce. I never measure the soy sauce, I just shake the soy sauce around the wok 2-3 times, being careful not to use too much (trial and error, folks).  Stir your rice, and the end result will look like this:


Now, put the lid on the wok and repeat the lid on/lid off process one last time.  If you are using a skillet, cook your rice about 4-5 minutes longer.  Once you remove the lid, add your chopped green onion and stir.


At this point, your rice should begin to brown. As you stir, you will see the bottom of the rice browned or fried. If this is not happening, turn up your heat.  If the rice is browning too fast, turn down your heat.  

Add your scrambled egg and mix thoroughly, chopping it into smaller pieces.


Continue to cook and stir for about a minute. Then, add 2-3 dashes of Sesame Oil.


You can buy Sesame Oil in the International or Asian section of any grocery store.  Some people add Oyster Sauce (also found in the International or Asian section of the grocery store), but I never have because my husband is deathly allergic to seafood. This is another reason I learned to cook Chinese food at home. We are guaranteed his food is never mixed with seafood.  

Continue to stir and cook for another 1-2 minutes.  If you are using a wok, put the lid on your fried rice and turn off the stove.  The wok lid will not only continue to cook the rice a bit, but keep the fried rice warm while you are eating.  Your family is going to want seconds. And thirds.

Here are the final results:


This recipe has no MSG and, although it is not 100% healthy, it is much better for you than takeout Chinese. I promise you can eat this on date night with your spouse/fiance'/boyfriend and not feel like this:


I would never do that to you.

Here is a photograph of the dinner I made with fried rice, Beef with Broccoli.


Taste of Chinese Dragon, call me.

I hope you enjoy my recipe!

And, for my lurkers out there, if I catch you stealing photographs of my food without giving me credit, then, well:


If you have any questions about the recipe, leave them in the comments below!  Let me know if you try it out.  Also, what's your favorite Chinese takeout dish?

Dishing up yummy nom noms, I am,

56 comments:

  1. That actually looks yummy and easy enough to make. One thing I do have now at home is rice, thank goodness for Asian mommies...;)

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    1. My dad devours this rice! He loves it!
      Yes, I need to meet up with your mommy for sushi. She can tell me what is good and what is bad! And also tell the restaurant to quit making ratchet sushi! Lol

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  2. Not only does this sound delicious, it's beautiful! Pinning so my husband can make it (cause I'm hopeless in the kitchen)!

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    1. Oh thank you!!
      Let me know if your husband makes it!! :)

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  3. Oh yum, yum. I luffs a bit of rice in my bowl so I'll get Mum right on this one!!!!!
    Drool....drool
    Loves and licky kisses
    Princess Leah xxx

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  4. haha you're killing me with these memes! love it! This looks so good!

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  5. sounds pretty similar to what we make - we also add chopped up bacon and fried rice seasoning we get from our local Chinese food market

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  6. MY MOM LOVES RICE ANY WAY IT IS PREPARED!!
    HUGS MADI

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    1. She should totally try this recipe out! She will love it!

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  7. Maybe the neighbor guy will cook this for our family, when mom cooks the firemen always show up....it sure looked really good.
    stella rose

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    1. Lmao no way!! Hahaha.
      Feeding people is one of my favorite things to do! Maybe one day at a Blogville meetup I'll bring the food!!

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  8. This looks so good, I need it!!! :)

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  9. Replies
    1. It's so easy! Your kids will love it!!

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  10. We love Chinese Food! Like the cowspots we also add chopped bacon to ours. Your rice looks yummy,we must give it a try
    hugs
    Mr Bailey, Hazel & Mabel

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    1. MaddiethePug totally approves of bacon in fried rice. Did you know she has a Bacon Party every Sunday morning? Yep, she gets bacon AND sticky buns! Lol!

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  11. OMG! We are now best friends for all eternity!

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  12. I am coming to your house for dinner! Minus the soy sauce (makes me so sick - one reason I don't eat takeout Chinese!), this looks to die for. I might make this tomorrow!

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    1. Oh awesome! You could skip the soy sauce. Just use a little bit more butter for flavoring and make sure to add in some salt....I would use sea salt, if you have it! I think with more butter it would be awesome (see me channeling my inner Paula Dean).
      I hope you enjoy!

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  13. That looks so good. I hope you do more cooking posts. I have tried making fake fried rice using cauliflower. I think I'll try your version sometime.

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    1. Definitely try it out! I actually like making this for my dad because we are trying to keep him away from the fast food and takeout (since his health is poor).
      Using cauliflower? Now that is interesting!

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  14. This looks ridiculously good! I think you have found your calling---you could be a food blogger, but gawd how I love your humor (and your Maddie posts)!! Also--- the pictures you add to your posts are SPOT ON and always have me LMAO. :)

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    1. Well, I will try to do some more posts on easy recipes I think everybody will enjoy - like takeout at home or "fast food" at home!
      Thank you so much!!! You are hilarious too lady!!

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  15. I used to make it at home with canned peas and carrots and an egg. It always turned out well. That was during the time when they had those Wanchai Ferry dinner kits. You just added chicken and it had everything in it you needed to make sweet and sour chicken or sesame chicken. The rice in those kits sucked, but I always threw it away and used my own. They stopped selling it and now they just have those frozen versions...it doesn't turn out as well, though, and there's very little in each bag.

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    1. Yes, absolutely! I should have mentioned you can add peas also...or the little corn that they use at the takeout Chinese places (which they sell in the International section of the grocery store, as well). And you can use the frozen veggies they sell at the store too (which are sometimes REALLY cheap).
      I know those Wanchai Ferry dinner kits girl. I used to have them in the law school-apartment days freezer. Of course, I never could quite reach for them past my bottle of vodka. Vodka kept getting in the way. LOL

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  16. Hi hi - we wanted to leave a message about the Allergy shots Reilly has - we tried everything with him - even a specialist dermatologist vet and he went on a year of twice weekly shots that were meant to desensitize him - it didn't work. He had tried all the recommended allergy meds including the new ones but no results. The only thing we found that have helped him are Depo Medrol shots. At one point he was on them every two weeks but is now able to go 4 weeks. We buy the medicine through our vet and give the shots at home as it works out a lot cheaper.

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    1. Thank you for this!! Maddie is going through a nasty itchy spell and so is my moms Pekingese!! It's awful! I'm going to pass this on to her too!

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  17. Yum I am gonna have to try this recipe out when my sis-n-law comes next week :)

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    1. Oh yay!!! :) let me know how it works out!!

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  18. Fried rice is one of my faves! Loooove it. My husband, not so much. Thanks for the recipe and the tip on refrigerating the rice. Got a good crab Rangoon recipe?

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    1. I do!! I'll have to post that one day!!

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  19. I like the part about taking a walk! Wait. (What, Cam? A what?) OK. A wok, not a walk. Rats.
    Well, it still sounds good. Did you let Maddie taste-test the rice? How about the chopped carrots?
    Yours sincerely,
    Margaret Thatcher

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    1. She loves the eggs. MaddiethePug loves mommys scrambled eggs. Lol

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  20. Love your polish color btw!!

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    1. Oh thanks! It's Sinful Colors and I don't recall the name of it, but I like it to call it "Marvel Blue."

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  21. SHE makes a good fried rice, too. Actually, thanks for reminding her. Might have some for dinner.

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    1. Yay! Sounds like an awesome Sunday night!! :)

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  22. This looks delicious. I definitely need to try it. My husband happened to discover the local health's departments inspection website a few months ago, and we looked up our go to Chinese place. And let's just say we have not been back after reading the report. They may have mentioned roached. And mice. YUCK. BUT, we have really been missing our Chinese food dinners so this is going to go right into my meal rotation!! Thank you!!

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    1. Omg barf. Lol!
      You should try it at home girl! its so easy! I'll post a Chinese dish recipe I make in the future. We have sweet and sour chicken, orange chicken, beef with broccoli, etc once a week! The family loves it!! And it's so much better for you than that crap from the takeout places. Xxoo

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  23. looks yummy! thanks for the step-by-step! wish you lived nearby. you and my husband could start a chinese restaurant. he recently mastered mongolian beef and it is heavenly! he also does an amazing egg drop soup. :)

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    1. Oh wow!! Yes we could open a place! I'm also a pretty good bartender and pastry chef!

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  24. yay! I'm so glad you posted this! Also- box wine and lottery tickets, I'm dying. So hilarious.

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    1. Lol I'm glad someone caught that!! :) xxoo

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  25. No, seriously. You need to audition for The Next Food Network Star. You crack me up!!!!

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    1. Lol! That would be fun! I would be so hated on reality tv though. I can be a bit polarizing. It's all the blonde hair! People hate me because I'm tooooo blonde!! Lmao

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  26. Cool! It is so simple to follow.

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    1. I hope you try it! It's delicious!! Xxoo

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