Chinese fried rice is so easy to make too. As long as you have the right ingredients, sauces and and spices you're gonna be fine. In fact, I sorta did mine like whatever. Just threw in what I thought would be right and it turned out awesome! Even tastier than take-out! A word of warning though, I made a ton of it because I knew that this was all that I was going to eat for my lunches along with a couple of egg rolls. But if you want, you can reduce the recipe by half and serve it as a side dish to any meal you make. Here's how to do it.
- 1 lb of chicken breasts
- 1 can 19 oz (540ml) of diced carrots and green peas
- 1/2 a pack of sliced mushrooms
- 2 tomatoes
- 1 small onion (I used half a large spanish onion)
- 3 stems of green onions
- 1 small red or green pepper (I had left over green peppers from last week's recipe)
- 2 eggs (heck, 3 would've been even better!)
- Some oil for cooking
- Sesame oil
- 1/2 cup Soy sauce
- 1 cup Hoisin sauce
- 2 cups of bean sprouts
- 1-2 tbs Chinese 5 spices to taste
- 2 cups Uncle Ben's converted rice
- 1 box of frozen egg rolls (you know, to accompany the rice)
First off, just pop those egg rolls in the oven. Those things'll cook themselves. Put 'em on a baking sheet and stick 'em in there at 375 F. After the first 10 minutes, flip them over, then waint another 10 minutes. BAM! You got egg rolls.
And they even come with the plum sauce!
Also, you may want to cook the rice first since it needs to be cooked by itself before mixing it with anything else. So, go ahead and cook 2 cups of rice according to the instructions on the box. Usually it's about 2.5 cups of water for 1 cup of rice. First, get the water to a boil with some salt and a tablespoon of butter or margarine. Then add the rice and let it cook until it's just about done. Drain if you have to and set aside.
I cooked one cup at a time because I don't have very big pots.
While those egg rolls are a cookin' and that rice is boilin', let's get a choppin'! While you're doing all this, keep an eye on your egg rolls and your rice. Stir that rice from time to time to make sure it doesn't stick to the bottom. Let's get the onions out of the way first because onions are sons of bitches that make you cry... Stupid onions...
Then we move on to those... fruits... Fruits? Bitch, please. Do you bite in a Tomato like you do in an apple? Does it even taste sweet? I don't care if technically it grew from a pollinated flower and has seeds. I'd barely even call it a freakin' vegetable. I mean that thing is all weird inside and gelatinous. Like some kind of larvae vegetable hybrid that never quite evolved to full maturity. Anyway, dice those things up.
Same with the peppers. Chop them up finely.
And the green onions.
Finally, cut the chicken into small cubes.
Before we mix all those together in a big pot, lets cook those eggs first. In a bowl, crack open the eggs and add about 1 tsp of soy sauce and 1 tsp of sesame oil. Then whisk them up to mix them.
In a pan, put 1 tsp of regular oil (I use grapeseed oil), and heat up to medium-low. Cook the eggs so that they break up into small pieces. Chop them with your spatula. Then set aside.
Now bring on the big pot and put it on medium heat. Add 1 tbs of oil and brown the onions. Then add the green onions and the chicken and cook the chicken thoroughly.
When the chicken is cooked, incorporate the can of peas and carrots as well as the tomatoes. At this point add half of the Chinese 5 spices and Hoisin sauce and mix well.
Finally, add the bean sprouts and the mushrooms. Then add all the rice, the rest of the spices and Hoisin sauce, the soy sauce and the scrambled eggs. Mix it all up and let it cook until the mixture is hot. At this point, you can add more soy sauce, Hoisin sauce and a little more spices to taste.
Done! Now serve. I hope you enjoy!
Those chopsticks are just there for show by the way.