The secret to making restaurant style fried rice is…
Restaurant Style Fried Rice
Vegetarian | Quick and Easy
When I order Chinese food, fried rice is a must. There’s just something irresistabe about eggs and salty rice for some reason… The ingredients are all so simple, but every time I tried making it, it didn’t turn out quite right. Usually the texture was wrong. I finally discovered a one pan way to make fried rice and it comes out tasting exactly like it does when I order take out! The secret, I discovered, is peanut oil and green onions. It does taste good with olive oil and yellow onions, but what gives it that restaurant quality taste is the peanut oil and green onions. Those were the two things I don’t usually keep in my house, but I was glad I picked them up for this recipe. I’ve since discovered that peanut oil and green onions make most homemade Asian dishes taste a lot more like what you’d order in Chinese and Japanese restaurants, so I’ve now been making a habit of keeping them around!
This fried rice recipe comes out tasting exactly like it does from Chinese restaurants!
1 1/2 cups dry rice
3 cups water
3 Tbsp peanut oil
5 large eggs
1 1/2 cups frozen mixed peas and chopped carrots
1/2 tsp sesame oil
1/2 cup low sodium soy sauce
3 green onions, sliced (white part and green leaves)
Step by Step Instructions
Mix the rice and water together in a 3 quart pot. Turn the burner to high. When the water starts to boil, cover the pot, reduce heat to the lowest setting, and let cook for 20 minutes until all of the water is absorbed
Beat the eggs in a separate bowl. Pour the peanut oil into a 12 inch skillet and turn the heat to medium high. When the oil is hot, add the eggs and cook like scrambled eggs until the egg is cooked but not browned
Add the peas and carrots and all of the rice
Add a 1/2 tsp sesame oil and a 1/2 cup of low sodium soy sauce
Mix well until all of the rice is evenly coated in the soy sauce
Cover and cook until the peas and carrots are hot
Turn off the heat and add the green onions, mixing well
Serve immediately with roasted cashews
Did you make this recipe? Have a question?
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