An unqualified success. This was easy to make and came out perfectly on the first try. It tasted and looked like what you'd hope to get from a restaurant.
My wife and I teamed up. It would have been hectic midway when it was necessary to be stirring the rice in the wok while also mixing seasoning and cutting green onions. I would recommend doing it this way - two chefs - until you're really comfortable with the process.
Our frozen vegetables included peas, corn, carrots and green beans. I picked out the green beans and added fewer fresh carrots than the recipe required since the frozen veggies already had carrots. We also went light on the salt since my wife doesn't care for it. I used extra soy sauce on my rice when it was served - but I'd probably have done that anyway.
An excellent dish that took half an hour once the cooker was done with the rice. I recommend that both chefs watch the 13 minute video before attempting this for the first time. It's not that the meal is difficult, but watching the video will get both on board as to what they're doing.
Chinese Fried Rice, from the Made With Lau youtube channel.
Found here on 3/05/2025: http://www.youtube.com/watch?v=tn0YTv4S9vI
Main Ingredients
• 14 oz uncooked jasmine rice
• 14 oz water
• 1 oz green onion (just the green part)
• 2 oz carrot
• 4 oz frozen corn and peas
• 4 large eggs
• 0.50 teaspoon salt
• 0.30 cup water
• 2 tablespoon oil
Rice seasoning ingredients
• 1 tablespoon light soy sauce
• 1 teapoon dark soy sauce
• 0.50 teaspoon salt
• 0.50 teaspoon sugar
• 1 teaspoon chicken buillon powder (optional)
• 1 tablespoon oil
Step 1: Wash & cook rice
Wash the rice (14 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.
Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.
Step 2: Cut green onions & carrot
Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.
Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.
Step 3: Crack & season eggs
Crack the eggs (4 large) into a bowl. Season with the salt. (0.50 teaspoon), then set aside.
Step 4: Microwave veggies & fluff rice
Once the rice is done cooking, leave it covered to steam for 2 additional minutes.
Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside.
Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.
Step 5: Stir fry & season
Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated.
Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.
(Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)
Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.
Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.
Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.
Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.
Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.
Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.
Step 6: Plate the fried rice
You can plate the fried rice in two ways.
Direct method
Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.
Bowl method
Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.
Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation.
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