Cantonese Style Fried Rice
Cantonese Style Fried Rice
Ingredients
- 6 tablespoons peanut oil, or lard
- 1 1/2 teaspoons salt
- 2 eggs, well beaten
- 2 cups bean sprouts, optional
- 1 cup onions, chopped fine
- 2 teaspoons seasoning powder, (MSG)
- 4 teaspoons light soy sauce
- 10 cups cold cooked rice
- 1/2 cup fresh scallions, chopped fine
- 2 teaspoons dark soy sauce
- 1/2 teaspoon pepper
Instructions
- 1
Ensure you have cold, day-old rice prepared. This is crucial for the best fried rice texture.
- 2
Prepare the other ingredients: chop 1 cup of onions fine, beat 2 eggs, and chop 1/2 cup of fresh scallions fine. If using bean sprouts, you may optionally remove the bottom part of the sprouts.
⏱️ 10 min
- 3
Heat 6 tablespoons of peanut oil or lard in a large, hot skillet or wok over high heat until shimmering.
⏱️ 1 min
- 4
Add 1 1/2 teaspoons of salt to the hot oil and swirl it around to season the pan.
- 5
Add the 2 well-beaten eggs to the wok and stir-fry for 1 minute, or until firm and lightly scrambled. Break them into smaller pieces.
⏱️ 1 min
- 6
Add 2 cups of bean sprouts (if using), 1 cup of chopped onions, 2 teaspoons of seasoning powder (MSG), and 4 teaspoons of light soy sauce to the wok. Fry for 2 minutes, stirring constantly to combine with the eggs.
⏱️ 2 min
- 7
Add 10 cups of cold cooked rice and 1/2 cup of fresh scallions to the wok. Mix well, breaking up any clumps of rice, and continue stirring vigorously for 4 minutes to ensure all ingredients are evenly distributed and the rice is heated through.
⏱️ 4 min
- 8
Add 2 teaspoons of dark soy sauce and 1/2 teaspoon of pepper. Mix well to incorporate all ingredients and sauces, ensuring the dark soy sauce coats the rice evenly for color and flavor.
⏱️ 2 min
- 9
Serve the Cantonese Style Fried Rice immediately while hot.
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Style Fried Rice
- 6 tablespoons peanut oil, or lard
- 1 1/2 teaspoons salt
- 2 eggs, well beaten
- 2 cups bean sprouts, optional
- 1 cup onions, chopped fine
- 2 teaspoons seasoning powder, (MSG)
- 4 teaspoons light soy sauce
- 10 cups cold cooked rice
- 1/2 cup fresh scallions, chopped fine
- 2 teaspoons dark soy sauce
- 1/2 teaspoon pepper
Instructions
- 1
Ensure you have cold, day-old rice prepared. This is crucial for the best fried rice texture.
- 2
Prepare the other ingredients: chop 1 cup of onions fine, beat 2 eggs, and chop 1/2 cup of fresh scallions fine. If using bean sprouts, you may optionally remove the bottom part of the sprouts.
⏱️ 10 min - 3
Heat 6 tablespoons of peanut oil or lard in a large, hot skillet or wok over high heat until shimmering.
⏱️ 1 min - 4
Add 1 1/2 teaspoons of salt to the hot oil and swirl it around to season the pan.
- 5
Add the 2 well-beaten eggs to the wok and stir-fry for 1 minute, or until firm and lightly scrambled. Break them into smaller pieces.
⏱️ 1 min - 6
Add 2 cups of bean sprouts (if using), 1 cup of chopped onions, 2 teaspoons of seasoning powder (MSG), and 4 teaspoons of light soy sauce to the wok. Fry for 2 minutes, stirring constantly to combine with the eggs.
⏱️ 2 min - 7
Add 10 cups of cold cooked rice and 1/2 cup of fresh scallions to the wok. Mix well, breaking up any clumps of rice, and continue stirring vigorously for 4 minutes to ensure all ingredients are evenly distributed and the rice is heated through.
⏱️ 4 min - 8
Add 2 teaspoons of dark soy sauce and 1/2 teaspoon of pepper. Mix well to incorporate all ingredients and sauces, ensuring the dark soy sauce coats the rice evenly for color and flavor.
⏱️ 2 min - 9
Serve the Cantonese Style Fried Rice immediately while hot.