Barry's International Kitchen

August 18, 2009 

Chinese Style Fried Rice

I am really tough to make Fried Rice for, most have an odd taste that I don't like, I think it is from too much soy sauce, so this recipe uses much less soy sauce than any other recipe you may have seen.  I use Char Siu and it is Pork Fried Rice but you can use shrimp, chicken, pork or even beef if you like.  Marinate meat in a bit of soy sauce and Sherry or substitute for 1/2 hour or so and then stir fry before use.  In a couple of days when it cools off I will post how to make Char Siu using your oven and skews.  Like all oriental food made here in the USA, it is not authentic and limited by available products and our knowledge just isn't as great as those who have been making it traditionally for hundreds if not thousands of years.


This recipe used 1/2 cup of Jasmine Rice(not really Chinese more Thai but very good) or rice of your choice, it makes two generous portions, adjust recipe for more if you need to.  It is best to make the rice the day before, everyone agrees this makes a better stir fry.


You may find you want more soy sauce or you may not and think that it is good and even better than what you have had.  Visually my Fried Rice doesn't get that dark look of Fried Rice which is produced by the soy sauce.

1 TBSP soy sauce or to your taste

3/4 TBSP Garlic Powder

1/2 TSP Sea Salt

1 TBSP sugar

Set aside and will be used after all ingredients are added to the dish.

Add to Wok or hot pan

3 -4 TBSP Oil I like Sesame but will use Vegetable oil for economy

2 - 4 cloves of garlic minced

1/2 tsp soy sauce

1/2 - 1 cup of Julian Carrots

1/2 = 1 cup sliced Celery

Cook until celery and carrots have softened a bit but you still want them to have some bit don't make them mush

Push everything to one side and add 2 lightly beaten eggs and stay right with it and stir fry the egg

Add rice, char Siu(or shrimp or meat already prepared)  and sauce you prepared above, mix so sauce coats as much as it can

Top individual servings with sliced Scallions.

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