Traditional Mandarin Fried Rice
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 2049 Total Fat 76 g Saturated Fat 8 g Carbohydrates 301 g Dietary Fiber 6 g Sugar 1 g Protein 33 g Cholesterol 125 mg Sodium 1208 mg
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
Ready to whip up restaurant-quality fried rice at home? For the best texture, use cooked and chilled riceday-old rice is ideal, as its drier grains soak up flavors like a dream, delivering that perfect fluffy bite every time.
- Canola oil
- 3 eggs
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bunch scallions, chopped (keep green and white parts separate)
- 1 lapchang (Chinese sausage), diced (or substitute 4 strips of cooked bacon)
- 8 cups cooked, day-old long-grain rice
- 3 tablespoons light soy sauce
- 1/2 teaspoon white pepper
- Salt, to taste
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- Heat a wok and add about 2 tablespoons of oil; quickly scramble the eggs until just set, then remove and set aside for that fluffy pop later.
- Return the wok to the heat and add more oil if needed; stir-fry the garlic and ginger briefly until irresistibly fragrant, awakening your kitchen with aroma.
- Toss in the white parts of the scallions and diced lapchang (or bacon), stirring until warmed and bursting with savory goodness.
- Add the cold rice, breaking up clumps and mixing thoroughly so every grain gets coated in those bold flavorswatch the magic happen!
- Pour in the soy sauce, sprinkle white pepper, and fold back the scrambled eggs for a harmonious blend.
- Taste, adjust with salt if needed, and serve immediately piping hotyour taste buds will thank you!
