Imagine a dish that can turn leftover rice into a mouthwatering meal in just 25 minutes - welcome to the world of Chao Fan, the Chinese fried rice that's about to become your new culinary obsession! This incredibly versatile recipe is not just a side dish, but a complete flavor explosion that combines tender vegetables, perfectly scrambled eggs, and rice with an irresistible golden-brown crispiness that will make your taste buds dance.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 cups cooked rice
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Ensure the rice is day-old and cold, as freshly cooked rice can become mushy when stir-fried. If using freshly cooked rice, spread it on a tray and let it cool completely.
- Prepare all ingredients by chopping green onions, measuring vegetables, and beating eggs in a small bowl.
- Heat a large wok or wide skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Pour beaten eggs into the hot pan and quickly scramble them, breaking into small pieces. Once cooked, transfer eggs to a separate plate and set aside.
- Add remaining oil to the pan and increase heat to high. Add mixed vegetables and stir-fry for 2-3 minutes until they're slightly tender but still crisp.
- Add cold rice to the pan, breaking up any clumps. Spread rice evenly and let it sit for 30 seconds to develop a slight crisp, then stir-fry.
- Pour soy sauce over the rice, stirring continuously to ensure even distribution and prevent burning.
- Return scrambled eggs to the pan and mix thoroughly with the rice and vegetables.
- Season with salt and pepper to taste, continuing to stir-fry for another 2-3 minutes.
- Garnish with chopped green onions and serve hot immediately.
Tips
- The Rice Rule: Always use day-old, cold rice to prevent mushiness and achieve that perfect fried rice texture. If you're cooking rice fresh, spread it on a tray and let it cool completely.
- High Heat is Key: Use a wok or wide skillet on high heat to get those signature crispy edges and prevent soggy fried rice.
- Prep is King: Have all ingredients chopped and ready before you start cooking, as fried rice comes together quickly.
- Don't Overcrowd: Ensure your pan is large enough so ingredients can stir-fry, not steam.
- Soy Sauce Technique: Add soy sauce gradually and stir continuously to distribute flavor evenly without burning.
- Optional Flavor Boosters: Consider adding garlic, ginger, or a splash of sesame oil for extra depth of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
