While it’s a simple recipe to execute, it can easily be messed up if you skip one or two steps and/or key ingredients. And if you don’t want to disappoint Uncle Roger as Jamie Oliver did, be sure to take note of the important elements you need to prepare.

What are the most important ingredients?

First and foremost, the most important ingredient in egg fried rice is, well, the rice itself. You can work with most kinds of white rice but it absolutely, positively, must be cooked cold, leftover rice. Day-old white rice from the fridge is perfect and will ensure your execution of this recipe is successful.

This step is key because freshly cooked rice ends up becoming mushy when stir-fried. And the last thing you want is for your egg fried rice to be more akin to porridge. So, if you’re making rice the day before, make a bit extra to store in the fridge.

Also, as the name suggests, you’ll also need eggs. You can use pretty much any kind you like or have available. However, if you have the option, definitely go for large, free-range eggs. Not only do these give you more egg in your fried rice, but also I’ve found they taste richer than most other kinds.

Finally, I need to mention one more ingredient that I typically omit (sorry Uncle Roger): MSG. There’s no doubt that a pinch of this stuff gives egg fried rice an extra boost of umami. However, Me and my family have been making this recipe for ages and we’ve been able to make it super flavorful without MSG. So, the choice is yours here.

All in all, you’ll need the following ingredients to make my authentic Chinese egg fried rice recipe.

Ingredients:

• 380g leftover rice
• 2 medium free-range eggs
• 80g mild Chorizo
• 300g sweetheart cabbage
• 1 medium carrot
• 1 medium red bell pepper
• 5 tbs vegetable oil
• 1 tbs light soy sauce
• ½ tbs dark soy sauce
• 1 tbs oyster sauce
• Spring onion x 2
• Salt to taste

Wait a minute! Chorizo in Chinese egg fried rice? What am I trying to pull here, you ask? Well, here’s the thing. Ever since I discovered this kind of sausage, I can’t help but add it to a lot of dishes. Its oils are bursting with flavor and give the dish an extra kick. If you don’t like spice, you can omit this and the recipe will still be great.

Remember, always gather and prep your ingredients before cooking so you’ve got everything on hand. Now, with that out of the way, time to start cooking!

How to Make Chinese Egg Fried Rice with Chorizo

1. Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
2. Cut the chorizo and carrot into small cubes.
3. Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
4. Cut 2 spring onions into small decorative pieces.
5. Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
6. Crack 2 medium eggs, and beat well.
7. Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
8. Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
9. Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
10. Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
11. Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
12. Add in the scrambled eggs, mix, and stir fry well.
13. Turn off the stove, sprinkle the chopped spring onion pieces.

And that’s it! Serve and enjoy while warm (请慢用 qǐng màn yòng)!

What other variations can I try?

As mentioned before, this recipe is very versatile and can be modified to suit your taste. One popular variation is to add diced vegetables such as carrots, peas, and bell peppers. These can be stir-fried with the rice and eggs for a delicious and healthy twist on the traditional recipe. Another variation is to add protein such as diced chicken, shrimp, or tofu. This will make the dish more filling and satisfying.

Another variation is to add a touch of spice by adding a teaspoon of chili paste or a diced chili pepper to the pan while stir-frying. You can also add a touch of sweetness by adding a teaspoon of sugar. These variations give a different flavor profile and make it a perfect dish to serve with a side of stir-fry vegetables or meat.

You can also change the type of rice you use, such as using Jasmine or Basmati rice. This will change the texture and flavor of the dish, making it more fragrant.

In conclusion, this egg fried rice recipe is a great base, and you can play around with different ingredients and seasonings to create a unique and delicious dish each time you make it. So, don’t be afraid to experiment and make it your own!

What is the history of Chinese Egg Fried Rice?

Egg fried rice, also known as “chao fan” in Chinese, is a popular dish that has a rich history in Chinese cuisine. It is believed to have originated in the southern region of China, specifically in the city of Canton (now known as Guangzhou), where rice is a staple food. The dish was first created as a way to use up leftover rice from the night before, as it was a cost-effective and efficient way to feed a large number of people.

The dish gained popularity in the United States and Europe in the 20th century and became a staple in Chinese-American cuisine. The dish is loved for its simplicity, versatility, and delicious flavor. It is often served as a side dish or a main dish depending on the ingredients added.

In China, it is a common street food and can be found at local markets and street vendors. It is also a popular dish at Chinese restaurants and can be found on many Chinese menus worldwide.

In summary, Chinese egg fried rice is a classic dish with a rich history in Chinese cuisine, it’s a versatile, easy and delicious dish that is enjoyed by many around the world. This recipe is a traditional and authentic way to make Chinese egg fried rice, and it’s sure to be a hit with your family and friends.

And that’s it! You’ve just made a delicious and authentic Chinese egg fried rice dish. This recipe is incredibly versatile, so feel free to add in any other ingredients you like, such as diced vegetables or protein. You can make it your own by adding in different flavors and ingredients to make it unique.

We hope you enjoy this recipe and will give it a try! If you do make this dish, be sure to take a picture and tag us on social media. We can’t wait to see your creations!

This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind

Recipe by LinCourse: Rice, SidesCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

7

minutes

Cooking time

5

minutes

This recipe teaches you how to make a flavourful and healthy authentic Chinese egg fried rice, with a twist if you want to spice things up!

Ingredients

• 380g leftover rice

• 2 medium free-range eggs

• 80g mild Chorizo (optional)

• 300g sweetheart cabbage

• 1 medium carrot

• 1 medium red bell pepper

• 5 tbs vegetable oil

• 1 tbs light soy sauce

• ½ tbs dark soy sauce

• 1 tbs oyster sauce

• Spring onion x 2

• Salt to taste

Directions

• Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
• Cut the chorizo and carrot into small cubes.
• Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
• Cut 2 spring onions into small decorative pieces.
• Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
• Crack 2 medium eggs, and beat well.
• Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
• Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
• Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
• Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
• Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
• Add in the scrambled eggs, mix, and stir fry well.
• Turn off the stove, sprinkle the chopped spring onion pieces.
• Serve and enjoy while warm (请慢用 qǐng màn yòng)!

The post This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind appeared first on Lin's Chinese Kitchen.

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So back to our dish today. As a tradition, Uyghur people would sit together at a big table to feast, chat, dance, and sing during the New Year. Uyghur lamb pilaf (shouzhuafan) would be served to all the guests. The host would bring clean water and towels for all the guests to wash their hands so they can eat with their fingers, hence the “手抓饭（shǒu zhuā fàn）” in Chinese which literally means “hand grab rice”. 

For this recipe, we are going to use the leftover Chinese-style roasted lamb from the previous night. Isn’t it the best when the food we cook can just keep giving?! 

Traditional Uyghur lamb pilaf will only require carrots and onion. But as a vegetable lover, I always like to toss what I have in the fridge in the mix when I have the chance.

What you need to cook Uyghur Lamb Pilaf

You will need the ingredients in the image below to make this delicious dish. On top of all this, you’ll need rice, of course.

Now on the recipe!

Uyghur Lamb Pilaf (Shouzhuafan) Recipe

Recipe by LinCourse: RiceCuisine: Chinese, UyghurDifficulty: Super Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

This recipe shows you how to make Uyghur Lamb Pilaf, a perfect recipe to take advantage of any leftovers you have from another lamb dish.

Ingredients

• Roughly 200g roasted lamb leftovers

• The lamb juice and oil from the leftovers

• 2 celery sticks

• 2 x medium-sized carrots

• A handful of dwarf beans

• 1 medium-sized potato

• 1 tbsp dark soy

• 1 tsp sugar

• ½ tsp ground cumin

• 1 cup rice

• Salt to taste

Directions

• Wash all the vegetables, peel the potato and carrots. Cut them all into small cubes (roughly 1cm x1cm).
• Soak potato in the water while we prepare other ingredients.
• Cut the leftover lamb into small cubes too, or bigger if you prefer a chunkier texture.
• Set your pressure cooker to browning (you can also do this in a frying pan), put in the leftover lamb oil and juice you have collected from last night, and heat it up. Add in the chopped lamb cubes, let it cook.
• Add in all of your vegetables, let it cook. Make sure to mix well during cooking.
• Rinse 1 cup of rice with water first (Asian habit :p), drain. Add the rinsed rice to the mix and pour water until it reaches the top of all of your ingredients. Add ½ tsp ground cumin, 1 tsp sugar, 1 tbsp dark soy, salt to taste and mix well.
• Set your pressure cooker to the “rice” option and let modern technology does its magic. One more tip, don’t rush to open the pressure cooker after the cooking process is completed. It is better to let all the steam settle and be absorbed by the rice. I usually let it sit for 20-30 minutes before serving.
• That’s it. All done. Garnish it however you like and you have a full meal again! How awesome is that! I like to eat mine with Laoganma chilli oil, and Yanni prefers to enjoy his Shouzhuafan (Uyghur polo) with some Greek yoghurt. Let us know how do you prefer to enjoy yours in the comment 请慢用 (qǐng màn yòng)

Try It Yourself!

And there you have it! You now know how to make Uyghur lamb pilaf out of your lamb leftovers. Give it a try and let us know how it went by sounding off in the comments below. If you do make this recipe, we’d love to see the results so post it on Instagram and tag us @linschinesekitchen.

The post Uyghur Lamb Pilaf (Shouzhuafan) Recipe appeared first on Lin's Chinese Kitchen.