Restaurant-Style Chinese Fried Rice
A fried rice recipe tailor-made to be as close to restaurant-style as I could get it.
Equipment
- 1 Wok
- 1 Rubber Spatula
Ingredients
- 3 Tbsp Butter Divided.
- 5½ Cups Jasmine Rice Cooked a day in advance for best results.
- 2 Cloves Garlic Minced.
- ½ Lb Beef Chopped small.
- ⅓ Lb Small Shrimp
- 1 Cup Carrot Chopped small.
- ½ Cup Onion Diced.
- 2 Eggs Whisked and beaten.
- 4 Tbsp Soy Sauce
- 2 Tsp Teriyaki Sauce
- 1 Tsp Sesame Oil
- ½ Tsp MSG Optional.
Instructions
- Melt 1 Tbsp of butter in your wok or skillet and add the egg. Stir just like you're making scrambled eggs, which you basically are.
- Move the eggs to a bowl, add in another tablespoon of butter. Once melted, toss in the carrots, onions, and garlic. Saute until the carrots are starting to get soft, about 6-7 minutes depending on how small you've chopped them.
- Remove the veggies and melt the remaining butter. Toss in the beef and cook for about 3-5 minutes, or until done. Remove and set aside with the veggies and eggs.
- Add in the shrimp and cook until done. I used raw shrimp, so it took about 4 minutes. Pre-cooked shrimp can be heated up a shorter period.
- In a bowl, mix together the soy, teriyaki, sesame oil, and optional MSG.
- Return the eggs, beef, shrimp, and veggies to the wok.
- Add the rice, carefully breaking it up, and add the sauce.
- Stir everything together until it's hot and incorporated. Enjoy!