Recipe by CACHET
"Tastes like a Chinese restaurant dish."
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uncooked instant rice
soy sauce, or to taste
Typically I make rice and no one eats it but me. I tried this recipe and my family complained that I didnt make enough rice. This is a very easy, low mess way of doing it. I added my egg to the boiling water/soy mixture and beat it like I would egg drop soup. Added the rice, some green onion tops, black pepper to taste. I used chicken broth instead of water or boullion as well. Doing it that way I didnt' need any salt either, it was perfect (I'm a saltaholic and it was still fine). Very nice, thanks.
This recipe had a decent (if bland) flavour, but the end results didn't pan out for me so well. This was less the recipe's fault and more me trying to cut down on the amount of pans used (COOK THE EGG SEPERATELY-- DON'T BREAK IT ON TOP; it makes the rice mushy). I also found the amount of water-to-rice ratio in Step 1 too much-- follow the directions for whatever rice you get and add the stock-cube. Even all that, though, doesn't take away that the taste of this recipe is just "so-so."
I have used this recipe twice. The first time the rice was ok but better with a few modifications. Cooking the rice ahead of time and refrigerating it makes a big difference. I didnt have the time the first time to do this. also, i used regular oil and sesame oil to fry the rice in and the sesame oil added a much needed flavor. i used frozen peas and carrots and chopped onion and added the beaten egg over the mixture and cooked until the rice was no longer shiny. Cooking the egg this way worked better for me than frying it in advance. I cooked the bean sprouts seperately in sesame oil and soy sauce and added it to the rice in the end. YUMMY. Thank you so much for the recipe!
Ever have your husband tell you at the last minute he needed to bring a side dish to a cookout? That was my night. So i searched through my cabinets and realized that i hadn't been to the store lately, but i did have a TON of rice. I searched for rice and found this.
I did not make this expecting it to taste like my usual Chinese bistro's rice, i made it because i had all the ingredients, it was cheap and it could feed a lot of people.
I cooked the rice the night before and refrigerated it. In the morning i did the rest. I doubled the recipe. The only soy sauce i had was a handful of the little packets, and it was enough.. .more than enough. I couldn't have made this had the rice not been refrigerated over night.
I added Sriracha Hot Chili Sauce, the red Chinese sauce with the rooster on the bottle, about a teaspoon. It really spiced it up. Gave it a great taste, just a little kick.
It was a hit at the cook out. Cheap, quick and tasty... what more could you ask for?
I was afraid I would mess this up because I have never made anything like this before. I took some ideas from other recipes and it turned out delicious. I added some scrambled egg, carrot, celery, mushrooms, and diced ham. Used Peanut oil, hot garlic sauce, a dash of ginger. We will be making this many times again, my husband ate all of it..no left overs! Thanks for the idea.
Just what it claims to be. It is easy to make, and taste just like the fried rice you get in a resturant. My kids love it! Thanks for posting it!!!
Just loved this! I kept finding things to add in. Minced pickled ginger,fresh garlic,bell pepper,carrot,last of the fresh peas from the garden. I did leave out the sprouts, just didn't have any on hand. I used leftover sushi rice too. I served it with Simple Stir Fry over it and even my picky picky kid ate it right up! Thanks for sharing this!
Tho this was indeed great, i find i'm still looking for the Perfect fried rice recipe. I'd recommend washing the rice in ice water a couple of times before starting.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Rice II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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