Rice Recipe Around the World – Chinese Fried Rice

Chinese Fried Rice

Chinese Fried Rice with Ham Steak and Green Onions

After spending an entire year on the website and reviewing dozens of rice cookers, I thought why not transfer some of my energy and time into how we’d use the appliance  – making mouth-watering dishes from one common ingredient – rice.

If finding the best rice cooker was my mission, I’d say cooking with rice is my obsession. It’s never about the gadget or appliance, but about how we express our love through the language of food. It’s a much larger context where food, culture and people intersect.

I’d like to take you along on my journey to explore rice dishes around the world. I don’t know where the journey will end, if ever.

Chinese Fried Rice

There is nothing more fitting than starting our journey with the Chinese stir-fried rice. I’ve never thought about the origin of this national dish nor why it came about. If I had to guess, I would say it was because someone had some leftover rice and didn’t know what else to do with it.

This is a very simple dish made of steamed rice, meat/s, scrambled eggs and veggies. The trick is to combine the texture of rice, chewiness of meat, airiness of scrambled eggs with crunchiness of vegetables. Of course, there is the sensory consideration with colors – white in rice, red in meat, yellow in egg, green and red in vegetables. Dash a tablespoon of soy sauce for savoriness or umami and add salt and pepper to taste.


4 cups of white medium-grained rice, cooled and grains separated

1/2 pound of meat of your choice, chicken, pork, beef or ham , diced and seasoned (no need to season the ham) with salt & pepper, a dash of soy sauce and Chinese cooking wine or dry sherry (optional)

3 large eggs, lightly beaten with salt and pepper

1/2 cup of diced green onions

2 cups of frozen green peas, diced fresh broccoli and carrots

3 tablespoons of olive or vegetable oil (1 for eggs, 1 for meat, 1 for veggies)

1 tablespoon of soy sauce

Salt and pepper to taste


  1. Heat a large non-stick frying pan over medium heat
  2. Add 1 tablespoon of the oil
  3. Add beaten eggs into the pan and scrambled until cooked through; break the eggs into small pieces with a wooden or plastic spoon and transfer the eggs into a large bowl
  4. Wash and dry the frying pan inside out
  5. Return the pan to medium heat and add a tablespoon of the oil
  6. Add diced meat or ham to the pan and stir continuously until it’s done or lightly brown (in the case of ham); transfer the cooked meat or ham to the same large bowl for the eggs
  7. Add the last tablespoon of the oil to the frying pan over medium heat; add green onions and diced vegetables and stir for about 2 minutes;  add salt and pepper to taste
  8. Add the chilled rice to the pan and stir occasionally to heat through most of the grains
  9. Add cooked meat/or ham and eggs to the pan and mix them with the vegetables and rice
  10. Add 1 tablespoon of soy sauce; mix all ingredients together; salt and pepper to taste
  11. Serve as a main or side dish

Next time when you cook steamed rice, don’t fret about the leftover as now you know how to best use it.


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