Fried Rice is one of my all time favorite dishes. It’s so yummy and comforting. It’s the magical mismatch from your leftovers in your fridge. It’s very easy to cook and is super versatile. You can never go wrong with it. Even the most picky eater can’t resist it. You can make vegetarian Fried Rice with a lot of your favorite vegetables like the edamame, green peas, carrots, broccoli, cauliflower, green beans, asparagus, cabbage, brussel sprouts and any veggie pickles. For non vegetarians like my family, I like to make my Fried Rice with some meat or seafood. It depends what I have in my fridge. I prefer any ground meat like ground pork, chicken or turkey, and I love Shrimp Fried rice with some seaweeds. But today I choose ham since it’s what I have in my meat drawer. I love the strong savory flavor type of Fried Rice. But you can add in some sliced mandarin orange, apple, pear, pineapple… for a light & sweet flavor for your Fried Rice. One helpful tip is use the leftover rice, or cool down the freshly cooked rice. I use Semi-brown rice for more texture and fiber. Go for it!
Chinese Fried Rice
Equipment
- wok or a large skillet
Ingredients
- 5 cup Semi-brown steamed rice cold or left over
- 1 cup Ham cut to small cubes
- 4 eggs fried first and break them to small pieces
- 1/2 cup Edamame shelled
- 1 cup cabbage leaves diced to small pieces
- 4 tbsp Kimchi cut to small pieces
- 4 tbsp Avocado oil
- 1/2 teaspoon Chinese Five Spice Powder
- 2 tbsp Green onion cut to small pieces
- 2 clove Garlic smashed and cut to small pieces
- 1 tbsp Soy sauce
- 1/2 teaspoon Sichuan chili powder
- Salt to taste
Instructions
- Have your cold leftover rice ready
- Cut the ham into small cubes and the vegetables to small pieces. Cook the shelled Edamame and set it aside.
- Scramble the eggs in the skillet first and break them into small pieces. Set it aside.Or you can skip this step and cook the eggs after the ham is sautéed. Push the ham to one side of the skillet and directly scramble the eggs in the skillet. Save 5 minutes of your prep time. I like to scramble the eggs first and set it aside and mix them to the rice in the last two minutes to avoid overcooking the eggs.
- Heat the large skillet or wok over medium high heat. Add the oil to the pan once it’s hot.Add the garlic, 2/3 of the green onion, the Chiese Five Spice Powder and the Sichuan Chili powder to the hot oil.
- Add ham and sauté for 2 minutes then add Edamame for another 2 minutes sauté time
- Mix in the cold rice to the pot. The cold rice will prevent them from sticking to a big chunk. Stir and mix everything well to make sure all the rice get frying time for 5 minutes before adding the soy sauce and salt. Next is to mix the veggies to the rice and the egg a minute later. Stir fry all the ingredients well.
- Garnish the fried rice with the cilantro and green onion for the appealing look and extra herbal flavor. Remove the skillet from the heat.
Nutrition
English 
简体中文
Dumplings are popular food in my hometown, especially when family and friends gather together . Everyone shares a little work while chatting. It’s the most precious moment to my hometown people .
There’re many recipes of dumplings making. This of Ling’s is the best love for almost everyone since most people love cabbage. The spices and sauces are key to the rich taste while experience playing the most important role in making and cooking dumplings. Follow Ling’s recipes and steps you’ll master the basic skills in dumplings making.