Print Recipe
 Chinese Fried Rice Recipe
The idea to cook this dish was suggested to me by my friend, for which I thank her very much! Interested, I looked for different recipes for this dish... and I realized that, knowing the principle, you can experiment endlessly, each time using a new set of products. Dedicated to lovers of Chinese cuisine...
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. The most important thing in this dish is properly cooked, or even more precisely, prepared rice. So, prepare a deep frying pan with a tightly closing lid. Measure half a cup of rice for each serving. Initially, I cooked for 2 people and, in accordance with the recommendation, measured 1 cup of rice, which subsequently increased in volume by more than 4 times. So this portion was great for two 🙂 Rice should be washed 4-5 times, while the seeds should be rubbed between the palms. The washed rice is put in a saucepan, water is poured into it so that its level is one and a half inches (1 inch = 2.54 cm) above the rice layer, and brought to a boil over high heat. As soon as the water boils, reduce the heat to a minimum.
    The most important thing in this dish is properly cooked, or even more precisely, prepared rice. So, prepare a deep frying pan with a tightly closing lid. Measure half a cup of rice for each serving. Initially, I cooked for 2 people and, in accordance with the recommendation, measured 1 cup of rice, which subsequently increased in volume by more than 4 times. So this portion was great for two :) Rice should be washed 4-5 times, while the seeds should be rubbed between the palms. The washed rice is put in a saucepan, water is poured into it so that its level is one and a half inches (1 inch = 2.54 cm) above the rice layer, and brought to a boil over high heat. As soon as the water boils, reduce the heat to a minimum.
  2. After 20 minutes, the water will disappear and the rice will look like flakes. I'll make a reservation right away, I usually cook rice in a different way, but this method pleasantly surprised me. The cooked rice was crispy, not overcooked. It should be slightly cooled.
    After 20 minutes, the water will disappear and the rice will look like flakes. I'll make a reservation right away, I usually cook rice in a different way, but this method pleasantly surprised me. The cooked rice was crispy, not overcooked. It should be slightly cooled.
  3. The rice is ready, now proceed directly to the preparation of the dish. To do this, cut the bacon into small cubes and fry in a frying pan until browned. Remove the fried bacon from the pan.
    The rice is ready, now proceed directly to the preparation of the dish. To do this, cut the bacon into small cubes and fry in a frying pan until browned. Remove the fried bacon from the pan.
  4. In the resulting fat, quickly fry the chopped garlic, ginger and finely chopped onion.
    In the resulting fat, quickly fry the chopped garlic, ginger and finely chopped onion.
  5. Lightly beat the eggs and pour into the pan. Fry the omelet, crushing it into pieces.
    Lightly beat the eggs and pour into the pan. Fry the omelet, crushing it into pieces.
  6. Add the frozen peas to the omelet and warm it up for a few minutes.
    Add the frozen peas to the omelet and warm it up for a few minutes.
  7. Add the boiled rice and stir in the pan. Fry everything together for a few minutes until the rice is warm. At the end, add the pre-fried bacon, pour soy sauce, season with salt and pepper.
    Add the boiled rice and stir in the pan. Fry everything together for a few minutes until the rice is warm. At the end, add the pre-fried bacon, pour soy sauce, season with salt and pepper.
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