The secret to authentic Chinese take-out fried rice is jasmine rice.

I’ve been making fried rice for years, but one thing always eluded me–why, using the same seasonings and basic ingredients–didn’t mine taste like the restaurant or take-out joint.

Authentic Fried Rice

Quite by accident, I discovered jasmine rice.  Yep, I’m probably a bit behind the times here.  I treated myself to a bag of it a few months back and the first time I made it, it hit me why the fried rice, and even the plain white rice, tasted so wonderful from the restaurant.  They must use this variety!

Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef.  However, it can be made with any meat, preferably leftovers. It’s wonderful if you have leftover roast pork or roast chicken.  You can also get really fancy with this rice and make it “subgum” style with a mix of chicken, pork and shrimp.

Can be a side or complete meal

This rice is a complete meal really, but it’s also a good side dish for my Plum Good Ribs or Luau Ribs.

Just leave out the meat entirely, and it’s vegetarian!

Can be made with leftover meat or none at all~

I’m leaving the soy sauce to taste here.  For this amount of rice, I use about 1/4 cup (maybe a few shakes more of the bottle) which may seem a bit sparse to some, but I use genuine Chinese soy sauce which is full of flavor due to the natural fermentation process.  You might have to use more if you use a store brand or La Choy.

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Take-Out Beef Fried Rice

Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef and jasmine rice

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: beef, Comfort Foods, side dishes, skillet dinners

Cuisine: Chinese

Keyword: beef recipe, fried rice

Servings: 6 -8

Calories: 625kcal

Author: Judith Hannemann

Ingredients

• 8 oz lean ground beef*
• 2 tbs soy sauce
• 2 tbsp dry sherry or mirin sweet saki
• 4 cups cold cooked jasmine rice
• 3 eggs lightly beaten
• 2 cloves garlic minced
• 1 thin slice fresh ginger crushed
• 4 sliced green onions divided
• 1/4 cup or to taste soy sauce
• 1 tsp dark sesame oil
• 2 tsp sugar
• 3 tbs oil for frying egg

Instructions

• *Any cooked leftover meat will do nicely as well. Use about 1 cup.
• Separate any clumps in the cold rice. Set aside.
• In a very large skillet, saute pan or wok, heat oil over high heat.
• Add eggs and scramble, breaking up into smaller pieces. Cook until firm. Remove from pan and set aside.
• Brown ground beef, garlic, 2 tbs soy sauce, ginger and sherry well over high heat in the same pan used for the eggs. When there is no liquid or fat left from the meat, that is when it is properly browned and cooked. Remove and discard the slice of ginger.
• Add the rice to the same pan as the meat, stirring to combine and heat the rice (use high heat here too).
• Add the soy sauce, sesame oil, cooked eggs, sugar and *half* of the green onions. Add more soy sauce to taste if needed. Stir fry until heated through. Serve immediately and top with remaining green onion.
• Serves 6-8 as a main meal.

Nutrition

Calories: 625kcal | Carbohydrates: 102g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 939mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg

Take-Out Beef Fried Rice

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Quinoa Fried Rice

Quinoa is cooked exactly like rice.  I use my rice cooker to prepare it.  Yes, it’s a little more costly than rice, but you can find deals.  I buy this in my local health food store in the bulk section.  It’s half the price as a small box you can buy in the supermarket.

Delicious Quinoa Fried Rice

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Quinoa Fried "Rice"

The grain has a natural crunch and nuttiness that adds so much to this dish.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: side dishes, skillet dinners, vegetarian dishes

Cuisine: Asian

Keyword: fried rice, quinoa

Servings: 6

Calories: 197kcal

Author: Judith Hannemann

Ingredients

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 1 tsp olive oil
• 3 eggs
• 1 medium onion thickly sliced
• 2 large garlic cloves minced
• 1/2 cup cooked peas
• 1 tsp dark sesame oil
• 3-4 tbsp soy sauce
• 2 tbsp vegetable oil for frying

Instructions

• Place the quinoa, water and olive oil in a medium saucepan. Bring to boil, cover, reduce heat and cook until all the water is absorbed. If you are using a rice cooker, add the quinoa, water and olive oil and set to COOK (it is done when the rice cooker switches to WARM).
• Heat the 2 tbs of vegetable oil in a large skillet or wok. Break eggs into pan and with a spatula, scramble the eggs. When eggs are almost set, add garlic and onion (and meat if you are adding). Stir fry until onion is almost translucent.
• Add cooked quinoa, sesame oil and soy sauce. Stir. At this point taste the quinoa--you may have to add more soy sauce depending on your personal tastes. Stir in peas, and heat through.
• Makes 3 hearty servings or 6 side dish servings.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 539mg | Potassium: 255mg | Fiber: 3g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

 

Quinoa Fried Rice

 

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