Jan 7, 2009

Chinese Fried Rice

Filed under: Sides,Chinese Food,Recipes — Tags: , , , , , — Kay @ 8:57 am

Very, very easy and basic recipe. In fact, it’s so basic, I’m almost embarrassed to call it a recipe! Internet, meet my favorite rice dish. The reason I call it “Chinese fried rice” is because this is how fried rice is served in Chinese restaurants all over the Netherlands. So basically I stole  borrowed it from them. Even though I strongly doubt it’s anywhere close to being an authentic Chinese dish -it’s more likely adjusted to Dutch dietary preferences- I absolutely love eating it like this.

It goes really well with my Oriental Express or any other type of stir-fry for that matter, but is also fa-bu-lous (dahling:) alongside a few Crijo-jo spareribs!



4 cups cooked white rice
3 tbsp sunflower oil
1 small onion
4 oz ham
1 leek
2 eggs


Using rice that’s about a day old for this works best, but you can also do it with rice right out of the steamer/pan. I use my steamer to cook the rice and always go for 2 cups long grained rice and 3 cups salted water. This makes for about 8 to 9 cups of cooked rice. I’ll use 4 cups for the recipe and put the rest in the freezer.

Grab‘ your favorite pair of extra hands. I’m using these today. Let them finely mince a small onion.

Here’s the way I wash and chop my leeks. Usually you’d leave the root on when you do this, but I wasn’t going to use the dark green leaves so I left that part on in stead.

Just slice it in half length-ways, flip it over and slice it in half again so you get 4 strips. Now it’s really easy to rinse the leek before chopping it.

I went for about 4 oz ham. Give it a rough chop, no need to be fussy about it.

Break two eggs and lightly whisk them. Some people add salt and pepper to them at this point, I don’t, there’s enough salt in my rice.

Grab yourself a Dutch oven (me and my Dutch oven are Siamese twins these days:) or a big pan, pour in 3 tbsp sunflower oil and sautee the onion (over low to medium heat) for about 3 minutes. Until they turn slightly translucent. Add the leeks and give everything another 3 minutes. Don’t let the vegetables brown! Now push the onion & leek mix to the side.

Pour the eggs in the empty space and allow them cook for a minute or so. Now start stirring them until you end up with scrambled eggs. Simple huh? Don’t overcook them, though. Bring in the onion and leek mixture and combine everything before adding the ham. Cook for about 3 minutes over low heat.

Now all that’s left to do is add the rice, and give it an additional 5 minutes while stirring ocassionally.

This is so good with prawn crackers and Atjar Ketimun! It’s simple, fast and cheap but really gives pizazz to plain steamed rice.


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    1. 1

      This looks tasty and so much lighter than the version I could get at my local Chinese place.

      Kristina R on Jan 7, 2009 @ 9:57 am Reply
    2. 2


      I have really been enjoying your blog! Your fried rice is not unlike the one I make (I use whatever veggies I have on hand in the fridge), except that I add soy sauce at the end. Maybe the Dutch are not fond of soy sauce?

      Hoofer on Jan 7, 2009 @ 10:36 pm Reply
    3. 3

      Hoofer, at times I’ll make it with soy sauce or Ketjap (sweet soy sauce, not sure they sell that in te US?), but when I eat it with a stir-fry that has some sauce in it, I prefer it like this.

      Kay on Jan 7, 2009 @ 10:43 pm Reply
    4. 4

      Mmmm…this does look easy and sounds delicious!!

      Melissa on Jan 8, 2009 @ 12:11 am Reply
    5. 5

      I love my mum’s Fried Rice and she does in both white and black. My younger brother favours the black version while I always go for the white kind. My mum uses only garlic and egg and the fragrance is so…….. wonderful!

      Mrs Ergül on Jan 8, 2009 @ 3:48 am Reply
    6. 6

      I just found your blog this week and I pretty much checked everything there is to check. I loved the pictures and how easy everything looks! I’m really looking forward to some free time to try some of these.

      Anyway, this rice? SO going to be the first dish I make. I LOVE rice. And I’ve never made fried rice and this is super easy so yes, def. gonna make some.

      natalia on Jan 9, 2009 @ 9:20 pm Reply
    7. 7

      I had everything but a leek on hand, but I had lots of green onions and that worked. My leftover rice was from my “Hoppin John” new years recipe (black eyed peas) and was glad to see the perfect way to use the rest of it! I did use some soy sauce on mine. Yummy!

      Lindie on Jan 13, 2009 @ 1:15 am Reply
    8. 8

      I have only found Ketjap Manis in specialty Dutch stores in the U.S. There is a similar tasting product called “Aminos” in the health food aisles of the supermarket. It is VERY good for you and tastes just like Ketjap to me.

      I love using leeks, so Dutch!!

      The Topiary Lady on Jan 13, 2009 @ 4:32 am Reply
    9. 9

      Well.. I think it’s the real chinese fried rice recipe, because here in Brazil they make this recipe… It’s delicious… The only diference it’s the leek, here we use spring onions, but I serch in web and for some strange reason the people translate leek as sping onion…

      kisses I love here!


      Pablo Andrés on Jan 14, 2009 @ 2:40 am Reply
    10. 10

      I saw your pic on Food Gawker and just had to click it. I love a good fried rice, to me it is one of the most comforting foods. Yours looks great!

      Deseree on Feb 12, 2009 @ 9:56 pm Reply
    11. 11

      simple and comforting!

      Maya on Feb 12, 2009 @ 11:09 pm Reply
    12. 12

      Mmm, you did a great job. I love fried rice of all sorts!

      gaga on Feb 18, 2009 @ 7:20 am Reply
    13. 13

      When I make fried rice, with a dish with out soy sause, I do add just the smallest dash of the sause to the rice. The biggest change I would make to this is substitute sesame seed oil for the sun flower oil. It’s such a small change but it does amazing things to the flavour!

      Iria on Jun 7, 2009 @ 3:39 pm Reply
    14. 14

      fried rice is at its best when fried with overnight rice. it doesnt turn too soft and retain some bite

      mi on Jan 20, 2010 @ 4:11 pm Reply
    15. 15

      Hi Kay, I never make rice with salt, so Im curious how much salt you add to the water when making the rice? Thanks and going to make this tonight.

      hemlock on Aug 8, 2012 @ 9:03 am Reply
    16. 16

      Aloha Kay,
      I enjoy reading your blog. The eight culinary traditions of China cuisine are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. Szechwan and Hunan cuisine stand out as they have a lot of garlic and chili peppers and are relatively spicy hot cuisines from the southern and western regions of China.
      In Hawaii we have a large population of Chinese and Honolulu is an international city with direct flights to China so Chinese cuisine is as authentic as it can get to please mainland Chinese visitors and tourists.
      Chinese fried rice is a way to use up leftovers. The combinations are endless. Of my 7 Chinese cooking recipe books there are a total 58 different fried rice recipes. Some require no additional finishing sauce but most require soy sauce, oyster sauce, hoisin sauce and fish sauce or a combination of any two for full flavor.
      All the recipes use green onion or white onion but no leeks so that must be a Dutch takeoff on interpretation.

      Ken on May 14, 2013 @ 4:12 am Reply
    17. 17

      Another great thing is to coat the pre-cook/left over rice with egg yolks (so just mix it all). You’ll get an awesome golden fried rice :-)

      Soes on Aug 24, 2013 @ 8:30 pm Reply

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