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Restaurant Style Chinese Fried Rice

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Cooking and baking is a favorite past time for me. Experimenting with ethnic recipes allows me to experience flavors that enrich my palate.

restaurant-style-chinese-fried-rice

You Too Can Make Chinese Fried Rice Restaurant Style

Have you ever wished to yourself that you could make Chinese fried rice just like your favorite restaurant? Well, now you can!
I have to admit, that living in Hawaii gave me amazing opportunities to learn how to cook, bake and create authentic Hawaiian, Chinese, Japanese, and Filipino food. My mother-in-law was always showing me the correct way to cook Japanese cuisine. One of my very good friends owns a popular Chinese restaurant on Kauai. His specialty of course is “fried rice.” He explained to me that the key to making good Chinese fried rice, restaurant style, is not so much what you put in it, but the order of ingredients and the preparation that goes into making it.

I am used to making fried rice for 6-10 people, large parties, and luaus. You can make it on a smaller scale, but you will need to experiment with how much rice you will need for the amount you will be feeding.

Preparation and Cook Time (providing rice has been cooked)

Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves 4 as a meal or 8-10 as a side

Necessary Tools and Equipment

  • Rice cooker
  • Wok
  • Wooden spatula
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Fork or whisk

Ingredients

  • 5-6 C CALROSE Rice
  • 3 tablespoons avocado oil
  • 4 stalks Green onion
  • 2 large eggs
  • 4 tablespoons soy sauce (Shoyu), low sodium
  • 1 package peas and carrots, frozen
  • 1 cup(can) water chestnuts, sliced
  • 1 tablespoon curry powder, (optional)
  • Fried Rice Deluxe -----> Add the Following:
  • 1 cup baby shrimp, cooked
  • 1 cup Spam (low sodium), diced into cubes
  • 1 cup chicken breast, diced into small cubes
  • 1 cup char siu (roast pork), sliced

Instructions

  1. Cook a full pot of rice in your Rice Cooker (You can cook this the night before and let it sit in the cooker overnight (Be sure to turn off the “warmer” as the rice needs to be completely cooled before making the “fried rice”) The rice can be made the same day…. Just remember to completely COOL the rice!
  2. Before you start cooking, prepare the following: Green onion stalks (cut rooted tops off) Dice all the stalks and place in small bowl.
  3. Open can of water chestnuts, pkg of frozen peas & carrots, and cooked shrimp and place in colander and rinse with temp water. This will help thaw out the frozen vegetables. Pour into a bowl and set aside.
  4. Cube Char Siu, spam, and chicken and place in a bowl.
  5. Beat 2 eggs in small bowl and set aside
  6. Cooking: In a wok, heat 2-3 Tbsp of avocado oil
  7. Add char sui, spam, and chicken all together and saute until cooked. (pour back into bowl and set aside)
  8. In same wok, heat 3-4 Tbsp of avocado oil.
  9. Add rice (1/2 pot at a time) Stir with wooden spatula and fry in oil, turning and breaking up the rice. Continue to add rice until all of it is in the wok. Continue to fry the rice on med- high heat for 10 minutes. Add green onion and continue to turn the rice. (5-8 minutes)
  10. Sprinkle Shoyu (Soy sauce) over rice. You will want to do this a little at a time to be sure you don’t add too much or it will be too salty. The best way to monitor the amount is to add just enough soy sauce to turn the rice a very light brown. After soy sauce is added, continue to stir for about 3 minutes.
  11. Add shrimp, chestnuts, and peas. (continue to stir for 3-5 minutes)
  12. Optional** If you like curry, add 2 teaspoons of curry powder to rice and stir until thoroughly mixed. (If you do not want curry, go to the next step)
  13. Add cooked meats and mix throughout the rice evenly. (If you do not want the meats, skip to next step)
  14. On high heat, add beaten egg mixture and immediately mix throughout rice mixture until you see the egg cooked. Turn off heat and serve.

If I prepare the fried rice without the meats, I will prepare a chicken or steak and have the rice as a side dish; however, with all the meats added, this dish is perfect as a complete meal.

Enjoy!

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Liz Rayen

Comments: Restaurant Style Chinese Fried Rice

Liz Rayen (author) from California on August 30, 2013:

Thank you DDE. It is one of my favorites to make! =)

Devika Primić from Dubrovnik, Croatia on August 28, 2013:

Great recipe for rice and looks so good

Liz Rayen (author) from California on May 01, 2013:

I LOVE Basmati rice Indian Chef. I actually think it would be very delicious in this recipe. I just may try that the next time I make it. :) Thank you for the Votes and shares my friend! ♥

Indian Chef from New Delhi India on May 01, 2013:

Hi Lisa, We do not get this rice here but I would try normal Basmati Rice. I love chicken fried rice and would try to cook your way when ever I cook it next time. Voting up and sharing on FB.

Liz Rayen (author) from California on March 31, 2013:

This is actually one of my favorite dishes to make. I think because you can use so many different ingredients. Makes a wonderful side dish and leftovers as well! Thank you DDE for you sweet comment. ♥

Devika Primić from Dubrovnik, Croatia on March 29, 2013:

Restaurant Style Chinese Fried Rice looks so delicious and such a treat, thanks for sharing your wonderful ideas of cooking.

Liz Rayen (author) from California on January 10, 2013:

Thank you so much DeBorrah! Curry is actually very tasty in fried rice, however, if you have never had it before like that, I suggest adding only a teaspoon at a time to a batch (equivalent to a pot of rice). Some people prefer a mild curry taste and others prefer a stronger taste. It's entirely up to you and your own taste. ♥

DeBorrah K Ogans on January 10, 2013:

Rusti. living, Sounds like a great tasty Fried Rice alternative! I never thought about adding curry. I must try this! Thank you for sharing Peace & Blessings!

Liz Rayen (author) from California on January 09, 2013:

You are so welcome Missy! I personally like to use day old rice, but as long as it is cooled, it will work. I'm sure it will turn out great! ♥

Missy Mac from Illinois on January 09, 2013:

Thanks for this article! I see the mistakes that I made when making good fried rice. I never let the rice cool. I will try this again this weekend. Thanks for sharing.

Liz Rayen (author) from California on December 16, 2012:

That is what is so cool about this recipe. You can add and delete any ingredient to suit your personal tastes. I like the idea of garlic too! Thank you alocsin! ♥

Aurelio Locsin from Orange County, CA on December 16, 2012:

Other than the shrimp, which I'm allergic too, this sounds delicious. I'd add a bit of garlic too for a bit of spice. Voting this Up and Useful.

Liz Rayen (author) from California on December 03, 2012:

lol...wellllll... Im not sure if the flavor was from lots of unrinsed flavoring, though I supposed it could have been, but then I would stay away from it...lol Chinese fried rice is very easy to make. One of the key things to have is the wok because of the way it fries the rice. I live by my wok and pretty much cook everything in it.. (rinsing and washing after every meal of course) heheh.. I hope you get a chance to try the recipe! Thanks coffeegginmyrice! ♥

Marites Mabugat-Simbajon from Toronto, Ontario on December 03, 2012:

I wanted to master the Chinese Fried Rice so badly. I can't figure out the right sauces they use or do they tell the truth when asked, lol. The one I go back for is from one of the Chinese restaurants in Toronto and thought what makes their fried rice so flavourful must be from the pan that's been used over and over leaving lots of unrinsed flavouring in there :)

Thank you for this hub. Bookmarking it for easy and quick reference.

Liz Rayen (author) from California on December 02, 2012:

Thanks Peggy! I love my rice cooker! I guess it's because I also use it as a steamer as well. The Calrose rice is great because of it's "sticky" factor which is great of course for fried rice recipes, musubi, and sushi. Everything just holds together so nicely ♥

Peggy Woods from Houston, Texas on December 02, 2012:

I gave away our rice cooker years ago since we rarely needed that much rice prepared at any one time. I'll admit, it certainly was easy to prepare it that way. No muss or fuss! We do like rice and have several different kinds but have never tried the Calrose rice you suggest. Thanks for giving us your Chinese fried rice recipe. Up and useful votes + will share.

Liz Rayen (author) from California on November 27, 2012:

Exactly idigwebsites! That's why I love this recipe so much. I have fixed the rice so many ways, usually with whatever I have in my fridge as leftovers. Hope you try it and Thanks for you comment! ♥

idigwebsites from United States on November 27, 2012:

I love this recipe! Plus you can add whatever you like. A complete meal in itself. I would like to try that. I love rice. :)

Liz Rayen (author) from California on October 29, 2012:

Thank you Vocalcoach! The best thing about this recipe is that you could add and delete anything you want to create your own style. Most restaurants don't use MSG any longer, however, if you can inquire if they do then request that they leave MSG out when preparing your meal.

Thank you for sharing... and for the record.. That will be your first meal when you move here! (with tomatoes of course) :)

Audrey Hunt from Idyllwild Ca. on October 29, 2012:

Wow! I can smell that wonderful aroma clear from Tennessee. I do so love fried rice, Chinese style. Just wondering if I could add a little bit of chopped tomatoes to this recipe?

So glad to have your delicious recipe. I always worry about msg when I order it in a restaurant.

Your hubs are so great! Voted up and more and will share too:)

Liz Rayen (author) from California on October 29, 2012:

oooo I do too Audrey. And, you can make it so many ways to fit your lifestyle. Let me know how you fix yours when you get the chance to try it. Hugs :)

Audrey Howitt from California on October 29, 2012:

I love, love , love fried rice and can't wait to try this!

Steve West from Myrtle Beach, South Carolina on September 23, 2012:

I can't wait to try it. Maybe tonight. Thank you. Voted up and awesome. I came across you through a hub by tillsontitan. You were spoken highly of. Take a peek at my stuff if you're ever bored Steve West.

Liz Rayen (author) from California on September 07, 2012:

I wouldn't eat rice everyday Riyadsiddik. Moderation is a good thing! Thank you for your comment. Welcome to HubPages!

Riyadsiddik on September 06, 2012:

I love rice. I will try to eat rice everyday.

Liz Rayen (author) from California on September 06, 2012:

My pleasure iguidenetwork! I'm sure you will love it! :)

iguidenetwork from Austin, TX on September 06, 2012:

I am sure this is going to be delicious and filling. I love rice! Thanks for posting your recipe. :)

Liz Rayen (author) from California on August 16, 2012:

Oh, I hope you do Kelly! It is one of my favorite dishes to make! So good to see you :)

Kelly Umphenour from St. Louis, MO on August 16, 2012:

WAY cool! I love this kind of rice and surprise - I have never made it. I'd love to try to I will let you know how it turns out very soon!

Liz Rayen (author) from California on June 20, 2012:

Thank you so much vespawoolf! So glad you stopped by! :)

Vespa Woolf from Peru, South America on June 20, 2012:

I love the photos and lay out of this hub...and the recipe! Voted up and shared.

Liz Rayen (author) from California on June 16, 2012:

Thank you Victoria Lynn! I always appreciate your comments my "Lynn" sister! :)

Great seesmokie! I hope you enjoy it! Let me know how it turns out! :)

Thank you so much for your compliments and votes tillsontitan! I hope you get the chance to try it. It IS one of my favorite dishes to make! :)

It is very tasty Dr. Funom Makama. Thank you for your comment. :)

ripplemaker,

I used to do a lot of cooking and baking when I lived in Hawaii. After moving back to the mainland in 2000, it seemed I barely had any time at all to spend in the kitchen (too busy with my shows). I finally have the opportunity to start it up again as well..Have fun experimenting in the kitchen... I'm sure you will unfold a passion for it! :)

Michelle Simtoco from Cebu, Philippines on June 15, 2012:

Oooh I should try this! :) I am finally trying my hand on cooking nowadays so this is perfect for our family dinners!

Mary Craig from New York on June 15, 2012:

This recipe sounds a little different and interesting. I'm sure its delicious and will have to try it, after all, it's authentic Hawaiian! You've outlined it well so it sounds easy to make.

Voted up and useful.

seesmokie on June 15, 2012:

This sounds simply delicious can't wait to attempt it tomorrow night! thanks :)

Victoria Lynn from Arkansas, USA on June 15, 2012:

What a lovely hub! So attractive. Looks like a great recipe, too. Great job!

Liz Rayen (author) from California on June 15, 2012:

Thank you vocalcoach! You know how I love doing that sort of thing!

Thanks so much for sharing... again! XOXO

Audrey Hunt from Idyllwild Ca. on June 15, 2012:

I liked it the first time around and I love it the second time around.

Your chop sticks dividers are wonderful! Thanks and good eating!

Up and across plus sharing.

Liz Rayen (author) from California on June 14, 2012:

Thank you K9! That gives me a great big smile on my face :)

HubHugs backatcha!!! :)

India Arnold from Northern, California on June 14, 2012:

Wow! What a great shot of that Chinese fried rice! The image alone makes me want to dive right in Lisa! Masterful re-do! Sharing and up, up and up!

HubHugs~

Liz Rayen (author) from California on June 14, 2012:

Thank you Kelley!! I really enjoy doing that sort of thing! (Thanks for the 5 stars!!) :)

kelleyward on June 14, 2012:

I love this recipe hub! The pictures and graphics are fantastic. 5 Stars! Kelley

Liz Rayen (author) from California on April 18, 2012:

I love those three ingredients! Fried rice can be simple or a full meal. Thank you Jhudah! :)

Jhudah on April 18, 2012:

I love fried rice! even if the ingredients is just garlic, soy sauce and egg.. nice hub thanks now i have a new fried rice recipe

Liz Rayen (author) from California on April 13, 2012:

Very cool kjrzeek1! She'll give you ooodles of kisses after you make this for her. It's so yummy! :)

Liz Rayen (author) from California on April 13, 2012:

Thank you MPG... I agree, You need to invest in a rice cooker. They are the best to have. I also use mine as a steamer! :)

kjrzeek1 from New Jersey, USA on April 13, 2012:

Thank you for the recipe. My wife loves fried rice, I am going to give it a try!

Maria Giunta from Sydney, Australia on April 13, 2012:

This is great, I enjoy cooking chinese but I must invest in a rice cooker, it will make things so much easier when cooking for more than just my family. Voted up and useful.

Liz Rayen (author) from California on April 13, 2012:

Thank you peachpurple! I hope you have a chance to try it. It's really yummy! :)

peachy from Home Sweet Home on April 13, 2012:

Very useful hub and i live your fried rice recipe too. I have wrote some fried recipes too. Voted up and interesting!!

https://hubpages.com/food/NASI-GORENG-aka-FRIED-RI...

Liz Rayen (author) from California on April 06, 2012:

Thank you Beef jerky! :)

beef jerky on April 06, 2012:

I love this post very much.please keep sharing of knowledges with us.http://www.cattleboyz.com/

Liz Rayen (author) from California on March 15, 2012:

You are so welcome! Enjoy! :)

ameypp7 on March 15, 2012:

This sound so easy to cook....want to try it. Thanks for the recipe :)

Liz Rayen (author) from California on February 26, 2012:

Ooo me too HSB! I love the fact that it can be made into a meal all by itself! :)

Liz Rayen (author) from California on February 26, 2012:

That sounds very interesting. How is pulav basically made? I love to make my fried rice with all vegetables as well. Lots of chinese cabbage, snow peas, zuchinni and yellow squash, as well as tofu. Thank you for the vote! :)

Cindy Murdoch from Texas on February 26, 2012:

This looks so good, and I love fried rice!

Urmila from Rancho Cucamonga,CA, USA on February 26, 2012:

I love white rice and almost cook everyday. We also cook similar to this for our parties called pulav. I will try this recipe except the meat part. Thank you for posting it. Bookmarked and voted up!

Liz Rayen (author) from California on February 26, 2012:

MSG was very common in chinese and japanese cooking, however, many restaurants actually advertise that they use no MSG in their cooking now and those who still use it, you can request that they leave it out when preparing your meal. I never use it. Thanks for the vote and the sharing! :)

Aurelio Locsin from Orange County, CA on February 26, 2012:

Looks yummy. But isn't MSG a component of restaurant-style fried rice? Or have they removed that ingredient? Voting this Up and Interesting. Thanks for SHARING.

Liz Rayen (author) from California on February 24, 2012:

ooo yum. I am making it as well! ENJOY! :)

Hae Eun Park from San Francisco on February 24, 2012:

Sounds delicious and indeed a lot more Hawaiian/Asian. I'm going to try to cook it this weekend!

Liz Rayen (author) from California on February 24, 2012:

Very cool! It's really good. I always add a little more chicken and eat it alone as a meal. Enjoy! :)

Sondra Rochelle from USA on February 24, 2012:

I'm going to give this one a try. My husband just loves fried rice!

Liz Rayen (author) from California on February 23, 2012:

Thank you! I'm sure you will enjoy it. :)

point2make on February 23, 2012:

sounds like a great recipe.....I'll give it a try. Thanks for the tips....fried rice is a great dish and your recipe sounds delicious.

Liz Rayen (author) from California on February 23, 2012:

Oh Absolutely! As far as the meats are concerned, you can use pretty much anything you want. I've even had it fixed with ground hamburger. Most people I know like it with the chicken and shrimp. It's really up to your own preference. That's why I said the meats were optional. Same with the curry. I'm not a big fan of curry on some things. Hope you enjoy it! Thanks for the votes VL! :-)

Liz Rayen (author) from California on February 23, 2012:

Oh my gosh! How funny! I won't even begin to tell you about the first time I tried to cook fried rice. Thanks for stopping by Brett! :-)

Victoria Lynn from Arkansas, USA on February 23, 2012:

Looks great. Could I leave out the Char ham stuff (don't know what it is or where to give it) and it still be great? I'm bookmarking and going to try this recipe. Thanks. Many votes, including up!

Brett C from Asia on February 23, 2012:

Who doesn't like fried rice!? I still remember the first time I tried to cook it, as a teenager I didn't realize you have to boil the rice first!! Was a wee bit crunchy ha ha. Think your style sounds much better.

Thanks for SHARING

Liz Rayen (author) from California on February 23, 2012:

I can just imagine! Honestly, I don't think there's any fried rice I didn't like! :-) Thanks for your comment!

Pamela Oglesby from Sunny Florida on February 23, 2012:

My husband makes some delicious fried rice. Your recipe is a bit different and I would love to try it. It looks delicious. Thanks.

Liz Rayen (author) from California on February 22, 2012:

Thank you Eddy! I appreciate the visit! You enjoy your day as well! :)

Eiddwen from Wales on February 22, 2012:

Anther great recipe to bookmark.

Thanks for sharing ;take care and enjoy your day.

Eddy.

Liz Rayen (author) from California on February 20, 2012:

Thank you. I love experimenting in the kitchen! Have a great day!

Alecia Murphy from Wilmington, North Carolina on February 20, 2012:

I love authentic Asian cooking. I need to learn more skills though so I can really do more than I do now. Great hub!

Liz Rayen (author) from California on February 20, 2012:

Cool! I know you don't eat meat. So what I do is cut tofu into cubes, cut some bok choy (Chinese cabbage) and sauté in a little olive oil till brown then add a little soy sauce. Add to rice mixture. Very good that way as well. :)

Audrey Hunt from Idyllwild Ca. on February 20, 2012:

Oh boy - this brings back memories of the years we lived in Hawaii. Your step-by-step directions, along with the visual photos make this a no-brainer.

Bookmarking this for my guide when I try your tasty recipe. Thanks so much RL - (Mahalo) and voted up!

Liz Rayen (author) from California on February 20, 2012:

Awesome Aya! :)

Aya Katz from The Ozarks on February 20, 2012:

I'm pinning this one!

Liz Rayen (author) from California on February 20, 2012:

LOL Sunshine! You can get those paper containers at SmartN'Final! :-)

Linda Bilyeu from Orlando, FL on February 20, 2012:

You make preparing this meal seem and look so easy. It probably is, but it's something about those paper containers that I get with take-out that make me smile.

Liz Rayen (author) from California on February 20, 2012:

You are so welcome Sherry! :-)

Sherry Hewins from Sierra Foothills, CA on February 20, 2012:

It looks good, my husband has been bugging me to make fried rice, I guess I have no excuse not to now. Thanks a lot rusticliving.

Liz Rayen (author) from California on February 20, 2012:

Thank you. It's more traditional in Hawaii. :-)

rjsadowski on February 20, 2012:

An interesting but somewhat unusual recipe for fried rice. I am sure that it is very tasty.