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Chef's Fried Rice Recipe

Name: Panda Cuisines Chef's Fried Rice Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked, chilled); 3 tbs vegetable oil; 1 tsp sesame oil; 2 tbs neutral oil for high-heat cooking (canola or peanut); 8 oz chicken breast, thinly sliced; 8 oz or beef flank/round, thinly sliced; 8 oz or pork tenderloin, thinly sliced; 8 oz or peeled raw shrimp (medium), deveined; 8 oz or firm tofu, pressed and cubed (for vegetarian); 0 to taste or mixed vegetables only (no protein); 4 pieces dried shiitake mushrooms; 1 cup hot water (for rehydrating mushrooms); 0.5 cup yellow onion; 3 stalks scallions (green parts separated, white parts chopped); 2 tsp garlic, minced; 1 tsp fresh ginger, minced; 1 cup frozen mixed vegetables (peas, carrots, corn); 2 large eggs; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs oyster sauce (or mushroom oyster sauce for veg); 1 tbs Shaoxing wine or dry sherry (optional); 0.5 tsp white pepper (or black pepper); 0.5 tsp salt; 2 tbsp extra scallion greens, thinly sliced; 1 tsp toasted sesame seeds

Inspired by Panda Cuisine

Time45m

Serves4

Choice of Chicken, Beef, Pork, Vegetable, Shrimp, egg, dry shiitake mushroom

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Ingredients

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Rice & Staples

4 cups long-grain white rice (cooked, chilled)

3 tbs Tuscany sunflower oil

1 tsp Toasted sesame oil

2 tbs neutral oil for high-heat cooking (canola or peanut)

Protein (choose one)

8 oz chicken breast, thinly sliced

8 oz or beef flank/round, thinly sliced

8 oz or pork tenderloin, thinly sliced

8 oz or peeled raw shrimp (medium), deveined

8 oz or firm tofu, pressed and cubed (for vegetarian)

0 to taste or mixed vegetables only (no protein)

Mushrooms & Aromatics

4 pieces dried shiitake mushrooms

1 cup hot water (for rehydrating mushrooms)

1/2 cup yellow onion

3 stalks scallions (green parts separated, white parts chopped)

2 tsp Garlic, minced

1 tsp fresh ginger, minced

Veggies & Eggs

1 cup frozen mixed vegetables (peas, carrots, corn)

2 large Eggs

Sauces & Seasoning

2 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 tbs oyster sauce (or mushroom oyster sauce for veg)

1 tbs Shaoxing wine or dry sherry (optional)

1/2 tsp white pepper (or black pepper)

1/2 tsp Celtic sea salt

Garnish (optional)

2 tbsp extra scallion greens, thinly sliced

1 tsp toasted sesame seeds

Method

Rice & Prep

Prepare rice ahead

Cook rice a day ahead or at least several hours before and chill uncovered in the fridge so grains dry slightly. Use 4 cups cooked, chilled rice and break up any clumps with a fork before using.

Rehydrate dried shiitake mushrooms in 1 cup hot water for 20–30 minutes. Reserve soaking liquid, strain through a fine sieve and set aside. Squeeze mushrooms dry, remove stems and thinly slice caps.

If using meat, slice thinly across the grain into bite-size strips. If using shrimp, pat dry. If using tofu, press and cube. Season chosen protein lightly with 1/4 tsp salt and 1/8 tsp white pepper.

Chop onion into small dice (about 1/2 cup). Separate scallion whites (chopped) and greens (thinly sliced) and set aside. Mince garlic and ginger.

Cooking Protein & Eggs

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add the protein in a single layer and stir-fry until just cooked through: chicken/pork/beef 2–3 minutes, shrimp 1–2 minutes, tofu 2–3 minutes until golden. Remove protein to a plate and keep warm.

Wipe the pan lightly if there is excessive residue. Add 1 tbs vegetable oil and reduce heat to medium-high. Add beaten eggs (whisk 2 eggs) and scramble quickly until just set but still moist. Break into bite-size curds and remove to the plate with the protein.

Vegetables & Aromatics

Return the pan to high heat. Add remaining 1 tbs neutral oil. Add diced onion and the white parts of scallions; stir-fry 30–45 seconds until translucent.

Add minced garlic and ginger; stir 15–20 seconds until fragrant but not browned. Add sliced rehydrated shiitake mushrooms and frozen mixed vegetables; stir-fry 1–2 minutes until vegetables are heated through and mushrooms begin to color.

Rice & Seasoning

Increase heat to high. Add chilled rice to the wok, breaking up any remaining clumps. Stir-fry by tossing and pressing with the spatula so rice heats through and gets slightly toasted in spots, about 2–3 minutes.

Stir together 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine (if using), 1 tsp dark soy sauce, reserved mushroom soaking liquid (1–2 tbs strained) and 1 tsp sesame oil. Pour sauce evenly over the rice and toss thoroughly so every grain is coated. Taste and add 1/4–1/2 tsp salt or more soy if needed, and 1/2 tsp white pepper.

Return cooked protein and scrambled eggs to the wok. Toss gently to combine and heat through for 1 minute. If mixture seems dry, add 1 tbs vegetable oil or 1–2 tbs reserved mushroom liquid.

Finish & Serve

Turn off heat. Stir in scallion greens and drizzle 1 tsp sesame oil over the finished rice. Adjust seasoning to taste.

Transfer fried rice to a warmed serving dish. Garnish with extra sliced scallions and toasted sesame seeds if desired. Serve immediately.