How To Make Restaurant Style Chinese Fried Rice

By Tasty · 30 min

Ingredients

Instructions

1. In a medium bowl, toss the shrimp with the baking soda, 1/2 tablespoon of the oil, 1 teaspoon of the salt and 1/2 teaspoon of the white pepper until evenly coated. Let stand at room temperature for 15 minutes.
2. Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 1 tablespoon oil and swirl to coat. Add the shrimp in one layer and cook, stirring once or twice, until pink outside and slightly opaque inside, about 2 minutes. Transfer to a bowl. Do not wipe the wok.
3. Lower the heat to medium-high. Add 3 tablespoons oil and heat about 30 seconds. Add the scallion whites and stir constantly for 15-20 seconds, until fragrant. Add the eggs and stir constantly for 20-30 seconds, until soft and slightly runny in places. Transfer to a bowl. Do not wipe the wok.
4. Raise the heat to high. Add the remaining 2 tablespoons oil and heat about 30 seconds. Add the garlic and stir constantly for about 10 seconds, until fragrant. Add the chilled rice and toss vigorously, pressing out clumps, for 1-2 minutes, until the grains are broken up.
5. Push the rice to the sides to make a well in the center. Add the ice cube and cover the wok for 10-15 seconds. Remove the lid and cook over high, tossing vigorously, for 1-2 minutes, until the steam is gone and the grains look dry and separate.
6. Sprinkle the rice with the sugar, bouillon powder, MSG if using, the remaining 1 teaspoon salt and 1/2 teaspoon white pepper. Toss continuously over high heat for 30-45 seconds, until seasoning is even and the rice is slightly toasted.
7. Add the shrimp, eggs and scallion greens to the wok. Toss constantly over high heat for about 30 seconds, until evenly combined and heated through. Add more salt and white pepper to taste if you like, then serve.

Summarized from Tasty's video. Watch it for the details.

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