Which is healthier, jasmine or basmati?

Both jasmine and basmati rice are good sources of carbohydrates . However , basmati tends to have a slightly lower glycemic index. Therefore , this may make basmati a better choice for those watching their blood sugar. Ultimately , both are good choices.

What is the best rice for Chinese food?

While many types of rice can be used, medium and long-grain rice are typically considered the best for Chinese food. They cook up well and absorb the flavors. Consequently , they also provide a pleasing texture .

Why does Chinese fried rice taste different?

Chinese fried rice gets its unique flavor from several factors. High heat cooking in a wok gives it a slightly smoky flavor. Also, soy sauce, garlic, ginger, and other ingredients all contribute. The unique way that the ingredients are stir-fried also impacts the final taste.

What Kind of Rice For Chinese Fried Rice?

Name: What Kind of Rice Creates the Best Chinese Fried Rice?
Prep time: PT-484756H29M5S
Cook time: PT-484756H29M5S
Total time: PT-484756H29M5S
Cuisine: Chinese
Ingredients: 2 tablespoons soy sauce – Adds deep umami flavor; 1 tablespoon oyster sauce – Enhances richness and complexity; ½ teaspoon white pepper – A key spice for authentic Chinese fried rice; 1 teaspoon sesame oil – Adds fragrance at the end; 2 tablespoons peanut oil, vegetable oil, or canola oil – Ideal for frying at high temperatures; Avoid olive oil – The flavor is too strong and not suited for fried rice; ½ cup shrimp (peeled and deveined); ½ cup diced chicken (cooked or raw); ½ cup thinly sliced beef or cubed tofu; ¼ cup carrots, diced; ¼ cup green peas, fresh or frozen; ¼ cup bell peppers, diced; ¼ cup bean sprouts, added at the end for crunch; 2 green onions, finely chopped for garnish; (Avoid watery vegetables like zucchini or mushrooms, as they release moisture and make the rice soggy.)

Description

This Chinese Fried Rice is a flavorful and authentic dish made with high-heat stir-frying techniques, the perfect balance of seasonings, and a mix of proteins and vegetables. Enjoy a restaurant-quality meal right at home!

Ingredients

Scale

Essential Seasonings for Authentic Flavor

2 tablespoons soy sauce – Adds deep umami flavor
1 tablespoon oyster sauce – Enhances richness and complexity
½ teaspoon white pepper – A key spice for authentic Chinese fried rice
1 teaspoon sesame oil – Adds fragrance at the end

Choosing the Right Oil for High-Heat Stir-Frying

2 tablespoons peanut oil, vegetable oil, or canola oil – Ideal for frying at high temperatures
Avoid olive oil – The flavor is too strong and not suited for fried rice

Proteins for Chinese Fried Rice

½ cup shrimp (peeled and deveined)
½ cup diced chicken (cooked or raw)
½ cup thinly sliced beef or cubed tofu

Vegetables for Chinese Fried Rice

¼ cup carrots, diced
¼ cup green peas, fresh or frozen
¼ cup bell peppers, diced
¼ cup bean sprouts, added at the end for crunch
2 green onions, finely chopped for garnish
(Avoid watery vegetables like zucchini or mushrooms, as they release moisture and make the rice soggy.)

Instructions

Step 1: Heat the Wok and Prepare the Ingredients

Heat 2 tablespoons of peanut oil in a wok over high heat until it starts to smoke.
Have all your ingredients measured and prepped before starting, as fried rice cooks quickly.

Step 2: Sauté the Aromatics

Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the hot oil.
Stir-fry for 15 to 20 seconds until fragrant, being careful not to burn them.

Step 3: Scramble the Eggs

Push the garlic and ginger to the side of the wok.
Pour in 2 beaten eggs and scramble them quickly.
Once set, mix them with the aromatics.

Step 4: Add the Rice

Add 3 cups of cold, day-old jasmine rice to the wok.
Stir-fry for 2 minutes, breaking up any clumps with a spatula.

Step 5: Season and Add Vegetables

Drizzle 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce around the edges of the wok instead of directly on the rice.
Sprinkle ½ teaspoon of white pepper evenly over the rice.
Add carrots, peas, and bell peppers, then stir-fry for 1 to 2 minutes until slightly softened.

Step 6: Add Protein and Bean Sprouts

If using cooked protein, add it now and toss to combine.
Add ¼ cup of bean sprouts and stir-fry for 30 seconds to retain their crunch.

Step 7: Final Touches and Serve

Turn off the heat and drizzle 1 teaspoon of sesame oil over the rice.
Toss everything together to mix evenly.
Garnish with chopped green onions before serving.
Serve immediately while hot for the best flavor and texture.

Notes

Cook on high heat to prevent steaming and achieve the signature smoky wok hei flavor.
Use day-old rice to keep the grains separate and avoid clumping.
Stir-fry in batches to prevent overcrowding, which leads to soggy rice.
Drizzle soy sauce around the edges of the wok, not directly on the rice, for even distribution.
If your stove does not get hot enough, use a cast-iron pan instead of a wok, as it retains heat better for frying.

Prep Time: PT10M
Cook Time: PT10M
Category: Dinner
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: Per Serving
Calories: 320 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 95 mg

Keywords: fried rice, Chinese fried rice, wok cooking, stir-fry, easy dinner, quick recipe