In ancient and distinctive Chinese cuisine, rice is a key staple. Moreover, the traditional European concepts of "breakfast", "lunch", "dinner" in China are defined as early, midday and late rice. Nutritious, aromatic cereal is added to all meat, fish and vegetable dishes. Desserts and side dishes, soups and healthy cereals are made from it. If you dig deeper, then the entire population of China is in one way or another connected with the production of rice - they are grown at the present time or have ancestors who were engaged in hard, painstaking work. The everyday dish of any Asian family, Chinese style rice and egg, has gained popularity all over the world. Light, hearty, incredibly tasty food fully characterizes the centuries-old cuisine of China. This is how the inhabitants have been eating for millennia.

In China, indica and jasmine are considered the most successful rice varieties in terms of saturation with useful microelements and ease of preparation. The grains have an oblong shape, do not boil over, retain their integrity and have a special aroma. These varieties are pleasant to eat even without the addition of spices or oil. And cooked according to traditional recipes, rice becomes a real culinary masterpiece that will please the most pampered gourmet.

Chinese style egg fried rice has dozens of cooking options. To enhance the taste and aroma, the ingredients are combined into bizarre combinations of meat, vegetables and spices. Only the basis of the dish remains unchanged - rice cooked according to the national recipe.

Cooking rice

In the Chinese cookbooks of the early 20th century (20-40s), you can find a unique way of cooking rice. This is not even a recipe, but a little trick that makes the grains perfect in taste and appearance. Rice cooked in this way is ideal for frying - crumbly, not sticky, aromatic, like in the best Chinese restaurants that Europeans admire so much.

You will need:

• Jasmine rice (can be substituted for basmati) - 1 cup (250g)
• 2 cups boiled water cooled to 85-90 ° С
• ½ teaspoon salt

Preparation:

• Pour the rice into a deep bowl and rinse under running cold water for 5-6 minutes (not ice, otherwise it will crack during cooking), lightly rubbing it with your fingers. The water should be drained several times until it becomes completely transparent. Transfer the rice to a sieve and drain.
• Put the washed cereal in any cooking pot, add hot water and bring to a boil over high heat.
• Turn off the stove and let the rice brew for 10-12 minutes (no more).
• Place the cooked rice in a colander and rinse. Drain and refrigerate for 5-6 hours (preferably overnight).

The rice is ready for frying. You can boil more and cook aromatic dishes for the next 5-6 days. The longer the rice is kept in the refrigerator, the better its taste becomes. You can simply take out a semi-finished product and prepare nutritious, delicious meals in a matter of minutes. Chinese fried rice with egg, with the addition of shrimp, chicken, vegetables will allow you not to sacrifice a full breakfast because of the rush - it will take a maximum of 10-15 minutes to cook.

The classic recipe involves adding vegetables to rice. These can be cherry tomatoes, leeks, zucchini, green beans, corn, etc. Chinese fried rice with vegetables is more like an individual improvisation with your favorite foods. We offer a traditional recipe that matches any vegetable mix of your choice.

Ingredients for cooking:

• Chicken egg - 1 pc.
• Sesame oil - 2 tsp
• Vegetable oil (any refined) - 2 tbsp. l.
• Cold boiled rice - 200 gr.
• Green peas (fresh or frozen) - 100 gr.
• Fresh carrots - 100 gr.
• Onions - 2-3 pcs. (middle heads)
• Soy sauce - 2 tsp

Step-by-step cooking recipe:

• Remove the pre-cooked rice from the refrigerator. Long-grain jasmine or indica is used in classical Chinese cooking, but can be substituted for basmati, any Thai or other favorite varieties. The main thing is resistance to cooking. Rice should be crumbly, not sticky, with as little starch as possible.
• Whisk the egg and sesame oil in a small glass bowl.
• Cut vegetables into cubes, fry until golden brown in a highly heated pan with the addition of oil. They must retain the crispy aldente quality. Therefore, fry on maximum heat for no more than 2-3 minutes.
• Add rice to the pan to the vegetable mixture. Continue to fry over high heat, stirring continuously for another 3-4 minutes.
• Use a spatula to push the rice and vegetables to one side of the pan. Pour the egg-oil mixture over the free space and beat with a whisk for 10-15 seconds. Mix the finished egg with rice and vegetables.
• Pour the soy sauce over the dish and fry for another 2-3 minutes.

Chinese style fried rice with egg is served hot, sprinkled with herbs and black pepper (to taste).

The lighter version of the traditional Chinese fried rice recipe is intended for those people who need to prepare a dish "here and now".

You will need:

• Water - 200 ml
• Salt - ½ tsp
• Soy sauce - 2 tbsp. spoons
• Instant rice (in bags) - 200 grams
• Peanut butter (any vegetable) - 1 tsp
• Onion - ½ part of a large head
• Green beans - 100 grams
• Egg - 1 pc.
• Ground black pepper - to taste

Step-by-step cooking:

• Pour water, salt and soy sauce into a saucepan and bring to a boil. Add instant rice and stir well so that the liquid is completely absorbed into the bag. After boiling, remove the pan from the heat, cover and let it brew for 5-10 minutes (depending on the type of rice). Then drain the water, cool and dry the rice.
• Heat the pan well over high heat, add oil. Drive the egg directly into the pan and shake well with a whisk for 1-2 minutes. Put the finished "omelet" on a plate.
• Change or wash the pan well. Heat over high heat until a haze appears. Grease the surface with oil and fry the vegetables (green beans, onions). Fry until golden brown over maximum heat, stirring constantly, for 2-3 minutes.
• Add the egg and rice to the fried vegetables and pour over the soy sauce over the mixture. Fry for 2 minutes.

Sprinkle the finished dish with black pepper and serve hot.

Oriental style spicy fried rice

The aromatic, rich, bright taste of this recipe will be appreciated by lovers of Asian cuisine. For those who like the spice in a minimal amount, it is recommended to cut the soy sauce, vinegar, hot sauce in half.

For cooking, you will need the following set of products:

• Egg - 2 pcs.
• Rice, ready-made, cold - 200 grams
• Peanut butter - 3 tablespoons spoons
• Bulb onions - 1 pc. (large head)
• Garlic - 2 large cloves
• Finely chopped celery - 1 tbsp. spoon
• Soy sauce - 1 tsp
• Apple cider vinegar - 1 tsp (10-15 ml)
• Any hot sauce - 1 tsp
• Cumin, salt, black pepper, herbs - to taste

How to cook Chinese rice with spices:

• 12-24 hours before cooking, cook Chinese rice (jasmine, basmati, brown) for the base.
• Remove the rice from the refrigerator and place in a dish filled with oil. Mix the grains and oil for 5 minutes to coat each grain evenly. Throw the resulting workpiece into a colander to remove excess moisture. Leave to drain while cooking egg-spice mixture.
• Salt the eggs. Beat gently until smooth (no foam). Add cumin seeds to the mixture (to taste).
• Heat a frying pan and grease with oil. After the haze appears, pour the eggs with the caraway seeds and fry until firm, but very tender, soft consistency. Remove the resulting omelet from the pan and put in rice.
• Fry the onion and garlic in the remaining oil for 3-5 minutes. Add rice, eggs, soy sauce, hot sauce, vinegar and celery to the pan. Mix well and continue to fry for 1-2 minutes, stirring continuously.

Serve the dish hot, sprinkle with herbs to taste and black with ground pepper.

Tips for Cooking Chinese Fried Rice

In order for the dish to turn out the perfect consistency and retain all the characteristic features, follow several recommendations:

• it is better to fry rice in Chinese style in a wok, this way all the "crunchy" qualities are preserved;
• the taste of the dish will be brighter and richer if you cook fried rice with meat;
• Extra virgin olive oil is never used in a recipe. Strong taste and aroma overpower other ingredients. The use of refined oil is allowed, but with caution and in minimal quantities;
• if you mix several types of oil for frying (sesame, peanut, flaxseed, corn), you can achieve a completely unique taste;
• white long grain rice can be exchanged for brown varieties. They are more nutritious, contain a huge amount of fiber, useful vitamins and fatty acids, which is optimal for the diet.

Try and experiment. The versatile Chinese cuisine allows you to adapt any recipe to suit each person's taste preferences. Benefits, aroma, culinary characteristics do not suffer from this, but only acquire "author's" notes. In the process, you will independently learn how to cook rice with vegetables in Chinese style with a perfectly balanced composition or cook rice for the base. Practice based on recommendations is the only way to create culinary masterpieces.

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I love Chinese egg rice. In all Chinese restaurants and when I visit China, I definitely order it.

And most importantly, at home I learned how to cook it almost as tasty as Chinese cooks do. I also advise you to learn how to cook this dish. It is very simple, very satisfying, light and tasty. Created for true gourmets! But it will also delight lovers of simplicity.

There are many ways to cook Chinese-style rice with an egg. For example, you can make just rice with an egg, you can add vegetables there. You can of course do without an egg, just rice and vegetables. But this variation is not my favorite.

I'll tell you about how I cook rice with an egg at home.

So, the simplest option, no frills. For those who are limited in time or are just learning to cook.

Have to take:

Long grain rice;

Chicken egg;

Salt, spices (such as herbs)

Vegetable oil.

Cooking takes very little time. And the rice turns out to be very aromatic, very fragrant and pleasant.

First you need to boil the rice. It should be crumbly. You can use ordinary rice in bags so as not to mess around too much (it will definitely not boil down).

Take an egg (the number of eggs depends on how much rice you have), break it into a frying pan (well hot) and start stirring with a wooden spatula so that we end up with "crumbly eggs", that is, the eggs are fried in pieces, flakes.

Now add boiled rice to our pan with eggs, mix everything, salt, add greens.

Fine! You did it. Let the rice steep a little and start eating.

You can eat such rice with an egg in Chinese for breakfast as an independent dish and as a side dish.

How to complicate a dish? Add garlic, carrots and soy sauce to it. The rice will taste more Asian than the first version. Add even more vegetables - for example, peppers and champignons - and the taste will become even more interesting. And chicken fillet added to rice will add satiety to the dish.

Fried rice is included in many Asian dishes. It is especially popular in China.

Most often, when they try to repeat this dish at home, they use freshly cooked rice. But this is a big flaw. Better to use pre-cooked rice that is well chilled. During this time, the rice grains will dry well, they will not break and burst during frying, and they will also be able to brown properly.

You can add more than just chicken to rice with an egg in Chinese. You can add shrimp, pork, and almost any vegetables to the dish.

You can add anything to fried rice. You can try rice with sweet corn, try different types of onions. For example, shallots are just perfect for Chinese rice. Green onions are also good. A suitable ingredient is sweet corn. Any steamed vegetables. Tuna. Crab meat (real and imitation).

Chinese rice is great with different sauces. For example, oyster is good. You can also try seasoning the rice with sesame oil (right before placing it on the table) or stewing in chicken broth.

Fried rice with egg, peas and green onions is a classic and one of the most famous dishes. A variation of this dish is known and loved even by those who have never tried anything Chinese.

1. Boil rice for about 10-12 minutes; almost until tender, but not completely soft. Drain and rinse under cold water; drain again.

2. Pour the eggs into a saucepan and put on a low heat, stirring occasionally, until they "grab" a little.

3. Heat oil in a large wok. Add garlic, onion and peas and fry, stirring occasionally, for 1-2 minutes. Add rice to the wok, stir. Add eggs, soy sauce and a pinch of salt and stir.

Arrange on bowls, garnish with green onions and serve.

Rice and eggs are a perfectly harmonious gastronomic combination. Use rice and eggs as staples to make a variety of delicious meals.

Let's talk about how you can cook rice with an egg. In different dishes, we can, of course, use different varieties of rice and eggs from different birds (and even reptiles).

Fried rice with egg - the simplest recipe, especially interesting for single and busy people - a good option for breakfast or lunch. Cooking in haste, possibly from leftovers.

Fried rice with egg

Ingredients:

• rice, cooked crumbly - 1 glass;
• chicken egg - 2 pcs.;
• natural butter - a small piece (ghee can be used) or olive;
• ground black pepper;
• salt;
• fresh herbs (parsley, cilantro, etc.).

Preparation

Heat the oil in a skillet and lightly fry the rice over medium heat, stirring occasionally with a spatula. We make 2 depressions in the rice, but not to the bottom. Pour the eggs into the grooves, being careful not to damage the yolk. Reduce the heat to a minimum, add eggs a little, cover with a lid and wait for the desired degree of egg doneness, it turns out very tasty when the protein is completely ready and the yolk is half ready. Gently segment on rice with a spatula and place in portions on a plate. Decorate with herbs, season with ground black pepper. We finish breakfast with fresh tea or, and - there is energy to get busy. It is possible (and very useful) to replace chicken eggs with quail eggs.

Thai style rice with egg, chicken and vegetables

Ingredients:

• chicken fillet (meat from the breast and thighs without bones, cartilage and skin) - about 400 g;
• rice - 1 glass;
• chicken egg (turkey, or duck, or from reptiles) - 2-3 pcs.;
• onions red or white - 1 pc .;
• sweet red pepper - 1 pc.;
• dark green zucchini and / or young eggplant - about 100-150 g;
• fresh herbs (basil, cilantro, parsley, lemongrass);
• sesame oil;
• hot red pepper;
• dry ground spices (ginger, black or allspice, cloves, fennel and coriander seeds);
• garlic;
• natural flower honey;
• soy sauce;
• lime or lemon.

Preparation

It is better to cook in a wok. We heat the oil and fry first the onion, chopped into half rings, chicken meat cut into strips, then zucchini and / or eggplant and bell peppers, cut into large short strips, into cubes. Fry for 5-8 minutes over high heat, continuously shaking the pan by the handle and actively manipulating the spatula. Add spices, mix.

Rinse the rice thoroughly and boil for 8-16 minutes (depending on the variety) in a sufficiently large amount of water. Salt the water, wait 2-5 minutes, beat in 2 eggs and quickly mix into the rice with a fork.

Put rice with an egg on a dish, next to or on top - fried vegetables. Pour everything over with a sauce made up of lime juice, honey, soy sauce, crushed garlic and hot red pepper. We decorate with greenery.

This dish can also be prepared in a vegetarian version, without meat (it can be excluded or replaced with seafood, squid, shrimp, etc., only they must be slightly boiled before frying). It is quite appropriate to add spices in the form of Thai curry paste.

Rice casserole with cheese and egg

Ingredients:

Preparation

We make a mixture of boiled rice, eggs, finely chopped herbs and spices. Add grated cheese and stir. We fill the form greased with butter with the mixture (silicone can not be greased). We bake in the oven at a temperature of about 200 degrees C for 25-30 minutes. Cool slightly before serving and divide into portions. Serve with tea, natural juices diluted with water.

Cooking instructions

30 minutes Print

1. Cook the rice until tender, dry it, transfer it to a deep plate and put it in the refrigerator - you need it cold for frying. Cut carrots into strips, mushrooms into thin flat slices. Chop the chili.
Cheat sheet How to cook rice

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  2. Cut the zucchini into small cubes, finely chop the onion and garlic. Peel fresh ginger and finely grate. Chop green onions, pour into a dry bowl and set aside for a while.
  Crib How to chop onions

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  3. Heat the wok well, pour in a quarter cup of sesame oil. Toss garlic, ginger and finely chopped chili in hot oil. Fry for one minute. Wok Tool The classic Chinese wok is a round steel pan that cooks swiftly, tossing the contents with the agility of street jugglers. If you really want to cook in a classic wok with a round bottom in an apartment where there is no gas stove, you can buy a special burner in the form of a ceramic funnel and build it into the work surface. It costs several times more than the most expensive wok, but it heats both the bottom and sides. The best choice for those who want to not only fry noodles and vegetables in a wok, but also use it as a deep saucepan, is the Le Creuset enamelled cast iron wok. It is a versatile kitchen tool. In it, in one force, you can fry vegetables, meat and noodles or cook quick, almost like from a bag, soups. The focus of this pot is in its shape, which distributes heat in the most beneficial way and allows cooking with negligible amount of oil in negligible amount of minutes. At the same time, it is better to fry small amounts of food in a wok so that the food does not overwhelm and boil in a large, unwieldy heap.

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  4. Add carrots, fry for another minute. Then add zucchini and mushrooms to the resulting aromatic mixture, stirring continuously.

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  5. Fry vegetables for a couple of minutes, stirring constantly with a wooden spoon, removing from the walls of the wok and not letting them burn. Sesame oil burns rather quickly, so you need to act quickly. Tool Wok sticks It is not only convenient to eat noodles with chopsticks, but also to stir in the wok - and in general to be controlled in it. Only these should be special wok sticks. They are comfortable, like long fingers, and grip: you can gently turn over, for example, a mushroom or shrimp.

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One of those dishes that I almost always order in China (love rice).

And which I manage to reproduce at home as well as in China (at least in taste and appearance) - it is very simple and tasty.
There are several cooking options - for example, rice with an egg, rice with an egg and vegetables, rice with vegetables and without an egg.

And by the way, cooking options can also be different.

Here is what I do at home more often.

OPTION ONE, he is MOST simple and unsophisticated.

You will need:

Rice (preferably long grain)

Salt, spices (dill, for example. However, dill is my free fantasy, because it is my favorite seasoning)

Vegetable oil for frying.

1. Boil the rice, but do not overcook it - it should crumble, not stick together. To make my work easier, I try to take rice in bags.

2. Egg (or several - as you want or depending on the volume of rice) break into a preheated pan and quickly begin to stir and chase spatula over the pan.

In the end, you should get such egg scraps ( sorry, could not find another definition)

3. Pour our rice there, mix, add salt to taste, add greens.

4. That's it, now you can safely eat it. I use it both as a side dish and as an independent dish - for example, for breakfast.

And what? Do we eat rice porridge or scrambled eggs in the morning? And here, one might say, two in one.

It turns out to be very delicate in taste. So it's good to feed the kids for breakfast before school.

OPTION TWO - already with a more pronounced Chinese taste.

In addition to eggs and rice, you will also need garlic, soy sauce, and - if you like - green peas (just not canned).

Fry eggs, as in first option, and remove from the pan;

Add a little more oil, heat to maximum temperature, toss finely finely chopped garlic.

If you do it with peas, drop the peas here.

Add cooked rice, egg, soy sauce (to taste).

Stir well and keep on fire to warm up the rice.

Put it on a dish and start eating.

OPTION THREE: rice with vegetables.

I have here this is without an egg, but you can, again, add it if you wish.

Same way if desired you can add chicken fillet, or sausage (boiled or smoked), cut into small cubes.

- garlic- finely chopped (not necessary crush his - bullshit work out)

- Vegetables: almost any, everything that is at hand (carrots, bell peppers, cauliflower, etc. Even champignons - canned or boiled) are suitable.

Vegetables should be cut into small pieces with a knife.

Fry in boiling oil meat ingredients (pieces of chicken or sausage).

Remove from the pan, fry the garlic in the same oil.

If we do without meat and sausage- fry the garlic immediately, as in the previous version.

We throw carrots to it, keep for 1-2 minutes, stirring constantly.

Throw the chopped pepper there - keep it for another two minutes, stirring in the same way.

Combine with rice, meat (if any), egg (if any), soy sauce.

Warm up for 2 minutes and - put on a plate.

Yes, there is another option: without soy sauce.

Then you need to salt the rice to taste, and for a "Chinese" taste, add a little sesame oil: 1-2 teaspoons.

(However, personally, I like it better with sauce ...)

TASTY!!!