I’m excited to share a mouthwatering recipe that’s both delicious and healthy – my savory and satisfying Chinese Fried Rice! Brown rice tossed with tender onions, diced carrots, and a generous sprinkle of minced garlic, all sautéed to perfection with NO MSG!
My daughter excitedly attended a birthday party at a Hibachi Steakhouse over the summer, and she couldn’t stop raving about it! “Mom, I LOVE the rice, and the chef even put an egg in his hat! It was soooo good!”
While I agree that Hibachis are entertaining for the little ones, their food isn’t the healthiest choice. I promised her I would try to recreate at least their rice, which was her favorite part.
HOW TO MAKE FRIED RICE WITHOUT MSG:
Alright, folks, let me tell you about Tamari. Tamari’s like a cousin of soy sauce. It comes from Japan, and what sets it apart is that it’s typically brewed with little to no wheat. That’s a win for all my gluten-free pals out there!
When it goes through its natural fermentation process, magic happens – you get this rich, dark liquid packed with a flavor that’s bold and mellow at the same time. Tamari’s got a more balanced taste, bursting with umami goodness. But the best part about Tamari, is it does not contain any MSG!
PREP: First and foremost, ensure your rice is cooked and cooled – this step is crucial to achieving the perfect texture in your fried rice. The epitome of fried rice perfection, without a doubt, lies in using rice that has aged for at least one day. This time allows the rice to cool and firm up, preventing clumping and ensuring a fluffy texture.
HOW TO MAKE CHINESE FRIED RICE:
- Grab a large skillet and heat up the olive oil, followed by the butter.
- Next, toss in the onions and carrots, letting them cook for approximately 3-4 minutes until tender. The trick here is not to brown the onions, as we want to retain their sweetness while infusing the dish with flavors. On one side of the skillet, make space for the minced organic garlic, ensuring it gets its own moment to release its aromatic charm.
- Pour the eggs gently into the cleared space in the skillet, taking care not to disturb the vegetables. Let them cook through until they’re perfectly done, then chop them up using your spatula, blending them harmoniously with the sautéed veggies.
- Add the cooked rice to the skillet, along with those delightful frozen peas.
- Finally, the pièce de résistance – the Tamari. Drizzle this umami-packed sauce over the mixture. The Tamari brings depth and complexity, transforming a humble stir-fry into a truly memorable culinary adventure. Garnish with green onions, if desired.
- Congratulations! You have now just made the most incredibly delicious fried rice at home!
Unveiling the Secrets to PERFECTLY Fried Rice:
- In addition to using aged rice, there’s another little-known secret to elevating your fried rice game – the “cold rice” technique. Instead of simply using leftover rice from the previous day, take it a step further by placing the cooked rice in the fridge for a few hours to cool it down thoroughly. This ingenious method not only prevents clumping but also allows the grains to firm up, resulting in a fluffier and more flavorful fried rice.
- Furthermore, for those seeking to add a unique twist to their fried rice, consider incorporating a touch of toasted sesame oil. Just a teaspoon or two of this nutty, aromatic oil can infuse the dish with depth and complexity, adding an extra layer of tantalizing flavor.
WHAT TO SERVE WITH THIS:
Fried rice pairs wonderfully with a variety of delicious side dishes, complementing its flavors and adding more depth to your meal. Here are some delightful options to consider:
HOMEMADE CHINESE FRIED RICE RECIPE
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Chinese Fried Rice at home that is loads healthier than take out. So easy to make you’ll wonder why you haven’t done this sooner.
- 3 Cups Precooked Brown Rice (I used the bags from Success and I used 3 of them for this recipe)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- ½ Cup Onion, chopped
- ½ – 1 Cup Carrot, peeled and diced small
- 3 teaspoons Garlic, minced
- 1–2 Scallions, diced
- ½ Cup Frozen Peas
- 2 Large Eggs, beaten (with a little milk or water)
- 4–5 Tablespoons Tamari
NOTE: Make sure to use cooked, cooled rice
- In a large skillet over medium heat, heat the oil – then the butter
- Add the onions and carrots and cook approx. 3-4 min until tender, but don’t brown the onion
- Push the veggies to the side of the skillet and add the garlic on top
- Add the eggs to the other side of the pan ensuring they don’t go underneath the veggies
- Cook the eggs through, chopping up with the spatula
- Combine the eggs and veggies
- Add the rice, peas and Tamari – stir and heat through.
WHAT TO SERVE WITH THIS:
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Serving Size: 1 serving
- Calories: 334
- Sodium: 1086 mg
- Fat: 16.3 gr
- Carbohydrates: 39.8 gr
- Fiber: 2.6 gr
- Protein: 9.6 gr
- Cholesterol: 108 mg