Cantonese Fried Rice

fried rice fried in a wok with diced ham, carrots, peas, onion, corn and fried onion

5 from 8 votes

Fried rice just like at your favorite Chinese restaurant! Use your leftover rice, add some ham, carrots, peas, corn, onion, and fried onions and fry it in a flavorful sauce. Drizzle some sriracha on top and there you have the perfect combination for your fried rice craving.

Course: Dinner, Lunch, Side Dish

Cuisine: Chinese

Yield:

Calories: 618kcal

Author: Emma Choi

Prep Time: 20

Active Time: 4

Total Time: 24

Equipment

Ingredients

320 g cooked day old white rice | refrigerated
½ big onion , chopped
1 big carrot , diced
1 garlic clove minced
125 g ham diced
140 g frozen peas
140 g corn
2 tbsp cooking oil
40 g fried onion | optional
sriracha | for serving - optional

Scrambled eggs

3 eggs
black pepper
¼ tsp soy sauce

Sauce

3 tbsp Shaoxing wine or mirin
3 tbsp oyster sauce
3.5 tbsp light soy sauce
1 tsp sesame oil
¼ tsp black pepper powder

US - M

Instructions

Prepare the rice - Cook the rice. if you have a rice cooker, even better for perfectly cooked results.
Refrigerate the rice for at least half a day or up to a full day—ideally, prepare it the day before and keep it in the refrigerator overnight. Cold rice is essential to prevent it from becoming mushy when stir-fried.
Prepare all ingredients and sauce - Dice the onion and carrots into small pieces.
Beat the eggs with a pinch of black pepper and a dash of soy sauce.
In a separate bowl, combine all the ingredients for the sauce.
Assemble the fried rice - Heat 1 tablespoon of cooking oil in a wok over medium-high heat, then add the onion and minced garlic. Stir-fry for about 30 seconds.
Add the diced carrots and ham, cooking for another 30 seconds.
Move everything to one side of the wok, add another tablespoon of cooking oil, and pour in the beaten eggs. Stir continuously to scramble them.
Once the eggs are cooked, add the frozen peas and corn. Stir-fry everything for 30 seconds, just until the peas are defrosted.
Add the cold rice and mix it well with the vegetables, then pour in half of the sauce. Stir-fry for 30 seconds, then add the rest of the sauce and continue stir-frying for 1-2 minutes until some rice bits are lightly fried.
Before serving, mix fried onions into the fried rice.
Serve - For a finishing touch, sprinkle 1 tablespoon of fried onion and some sriracha on top (optional, but it really enhances the flavor).

Notes

The rice quantity is measured in rice cooker cups, not standard cups.
Make sure the rice is thoroughly refrigerated beforehand. Cold rice will better withstand the heat in the wok and won’t become mushy.
If you don’t have a wok, a cast iron skillet is the best alternative for a similar result. If you use a regular pan, the rice won’t fry the same way. Adjust heat depending on your wok type: medium-high heat works well for a non-stick Tefal wok or cast iron skillet. If using a traditional carbon steel wok, reduce the heat to medium as it heats up very quickly.
Avoid using dark soy sauce, as it will make the sauce too strong and salty. Use light soy sauce instead.
Frozen peas work best for fried rice, as they have a better texture than canned peas.
Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days.

Nutrition