This Easy Takeaway Style Fried Rice is ready in 15 minutes and makes the perfect weeknight meal. But have you made it at home and been sadly disappointed? Either the rice is stuck together, or the flavor is not there. With this recipe, you can master Takeout Style Cantonese Fried Rice at home. This is better than takeout fried rice! It is the BEST fried rice you can make!
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1tablespoonChinese cooking wine-see note 1
5spring onions/scallions - cut into 2"5cm sticks- see note 2
¼cupfinely chopped onion - see note 3
½cupfrozen peas - see note 4
½cupfrozen corn- see note 4
½cupfinely chopped carrots- see note 4
2cupscold cooked day-old white rice- see note 5
¼teaspoonwhite pepper- see note 6
Mix the Chinese cooking wine, oyster sauce, soy sauce, and melted butter together and set to one side.
Heat the oil in a wok or skillet over high heat until smoking. Remove from the heat and add the sticks of spring onion/scallion. It will sizzle and spit! Just let this subside, then pour half of the oil and all of the onions into a heatproof measuring cup.
Add the onion to the pan and cook for 1-2 minutes until softened.
Add the garlic and remaining vegetables to the pan and cook over medium heat for 2-3 minutes until softened and any water has evaporated.
Turn the heat back up to high and add the remaining oil back into the pan (don't add the onions yet)
Add the rice and stir to coat in the oil. Fry over high heat for 2-3 minutes, turning the rice gently.
Stir the sauce ingredients (don't worry if the butter has started to solidify), drizzle over the sauce, stir to coat the rice, and cook for 1-2 minutes until the liquid evaporates.
Add the spring onion back into the rice, season with the white pepper, and serve immediately.
Chinese Cooking Wine is also known as Chinese Rice Wine, Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in the Asian section of most larger grocery stores. Or it is readily available on Amazon. Please don't get it confused with rice wine vinegar; that won't taste great!!! If you can't find Chinese Cooking Wine, use dry sherry or sake if you have it.
Spring onions are often called green onions or scallions. They are long thin onions with a white bottom and a long green top.
You can use any onion you have available. But white or brown onion works best. Or use more chopped spring onion (chop into small rounds)
You can use individually frozen veg or a bag of mixed veg. Just ensure you have at least 1 ½ cups in total. There is no need to defrost the veg - add it to the hot wok and let any water evaporate.
The day-old cold, cooked rice is what gives you the perfect texture to your fried rice. It needs to be a day old as it dries out while it is in the refrigerator. This gives it the ideal texture for frying. You can also use frozen rice - see the bulk of the post for more details.
White pepper is traditional, but you can sub in black pepper if you don't have white.