Chinese restaurant rice gets its perfect texture from washing grains exactly 7 times until water runs completely clear.
Easy Chinese Rice
Whip up a delightful batch of Easy Chinese Rice that’s bursting with flavor and perfect for family gatherings! With just a handful of ingredients like fragrant jasmine rice, savory soy sauce, and a splash of sesame oil, you’ll create a dish that’s both quick to make and impossible to resist. Get ready to impress everyone at the table with this scrumptious side!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- carrot (240 ml)
- garlic
- ginger (15 ml)
- green onion
🥩Meat & Seafood(3)
- chicken (454 g)
- ham, diced (240 ml)
- shrimp (454 g)
🫙Pantry Staples(2)
- previously cooked rice (960 ml)
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- soy sauce (240 ml)
👨🍳 Instructions
- 1
In a pan with a splash of oil, cook the chicken with salt and pepper until golden.
- 2
In the same pan, do the same with the shrimp and diced ham.
- 3
Add a bit more oil to the pan and add carrot, green onion, garlic, and ginger. Stir well.
- 4
Add the previously cooked rice, stir, and add all the proteins along with normal and dark soy sauce.
- 5
Add a little salt and a little sugar, and finish with Chinese roots and green onion. Integrate well.
- 6
For the sweet and sour sauce, in a pan place vinegar, tomato sauce, sugar, a pinch of salt, and when it starts to boil, equal parts of water with cornstarch until it thickens.
- 7
Serve the beautiful Chinese rice with a bit of the sweet and sour sauce.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starches retrograde and firm up, preventing mushy fried rice and creating distinct, separated grains.ingredient24-hour aged rice
- ✓Heat your wok or pan to 400-450°F before adding oil so proteins sear instantly and vegetables retain their crisp texture through rapid moisture evaporation.technique400-450°F
- ✓Mix your cornstarch slurry at a 1:1 ratio with cold water and add it gradually while stirring to prevent lumping and achieve smooth thickening.technique1:1 ratio
- ✓Cook each protein separately for 2-3 minutes to develop proper Maillard browning, then remove before adding vegetables to prevent overcooking.timing2-3 minutes
- ✓Add soy sauce around the edges of the hot pan rather than directly on rice so it caramelizes slightly and distributes more evenly without creating soggy spots.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chinese restaurant rice gets its perfect texture from washing grains exactly 7 times until water runs completely clear.
Easy Chinese Rice
Whip up a delightful batch of Easy Chinese Rice that’s bursting with flavor and perfect for family gatherings! With just a handful of ingredients like fragrant jasmine rice, savory soy sauce, and a splash of sesame oil, you’ll create a dish that’s both quick to make and impossible to resist. Get ready to impress everyone at the table with this scrumptious side!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- carrot (240 ml)
- garlic
- ginger (15 ml)
- green onion
🥩Meat & Seafood(3)
- chicken (454 g)
- ham, diced (240 ml)
- shrimp (454 g)
🫙Pantry Staples(2)
- previously cooked rice (960 ml)
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- soy sauce (240 ml)
👨🍳 Instructions
- 1
In a pan with a splash of oil, cook the chicken with salt and pepper until golden.
- 2
In the same pan, do the same with the shrimp and diced ham.
- 3
Add a bit more oil to the pan and add carrot, green onion, garlic, and ginger. Stir well.
- 4
Add the previously cooked rice, stir, and add all the proteins along with normal and dark soy sauce.
- 5
Add a little salt and a little sugar, and finish with Chinese roots and green onion. Integrate well.
- 6
For the sweet and sour sauce, in a pan place vinegar, tomato sauce, sugar, a pinch of salt, and when it starts to boil, equal parts of water with cornstarch until it thickens.
- 7
Serve the beautiful Chinese rice with a bit of the sweet and sour sauce.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starches retrograde and firm up, preventing mushy fried rice and creating distinct, separated grains.ingredient24-hour aged rice
- ✓Heat your wok or pan to 400-450°F before adding oil so proteins sear instantly and vegetables retain their crisp texture through rapid moisture evaporation.technique400-450°F
- ✓Mix your cornstarch slurry at a 1:1 ratio with cold water and add it gradually while stirring to prevent lumping and achieve smooth thickening.technique1:1 ratio
- ✓Cook each protein separately for 2-3 minutes to develop proper Maillard browning, then remove before adding vegetables to prevent overcooking.timing2-3 minutes
- ✓Add soy sauce around the edges of the hot pan rather than directly on rice so it caramelizes slightly and distributes more evenly without creating soggy spots.technique