I have been making this version of Fried Rice since my kids were little. They’re now in their 30’s so I’d say this recipe is a keeper! Forget that stuff you get at the corner Chinese takeout place. This is the real deal and so gosh darn good it’s hard to stop eating it. As a matter of fact, I ate my fair share last night and I was ready for more today.
I unwillingly had to adapt my ingredients because here in Germany there is not a Water Chestnut to be found and I have only found Mung Bean Sprouts a couple of times. Both of those have always been essential to my recipe, but I found changing it up a bit still provided a mouthwatering, satisfying plate of goodness. My son even shipped me some Mung Bean Seeds but for whatever reason, they just won’t sprout!
Besides my standard ingredients, I have on occasion added diced leftover roast pork,bamboo shoots and sliced snow peas which add wonderful crunch and flavor. Feel free to improvise with what’s in your kitchen!
I usually cook the rice the day before I need it and refrigerate it. I find that cold dry rice keeps the grains separate and gives it a better “bite.” Never use rice that you just cooked and is still warm. Doing so will give you a nice pan of mush 🙂
Ready? Let’s build us some Fried Rice!
The Good Stuff!