Homemade Fried Rice and New England Style Duck Sauce

My friend, Ruth, had the greatest recipe for fried rice on her website, but the flipgram is now disabled!! (Ruth, we need another tutorial!!) I’ve made her recipe so many times because my kids love Chinese Rice and this recipe is quick, easy, and inexpensive.

fried rice

I’m going to summarize Ruth’s recipe for you the best I can and I think we should peer pressure her into doing another video. Mkay?

Per Ruth’s FB, you need “day old rice, lunch meat, frozen veggies or whatever you have, and eggs.”

I usually cook up jasmine rice the day before and stick it in the fridge for the next day.

To start, I cut up a boneless, skinless chicken breast into small cubes and fry them up in a little oil in my largest non-stick pan. ( I still don’t have a wok!)  When they are almost cooked through, I add green and red peppers and sugar snap peas, cubed, and I fry until slightly softened.

I scramble three eggs and add that into the meat and veggies, making a big scrambled “mess.” I add a little more oil, and then add my cold, day old rice (about 4 cups or so) and fry it until it sizzles a little and browns slightly on the bottom.

When the rice is fried, I added some soy sauce to add color. I just sprinkled it around until I got a nice brown color. Maybe 1/4 to 1/2 cup max for a large pan of rice. I also threw in a few Tbsp brown sugar, 2 Tbsp Sesame oil, and black pepper. Right before it’s done, I add a cup of frozen peas and cover loosely, stirring until they are soft.

This recipe is so easy to tweak. I’ve made it with leftover ham lunch meat that I cut into cubes. (Also, I’ve made it without lunch meat. It does have eggs in it as protein.)

I always serve fried rice with duck sauce. Apparently our area of New England has their own version of duck sauce because the grocery store version is a sicky-sweet-gloppy-orange impostor and is nothing like our restaurants serve. The duck sauce in New England is thin, almost watery, and applesauce based.

It’s easy to make at home for those of you who can’t stand the store bought version.

New England Style Chinese Duck Sauce

In a saucepan, simmer until flavors meld:

1 cup sweetened applesauce (not the kind with cinnamon)

and 1 Tablespoon each: apple cider vinegar, sugar, soy sauce.

That’s it! Enjoy.

 

2 comments

  1. Donna Coats says:

    Sarah, don’t buy a wok, they are not made for our stoves, they are made for a heat source that fits their shape…I learned this on America’s Test Kitchen. Use your pan with a good sized flat bottom and sloping sides.