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Chinese Stir-Fried Rice
Anyone who has ever enjoyed Chinese cuisine knows the basics of stir-fried rice. Authentic stir-fried rice often uses left-over rice, meat, and vegetables. In fact, using leftover ingredients actually enhances the stir-fried rice flavors and textures.
Most authentic Chinese stir-fried rice will contain white rice. Many variations exist and each has its followers. Some insist the rice must be cooked, then refrigerated at least overnight. This does help the product cook up nicely and reduces the starch stickiness that causes clumping.
However, others use freshly cooked rice and find it works fine. In fact, some actually prefer to use the freshly cooked. Whichever you prefer is fine.
Although authentic stir-fried rice rarely contains brown rice, you may choose to use this higher fiber, less processed version if you choose. In fact, that extra fiber provides great health benefits!
Authentic Chinese Stir-Fried Rice
- 4 cups cooked rice (brown for full nutrition, white if you prefer)
- 1/4 cup water-packed tofu (frozen, thawed, most of the water squeezed out)
- 2 tsp Nala Namak (Himilayan Black Salt)
- 3 T each:
- soy sauce
- sesame oil
- Chinese wine (optional)
- 2 cloves garlic, minced
- 1-2 T fresh ginger, minced
- 12 ounces meat substitute (see options)
- 8 ounce can each, well drained or fresh, if available
- sliced water chestnuts
- sliced bamboo shoots
- I cup each (or vegetable combination of your choice)
- carrots, chopped small
- cabbage, shredded
- 4 green onions, chopped
- 1 cup small mushrooms, sliced
- 2 cups mung bean sprouts
- 3 T soy sauce, or to taste
Prepare each and set aside
⦁ Scramble 1/4 cup tofu. Sprinkle with ⦁ Kala Namak .
⦁ Cook and chop into shreds the meat substitute (tofu or other).
⦁ Stir-fry or blanch any hard vegetables such as carrots and cabbage shreds that are best when well-cooked.
Gather remaining ingredients.
⦁ Heat sesame oil in a wok or large skillet
⦁ Stir-fry the ginger and garlic for 2 minutes.
⦁ Put meat substitute in and stir.
⦁ Add rice and stir-fry for about 2 minutes, then let cook for an additional 2 minutes to allow it to develop a slight crust. (if you prefer no crust, continue stir-frying during that time)
⦁ Sprinkle wine and soy sauce over mixture and stir to mix well. Add more or less, to taste preference.
⦁ Add all remaining ingredients and continue to stir-fry, turning very gently, until desired doneness.
⦁ Serve while very hot.
What is Kala Namak?
Most people use plain or iodized table salt in cooking and seasoning. Some now prefer Himalayan Salt, a slightly more flavorful pink salt hosting many micro-nutrients.
Kala Namak, also known as Black Himalayan Salt, offers a different flavor. In fact, many use this to flavor tofu and other bland ingredients. Kala Namak creates an egg-like flavor when used with tofu.
- In America, stir-fried rice usually serves as a side dish to a Chinese style entree. However, most Chinese enjoy it as a main course. Indeed, it contains vegetables, a starch, and a protein.
- In America, you will often find broccoli, zucchini, snow peas, and other delicious vegetables. However, in China, these vegetables appear less often. Instead, expect to find peas and carrots, as this recipe contains.
- Different regions of China feature a local version of stir-fried rice. While the base is the same, expect a wide variation between regions.