Making Chinese Rice at home has always been one of my favorite kitchen projects. It’s a simple dish that’s full of flavor and pairs perfectly with so many meals.
Whether you’re serving it alongside a stir-fry, some grilled chicken, or even just enjoying it on its own, this recipe is sure to be a hit.
It’s that comforting, versatile side dish that everyone loves.
Chinese Rice Overview
This Chinese Rice recipe is all about creating fluffy, flavorful rice with a hint of savory goodness.
We’re talking about perfectly cooked grains, infused with a delicate aroma and seasoned just right. It’s not sticky or mushy, but rather each grain is separate and light.
It’s a fantastic side dish for any Asian-inspired meal. Think of pairing it with dishes like teriyaki chicken, sweet and sour tofu, or some delicious vegetable stir-fries. It’s also great for meal prepping, as it reheats beautifully.
This makes it a lifesaver for those busy weeknights!
Detailed Ingredients for the Chinese Rice Recipe
Here’s everything you’ll need to make this dish:
- Long-grain white rice: 2 cups, uncooked. Long-grain rice is key here because it cooks up fluffy and separate, not sticky.
- Water: 4 cups. The classic 2:1 ratio of water to rice works perfectly.
- Vegetable oil: 2 tablespoons. This helps to keep the rice grains separated and adds a bit of richness. You can also use sesame oil for a nuttier flavor.
- Salt: 1 teaspoon. To enhance the flavors.
- Green onions: 1/2 cup, chopped. These add a fresh, mild onion flavor and a pop of color. You can substitute with chives if you prefer.
- Soy sauce: 2 tablespoons. This provides that essential savory, umami flavor. Use low-sodium soy sauce to control the saltiness.
- Frozen peas and carrots: 1 cup. For convenience and added nutrients. You can also use fresh vegetables if you have them; just chop them finely.
- Eggs: 2, lightly beaten. These add protein and a lovely texture to the fried rice.
Step-by-Step Instructions for Chinese Rice
- Rinse the Rice: First, place the rice in a fine-mesh sieve and rinse it under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time. The rice is done when all the water is absorbed and the grains are tender.
- Fluff the Rice: After simmering, remove the saucepan from the heat and let it stand, covered, for 10 minutes. Then, fluff the rice with a fork. This allows the steam to redistribute and ensures even cooking.
- Sauté Vegetables: While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the frozen peas and carrots and sauté for 3-5 minutes, until they are heated through and slightly tender.
- Scramble Eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
- Combine Everything: Add the cooked rice to the skillet with the vegetables and eggs. Pour the soy sauce over the rice and stir everything together until well combined.
- Add Green Onions: Add the chopped green onions to the rice mixture and stir to distribute evenly.
- Serve: Continue to cook for another 1-2 minutes, stirring occasionally, to heat everything through and let the flavors meld. Serve hot.
Chinese Rice: Variations & Tips
- Add Protein: Feel free to add cooked, diced chicken, shrimp, or tofu for extra protein.
- Spice It Up: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a little heat.
- Use Different Vegetables: Feel free to add other vegetables you enjoy, such as diced bell peppers, mushrooms, or bean sprouts.
- Make-Ahead: You can cook the rice a day or two in advance and store it in the refrigerator. This actually helps the rice dry out a bit, which is perfect for fried rice.
- Storage: Store leftover rice in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, microwave the rice with a splash of water to keep it moist, or stir-fry it in a skillet with a little oil until heated through.
- Serving Suggestions: Pair this with your main courses, such as grilled meats, or other Asian-inspired dishes.
Key Details
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 6
- Equipment you’ll need: Medium saucepan, large skillet or wok, fine-mesh sieve.
Chinese Rice
Fluffy, flavorful Chinese Rice, a simple and versatile side dish perfect for pairing with stir-fries, grilled chicken, or enjoying on its own.
Ingredients
- 2 cups long-grain white rice uncooked
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup green onions chopped
- 2 tablespoons soy sauce
- 1 cup frozen peas and carrots
- 2 eggs lightly beaten
Instructions
- Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and rice is tender. Do not lift the lid.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add frozen peas and carrots and sauté for 3-5 minutes.
- Push vegetables to one side, pour beaten eggs into the other side. Scramble eggs until cooked, then mix with vegetables.
- Add cooked rice to the skillet. Pour soy sauce over rice and stir to combine.
- Add chopped green onions and stir to distribute evenly.
- Cook for 1-2 minutes, stirring occasionally, to heat through and meld flavors. Serve hot.