Blog Posts

Fresh Fried Rice with Jerky and Potato Chips

Fried Rice made with fresh rice, not chilled, is so easy to make. Made with jerky and potato chips, this fried rice may not be traditional but it sure is good!

I don’t know about you, but when I’m searching for a recipe or creating one, finding a new technique and keeping it simple and full of flavor, is high on my list. Fried rice is something I always enjoy, but way too often I don’t have the chilled rice on hand to make it. That seems to be a prerequisite for fried rice, which is a great way for you and the Chinese restaurants to use up all that leftover rice. Planning ahead is not always my virtue, so when I saw this recipe tucked away in the sidebar of the latest Bon Appetit, I pounced on it.

Here is a fried rice recipe that uses freshly steamed rice. No planning ahead and no need for take outs-fried rice is mine. Now I must admit that one other ingredient caught my eye. Yes, if something calls for potato chips as an ingredient in a recipe, well I’m all over it. As an ingredient potato chips are no longer junk food, don’t you know? I’ve made tortillas espanola with potato chips. I’ve made jian bing with potato chips. I’ve put potato chips on sandwiches. But I’ve never made fried rice with potato chips. SO. This dish doesn’t require cold rice, but it does require potato chips. Well, truth is it really doesn’t, but it called for potato chips and usually when I make a recipe for the first time I try to do what is specified. So now I found out that potato chips are kind of cool, but bean sprouts work well, too, if you need some crunch!

Fried Rice with Potato Chips

Before I found this technique, my go to fried rice recipe was from an old cookbook of mine. It is a classic for Chinese food and I believe I bought it in college. Yes Craig Claiborne and Virginia Lee and “The Chinese Cookbook”, still rock. It is there that I discovered oyster sauce. Oyster sauce gives fried rice a sweetish taste which is needed to balance the salty. It calls for peas, scallions, Chinese sausages (though I always used fresh ground pork), and baby shrimps. It is a good one, too but it still calls for cold, cooked rice. Now I know. Cold cooked rice is so 70’s!

I have always wanted to eat at Mission Chinese Food in San Francisco, but right now this fried rice is about as close as I’m getting. I love Danny’s use of fresh rice and his use of potato chips and jerky, but I was so missing the oyster sauce. Well, that is until I added it. Call me old fashioned, but I like my fried rice with oyster sauce! However, no more cold rice for me. This will be my go to method from this day forward, forever more. And the best part is, I don’t have to plan ahead!

Fresh Fried Rice with jerky and potato chips is a new take on an old recipe. The best part is this is made with fresh rice and you don't need to make it ahead. Really, really good! www.thisishowicook #Chineserecipes #Fried Rice

Fresh Fried Rice with Jerky and Potato Chips
From: Bon Appetit, September 2015
Serves 4
Time to Make: About 20 minutes prep and 20 minutes for cooking the rice (As with all Chinese recipes, have your ingredients ready before you start cooking.)
Ingredients:
3 cups warm cooked Jasmine rice (cooked according to package directions)
3 T grapeseed or peanut oil
1 c sliced mushrooms
2 beaten large eggs
1 t sugar
1/2 c chopped white onion
1/2 c crushed kettle-cooked potato chips
1/2 c sliced jerky (I used teriyaki turkey)
1/2 c chopped scallions
2 T oyster sauce (optional, but see above)
Salt to season
2 T chicken broth
For garnish: Sliced Red onion, cilantro, potato chips, 1/2 c bean sprouts (optional)

Directions:
Heat 3 T of oil in a large nonstick or cast iron skillet on high. Cook 1 c sliced mushrooms, tossing until just brown, for about 1 minute. Pour in the beaten eggs and stir for about 10 seconds. Add the rice. Pat down into an even layer, then vigorously start tossing everything together. (I will tell you this made a mess of my stove, but that’s the way it goes!) Continue tossing until grains dry out and separate, about 3 minutes. Add the sugar, onions, chips, jerky and scallions. Season with salt. Cook until onion is slightly softened, about 2 minutes. Season with salt or oyster sauce. Toss together. Pour 2 T of chicken broth around edges of skillet, tossing until broth evaporates. Garnish with red onion, cilantro, and more potato chips or bean sprouts.

                                                                                      More to try:
Chinese Noodles with an Angry Egg

                                                                           Dan Dan Sliders

                                     

                                                                Thai Chicken Larb Salad

Please Pin and Share!

 

You Might Also Like

16 Comments

  • Reply
    Adam J. Holland
    September 25, 2015 at 12:27 am

    I'd be all over this recipe too. You've done a fabulous job with it. When's dinner?

  • Reply
    Tricia Buice
    September 25, 2015 at 12:41 am

    This is totally new to me Abbe – potato chips and jerky in fried rice – but I say why not! I love it all – from the fried rice to the oyster sauce! Good one!

  • Reply
    Liz Berg
    September 25, 2015 at 12:56 am

    The need for leftover rice is the exact reason I never make fried rice! And I'm in love with oyster sauce, too—if a recipe calls for Hoisin, I always replace with oyster sauce 🙂 I need to read my food magazines more carefully as I totally missed this recipe—so glad you shared it 🙂

    • Reply
      Abbe Odenwalder
      September 25, 2015 at 2:01 am

      I hope you don't tell Bill about the oyster sauce! We'll let it be our secret!

  • Reply
    Karen Harris
    September 25, 2015 at 2:09 am

    OK, I had to read the title of this a couple of times to make sure I was reading right. I'm intrigued! Hope to try it sometime.

  • Reply
    Angie Schneider
    September 25, 2015 at 2:17 am

    The crunchy chip topping is such a fun touch. The rice looks very very delicious, Abbe.

  • Reply
    Nagi@RecipeTinEats
    September 25, 2015 at 10:28 am

    You are quite right about having cold rice on hand!! I never used to, but my mum gave me a neat trick – FREEZE IT! So now I have loads of frozen rice 🙂 Perfect for fried rice!! I do love the topping on this. 🙂

  • Reply
    Cathleen
    September 25, 2015 at 2:31 pm

    I always have rice in my house! This sounds amazing, especially with the chips!!

  • Reply
    Sue/the view from great island
    September 25, 2015 at 4:58 pm

    You totally had me at the potato chip garnish!!

  • Reply
    Chris Scheuer
    September 25, 2015 at 9:00 pm

    What a fun and unique recipe! And I love it too that you don't need cold rice!

  • Reply
    La Table De Nana
    September 26, 2015 at 9:41 pm

    I am w/ Sue and the potato chip garnish.WOW. We often eat leftover basmati..etc..as fried rice..this is fab.
    I love the bean sprout add. too!
    (I can't do oyster/fish sauce..never in one million yrs..:) )
    PS It looks great too!

  • Reply
    SavoringTime in the Kitchen
    September 27, 2015 at 10:36 pm

    I think I could get my husband to eat anything if I would sprinkle a potato chip garnish over it 🙂 This sounds delightful, Abbe!

  • Reply
    mjskit
    October 9, 2015 at 1:48 am

    This is a first. I've never seen jerky in a fried rice dish. What a interesting ingredient for this dish, but you make a great sale with both your writing and especially those mouthwatering pictures. Thanks for sharing such a great recipe!

  • Reply
    Baked Pesto Zucchini Arancini (Rice Balls) + rice recipes | Sumptuous Spoonfuls
    August 5, 2018 at 4:04 pm

    […] Fresh Fried Rice with Jerky and Potato – This is How I Cook […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.