depends on your taste but I used about 2:1 with soy and oyster sauce in the batch I made the other night, and for 5 cups of rice I used 2 eggs and it was a nice present-but-not-overpowering amount. YMMV

btw, sounds good ^^^ I never tried sprouts in mine...

I have a question too - are you supposed to slightly undercook the rice [when you cook and chill it] for fried rice since you wok it later? I cooked mine the full amount and it was not as al dente as take out.

I actually prefer the more authentic fried rice over the Canadian/American style Chinese fried rice. It uses very little in the way of soy sauce. The fried rice remains almost white. So for me you have more than enough soy sauce for the amount of rice you have.

I slice the raw chicken breast really thin and marinated it for just 20 to 30 minutes in Shao Hsing wine, cornstarch, sesame oil, and just a little bit of soy.

Ann

1 egg per 2-4 cups rice.

Most fried rices are flavored with oyster sauce or hoisin sauce and minimal soy sauce. It's the Americans who douse their fried rice at the table with soy.

Figure on 1 teaspoon oyster sauce per 2 cups rice.

Dice the carrots small. Also think about adding peas (either thawed peas or chopped Chinese peas), some white pepper (about 1 tsp per 6 cups rice) and some mirin. The latter two are key ingredients in good fried rice. Sprouts, too. Don't forget some gingerroot.

The rice should be fully cooked. The reason why good fried rice at Chinese retaurants is "al dente" is because it's fried on high heat and that makes it a bit crispy.

The good news with fried rice is that you can prep AND COOK everything separately (including the egg) well in advance and then throw it together at the last minute (with sauces and seasonings) in a big wok with HOT oil and gingerroot.

Joe

And, evidently, the Canadians who douse their rice in soy.

I was a minute behind Ann.

Joe

That sounds like way too much soy sauce for my liking as well. I use it gingerly so as not to go cross-eyed on the first bite. I"d half that because you can always add you can't take away.

given the weather here today, tricia, I'd find a way NOT to go to the grocery store, LOL! (So I like Ann_T's answer!!)

Sounds really yummy, though...

OK guys, thanks. I'm going with 5 eggs. No peas...I don't "do" peas. I do have a box of pea pods in the freezer though so I'll cut those in thirds & toss in. I've already prepped everything else...carrots are very small, I lightly chopped the sprouts just so they weren't 4" long, onions are small, bok choy is thin & on a diagnonal, chicken is sliced & ready to cook, ginger is out of the freezer w/my microplane (thanks, I wouldn't have used that), don't have any mirin, & no Shao Hsing wine either. I'm going to use soy sauce 'cause I think those eating this are going to expect it but I'll go with 1/4 cup soy & 1/4 cup oyster sauces...taste & if it needs more I can always add.

This isn't going to fit in my wok...have to do 3-4 batches. With my meds I'll need to rest between batches & I need to have this there at 5:00 p.m. so I'd best get cooking! Sure glad it's all prepped!!

Thanks again.

/tricia

Dry sherry is a good sub for mirin/Chinese rice wine.

I'd go lighter on the soy/oyster. Delicate is more "Chinese" than overboard. If you honestly think it needs more, add a teeny bit more. Of course my philosphy always is: do a food proper -- regardless of what others "expect"; you may surprise them. Pleasantly.

I'm sure it's going to turn out fine.

Of course do it in batches. I can't IMAGINE a wok big enough for 20 cups of rice PLUS veggies and stuff.

Joe