Real Recipes From Real Home Cooks ®

fried rice

(2 ratings)
Recipe by
Kelley Perry
Lebanon, OR

After working at our favorite Chinese restaurant for 6 years, this is our favorite converted home recipe. It is very versitile, you can add or change almost any ingredient to adapt to any taste or diet requirement. I always give out copies of the recipe when I take it to pot lucks, as it is good warm as well as fresh. It keeps up to 6 days in the fridge. Reheat in pan or micro, adding a bit more soy to moisten.

(2 ratings)
yield 10 - 12
prep time 15 Min
cook time 25 Min

Ingredients For fried rice

  • 6 c
    steamed rice (i use long grain)
  • 3/4 c
    soy sauce, dark
  • 9 lg
    scrambled eggs, spiced to taste (no salt)
  • 1 1/4 c
    sliced green onions
  • 1 c
    thawed frozen peas (or your fave veg)
  • 1 c
    cooked, cubed meat, or crispy bacon (opt)
  • 1/8 c
    canola, olive, or peanut oil, or bacon grease

How To Make fried rice

  • 1
    While rice is steaming using your favorite method, (or use leftover cold rice) cook meat/bacon, use leftovers or go vegetarian. Place frozen peas in warm/hot water to thaw. Slice green onions. Scramble eggs with spices to taste.
  • 2
    Heat wok or large dutch oven with canola or olive oil, also peanut oil works well. Add steamed or cold rice and stir to break clumps, heat through, and coat w/oil. Add soy sauce and stir to coat, breaking up lumps. If I use cold rice, sometimes I warm the soy sauce in the micro for a minute before adding. When coated to suit you, add scrambled eggs, 1 Cup sliced onions, your choice of cubed cooked meat, and drained peas, stirring to mix and heat. Serve with remaining onions as garnish.

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