Easy Fried Rice

Craig Clark


I've made this recipe for years. I don't measure so most of the spices are to your taste. This really makes a lot of food though so be prepaired for leftovers or invite friends.

You can subsitute chicken, beef, shrimp or just vegies if you like.

It's a family fav. hope you enjoy it.

pinch tips: How to Freeze Fish, Meat & Poultry



a lot


30 Min


20 Min


pork chops diced bite size
bag frozen mixed vegis. (corn,peas,green beans,carrots)
8-10 c
cooked white rice
garlic salt to taste
pepper to taste
soy sause, a few dashes at a time

Directions Step-By-Step

Note: Unless you have a huge Wok you will need to do this in smaller batches. I do 4 batches then mix them togather.
Put a little Olive oil in the Wok and place 1/4 of the pork in the pan with garlic salt, pepper and soy sause. Cook until meat turns white on all sides. Add 1/4 of the vegies & toss together. (you can add spices and soy at each step if you like. I do this to ensure even flavor.) Cook pork & vegies till steamy hot, tossing frequently. Push pork & vegies to side of wok. In empty space crack 1 egg and scramble. When egg is cooked and fluffy mix in with pork & vegies. Add 2 cups of rice to wok and toss together adding spice and soy sause again. Toss constantly till hot and steamy. (easy tip, when tossing in rice use one spatulla in each hand and toss like you would a salad). Place batch in large bowl & repet with next batch. When all batches are complete toss together & serve.

Note: If using shrimp with this recipe, cook shrimp until it turns pink then follow the rest of the steps.