Fried Rice Recipe

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Fried Rice

Kelley Perry

By
@cardiokelley

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.


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Comments:

Serves:

10 - 12

Prep:

15 Min

Cook:

25 Min

Ingredients

6 c
steamed rice (i use long grain)
3/4 c
soy sauce, dark
9 large
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Rice Sides
Regional Style: Asian
Other Tag: Quick & Easy