Verginia's Fried Rice

Sue Fitzpatrick


Courtesy of my Mother-in-Law, this recipe is for a large pan or casserole dish for a party, but you can scale down for a home meal, or not. Leftovers are always good!

Whenever she comes over I get her to bring a batch. She knows our son doesn't like peas, so there's always a portion without them :)

The best fried rice I've ever eaten (including Chinese take-out).

pinch tips: Non-Stick Rice Every Time



a family meal with leftovers or a party


Pan Fry


6 c
regular converted rice, cooked
of each, beef and chicken bouillon cubes (add to water that you will cook the rice in)
1/4 c
each canola oil and margarine
2 large
cooking onions, chopped fine
1 c
frozen peas
1 c
frozen carrots, cubed (optional, but use 2 cups peas)
green onion tops, chopped
6 - 8 eggs
soya sauce to taste

Directions Step-By-Step

In a large skillet, heat canola oil and margarine on medium heat, add onions and sauté until tender. About 10 mins.
Meanwhile, in a separate fry pan, scramble the eggs.
Add cooked rice to pan with onions and mix together.
Add scrambled eggs to rice and mix through.
Add chopped cooked beef, chicken or pork to pan, stirring frequently, cook for 5 minutes
Then add 2 cups frozen peas and the green onion and mix and stir some more.
Add soy sauce to taste, continually stirring until peas are done (about 5 mins or so).
Serve from pan to plate or put into a covered container to take to a party. You can keep leftovers in the fridge in a sealed container for a couple of days.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Canadian