Verginia's Fried Rice

Sue Fitzpatrick

By
@Dovey22

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).


Featured Pinch Tips Video

Comments:

Serves:

a family meal with leftovers or a party

Method:

Pan Fry

Ingredients

6 c
regular converted rice, cooked
2-3
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)
2
green onion tops, chopped
6 - 8 eggs
soya sauce to taste

Directions Step-By-Step

1
In a large skillet, heat canola oil and margarine on medium heat, add onions and sauté until tender. About 10 mins.
2
Meanwhile, in a separate fry pan, scramble the eggs.
3
Add cooked rice to pan with onions and mix together.
4
Add scrambled eggs to rice and mix through.
5
Add chopped cooked beef, chicken or pork to pan, stirring frequently, cook for 5 minutes
6
Then add 2 cups frozen peas and the green onion and mix and stir some more.
7
Add soy sauce to taste, continually stirring until peas are done (about 5 mins or so).
8
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