fried rice
(2 RATINGS)
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.
No Image
prep time
15 Min
cook time
25 Min
method
---
yield
10 - 12
Ingredients
- 6 cups steamed rice (i use long grain)
- 3/4 cup soy sauce, dark
- 9 large scrambled eggs, spiced to taste (no salt)
- 1 1/4 cups sliced green onions
- 1 cup thawed frozen peas (or your fave veg)
- 1 cup cooked, cubed meat, or crispy bacon (opt)
- 1/8 cup canola, olive, or peanut oil, or bacon grease
How To Make fried rice
-
Step 1While 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.
-
Step 2Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes