Fried Rice Recipe

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Fried Rice

Kelley Perry


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.

★★★★★ 2 votes
10 - 12
15 Min
25 Min


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


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.
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.

About this Recipe

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