Real Recipes From Real Home Cooks ®

verginia's fried rice

(1 rating)
Recipe by
Sue Fitzpatrick
Whitby, ON

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).

(1 rating)
yield serving(s)
method Pan Fry

Ingredients For verginia's fried rice

  • 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 lg
    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

How To Make verginia's fried rice

  • 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.

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