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).


★★★★★ 1 vote

a family meal with leftovers or a party
Pan Fry


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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

How to Make Verginia's Fried Rice


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

Printable Recipe Card

About Verginia's Fried Rice

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

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