Chinese Fried Rice

Barbara Scott


My favorite Chinese restaurant closed down and I mourned for two months. Loving Chinese food as I do, I came up with the following recipe. I use Basmati rice but you can use any type that you like. Enjoy!

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15 Min
20 Min
Stove Top


eggs, scrambled
1 large
sweet onion, finely chopped
4 Tbsp
cooking oil, divided
1 c
frozen green peas
1 c
cooked diced carrots
2 c
chicken or shrimp
8 c
cold cooked rice (i use basmati rice)
1/3 c
plus 1 tbsp. oyster sauce
1/3 c
plus 1 tbsp. low sodium soy sauce
3/4 tsp
garlic powder
1 can(s)
bean sprouts, drained well
salt and pepper to taste, although you might not want to use salt because of the soy sauce


1Heat a large non-stick skillet to medium heat. Add in the eggs and scramble for a few minutes, until they are cooked through. Use a spoon or fork to break the eggs into small pieces. Remove from skillet and set aside.
2Heat 1 tablespoon oil in the skillet over medium high heat. Add in the diced onion and cook for a few minutes, until the onions are tender and translucent.
3Add a bit more oil to the skillet (if needed) and cook the chicken or shrimp with garlic powder until just done. Do not overcook. Remove from skillet.
4To the skillet, add in cold cooked rice and the rest of the ingredients. Stir to incorporate. When everything is heated through, remove the fried rice from the heat and serve immediately.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tag: Quick & Easy