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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 4 servings |
||
| Calories 299 | ||
| Calories from Fat 106 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 709mg | 29% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 41.9g | 13% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.6g | ||
| Protein 5.8g | 11% | |
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Chinese Fried Rice
By: Karen67
Jan 11, 2007
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
SERVES 4
Ingredients
- 3 cups cooked rice, cold
- 3 tablespoons oil
- 3/4 cup scallion, sliced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups diced cooked shrimp (optional) or diced cooked chicken (optional)
- 1 egg, beaten
- 3 tablespoons parsley, minced
- 1 tablespoon soy sauce
Directions
1
Make rice in advance and refrigerate.2
Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.3
Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.4
Make a well in the center of the rice and pour the egg into it, stirring until barely set.5
Stir egg into the rice mixture.6
Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.7
For Vegetarian omit both the chicken and the shrimp.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: cookiedog
On Feb 25, 2007
This was really pretty and I liked the flavor. I think my rice got a little crunchy because I tried to get it "browned" before I added the other ingredients. If I make it again, I'll make sure to not over cook it in the second step. Thanks for sharing your mom's recipe Karen.
From: CookinMamaof3
On Feb 5, 2007
This is a very versatile recipe--I omitted the meat and parsley and used an onion instead of scallions. You could add many other ingredients of your choice. I do think it needs more than 1 tablespoon of soy sauce, but that is my personal taste. Thanks!
From: KelBel
On Jan 29, 2007
This is quite good and easy. Not too much spice or other stuff, just basic, good fried rice. Used brown rice, scallions, carrots and peas, No meat or parsley, but I added the egg - REALLY GOOD! YUMMY! :yummy:
From: Annacia
On Jan 20, 2007
This is a grand recipe for the end of the month pantry. I used leftover chicken, added some frozen peas and some spinach and a sprinkle of ginger, it worked! I even used leftover rice. Very easy and tasty. Thank you Karen for a practical and versatile recipe.
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