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Chinese Fried Rice

Recipe #38748 | 28 min | 10 min prep | SERVES 4 (Change Servings)
(127) RATE IT NOW READ REVIEWS

Sue L

RECIPE BY: Sue L

This has the flavor those other recipes are missing. Tastes like take-out. I want to dedicate this dish to Bergy, whose recipe, "AM & B's Indonesian Mehoon", has inspired this dish.

Posted on: Aug 28, 2002

Print Recipe

Ingredients

  • 3/4 cup finely chopped onion
  • 2 1/2 tablespoons oil
  • 1 egg, lightly beaten
  • 3 drops soy sauce
  • 3 drops sesame oil
  • 8 ounces cooked lean boneless pork or chicken, chopped
  • 1/2 cup finely chopped carrot (very small)
  • 1/2 cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated (preferably medium grain)
  • 4 green onion, chopped
  • 2 cups bean sprout
  • 2 tablespoons light soy sauce

    • Directions

    1. 1
      Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
    2. 2
      Allow wok to cool slightly.
    3. 3
      Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
    4. 4
      Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
    5. 5
      Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
    6. 6
      Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
    7. 7
      Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
    8. 8
      Set out additional soy sauce on the table, if desired.

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    Featured Reviews for This Recipe

    From: Ms*Bindy

    On May 15, 2008

    Liked it a lot; will make again, and again, and again.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Messy44

    On May 5, 2008

    This was good and easy. I made it twice before rating and both times my family liked it. The second time I replaced the peas with thinly sliced green cabbage due to family request. I also left out the bean sprouts both times, we're not fans. Will make again. Thanks. :]

    0 people found this review helpful

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    • From: Milly

    On Oct 17, 2002

    This is the best recipe for Chinese fried rice! My family and I enjoyed it ,there wasn't a scrap left. We're use to the Chinese take-out, but this recipe is even better. I would recommend this to anyone who has a craving for good authentic Chinese fried rice.I have to admit I added a whole lot more soy sauce.This is a easy to make and tasty.

    17 people found this review helpful

  • Was this review helpful to you? YES | NO
    • reviewer icon

    From: papergoddess

    On Aug 30, 2002

    We loved this!! My family is big on restaurant fried rice, but we only get it when we eat out. I attempted to make it several time years ago with disasterous results. After reading several threads here on using left-over rice, I went hunting for a good recipe and found this one! There was none left, and I won't be afraid to make it again. I'll confess, I used probably twice as much soy sauce, and added and extra dash of sesame oil - personal taste, and not heart-smart, but, hey, what can I say?

    16 people found this review helpful

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    • Read all 128 reviews
    Nutrition Facts

    Serving Size 1 (404g)

    Recipe makes 4 servings

    Calories 498
    Calories from Fat 147 (29%)
    Amount Per Serving %DV
    Total Fat 16.4g 25%
    Saturated Fat 3.1g 15%
    Monounsaturated Fat 5.5g
    Polyunsaturated Fat 6.5g
    Trans Fat 0.0g
    Cholesterol 86mg 28%
    Sodium 606mg 25%
    Potassium 544mg 15%
    Total Carbohydrate 64.8g 21%
    Dietary Fiber 3.5g 14%
    Sugars 5.6g
    Protein 22.3g 44%
    Vitamin A 2907mcg 58%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.5mcg 8%
    Vitamin C 15mg 26%
    Vitamin E 2mcg 8%
    Calcium 56mg 5%
    Iron 4mg 26%

    detailed view...

    how is this calculated?

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