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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: pepper |
||
| Calories 310 | ||
| Calories from Fat 132 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 737mg | 30% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.7g | ||
| Protein 6.4g | 12% | |
Menus using this recipe:
Fried Rice
By: Claudia Dawn
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
SERVES 6 -8
Ingredients
- 2 eggs
- 1/2 teaspoon salt
- 5 tablespoons peanut oil
- 1 cup chopped green onion
- 4 cups cold cooked rice (= 2 1/2 Cups uncooked instant rice)
- 2 tablespoons chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon pepper
- 2 teaspoons sesame oil
- 1/4 lb cubed cooked pork (optional)
Directions
1
Beat eggs with ¼ tsp salt.2
Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.3
Pour in beaten eggs.4
Stir continuously until eggs are cooked dry and separated into small pieces.5
Remove eggs and set aside.6
Heat 3 Tbls peanut oil over medium heat 1 minute.7
Add green onions and rice.8
Stir-fry 5 minutes.9
Add chicken broth, remaining salt and soy sauce.10
Stir to mix well.11
Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Kayla in Montreal
On Oct 4, 2008
This rice okay. I won't make it again. I found it bland and only ate it after I decided to add some garlic and other flavorings and stir fry for another 2 minutes.
From: Terriyaki 2
On Sep 16, 2008
Really good and easy! I added cooked/chopped bacon insted of other meats, bean sprouts, peas and carrots and thinly sliced water chestnuts. No peanut oil so subbed sesame oil. Cooked the egg in the bacon fat. It was a hit with the men in my house.
From: Marie
On Aug 12, 2004
The sesame oil really does make a big difference in this fried rice recipe. Absolutely delicious! I added some peas and diced carrots which I cooked with the green onions before adding the rice. Also, I have never cooked the egg separately when making fried rice, I just add it at the end and it cooks almost instantly, leaving smaller pieces which we like. Thanks so much for posting this recipe, claudia, which I will surely make again.
From: Dinner Bitch
On Aug 31, 2006
This was the first time I have made fried rice that turned out well.I feel the sesame oil made the difference. My picky family loved it. I added peas to the recipe,a dash of garlic powder and I used chicken instead of pork. I will make this recipe again and that is saying alot.
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