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| 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 3.3g | 16% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 5.1g | ||
| 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% | |
Chinese Fried Rice
By: Sue L
Aug 28, 2002
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. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water as well. Other seasonings should be added before you cook as well, so it has time to get inside the rice. If you like sesame flavor add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil, because it easily burns.
SERVES 4
Ingredients
- 3/4 cup finely chopped onion
- 2 1/2 tablespoons oil
- 1 egg, lightly beaten (or more eggs if you like)
- 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 onions, chopped
- 2 cups bean sprouts
- 2 tablespoons light soy sauce (add more if you like)
Directions
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
Allow wok to cool slightly.3
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.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
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.6
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.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
Set out additional soy sauce on the table, if desired.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Technique > Stir-fry
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: The Dolly
On Jul 6, 2009
Tried this for some friends last week...and they thought I'd ordered in! I'm now the official Fried Rice preparer in our group. Thanks for posting a great recipe.
From: Chef #1311432
On Jul 1, 2009
My family absolutely loves this recipe. I ALWAYS double it at least..the leftovers can always be refried. I use more soy sauce like everyone else. I also add sesame seeds. Since I make such a large batch I usually just saute the chopped onions(love using Vidalias(sp) for this recipe, add the carrots, add the peas and the sesame seeds..place those ingredients in a bowl and set aside. I use the same frying pan and cook the chicken (adding about a TBS of soy at the very end). I then move everything to a large electric skillet to finish and put it all together for the final fry...
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.
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?
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