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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%
detailed view... how is this calculated?

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Sue L

Chinese Fried Rice

Recipe #38748 | 28 min | 10 min prep | add private note

⁽²⁵⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: 999124

On Oct 27, 2009

1 person found this review helpful

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From: Sue R.

On Oct 26, 2009

The whole family loves it. This recipe is now a staple at my house.I tried this recipe several years ago and have made many different variations by adding different veggies or meat. We like fried rice as a side dish so whatever kind of meat I marinate for main course I save some to chop up for the rice. I usually marinate the meat in stir fry sauce or teriyaki first and cook the rice in broth or use bullion in the water (instead of salt and butter) to add extra flavor. It always turns out great. Thanks Sue for the wonderful recipe.

1 person 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.

26 people found this review helpful

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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?

25 people found this review helpful

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