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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 6 servings |
||
| 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% | |
Fried Rice
By: Claudia Dawn
Apr 18, 2003
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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Browse similar recipes by category
- 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: GSCook
On Sep 14, 2009
This was delicious! It was a special request of my son's as he will only eat rice if it's fried! Green onions are not favorites around my house so I substitued chopped sweet onion. Also, I subbed vegetable boullion for the chicken broth since my daughter is a vegetarian (and omitted the meat). For the rest of us, I served it with Thai Shrimp, and peas on the side. The sesame oil really added a little extra oomph. Really easy and quick and delicious. I will definitely make this again!
From: LEEZAH4
On Jul 10, 2009
Loved it! I added frozen peas and smoked pork chops. Served this with Chinese Ribs and Asian Beef Kabobs and we had fortune cookies for dessert
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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