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Chinese Fried Rice

Ingredients:

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

Directions:

  • 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.
  • Allow wok to cool slightly.
  • Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  • 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.
  • Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
  • Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  • Set out additional soy sauce on the table, if desired.

Reviews:

  • PanNan

    We loved this! It’s a quick and easy way to use left over meat and rice but it doesn’t taste like left overs at all. I used diced baked ham for the meat. I didn’t have any bean sprouts on hand, and would like to use them next time, but we thought it was great anyway. We added some Sambal Oelek at the table. DH has to have some spice with nearly everything. Thanks for sharing this winner.

  • Susie in Texas

    We love fried rice, so I decided to try your recipe because of all the great reviews. I didn’t have any bean sprouts and didn’t want to wait until I could get some. Even w/o the sprouts, this recipe is delicious! Thank you for sharing.

  • wjthomson

    Not being a great rice fan,but the family are,i found this to be the best rice i have tasted and all the family agree.Will certainly use it again. Thank You Bill

  • TrinkDawg

    Wow, this tasted like rice from a hibachi restaurant. I used recipe 40104 as the meat base and boy am I glad I did. I probably had 2 pounds of meat, so I changed some of the proportions a bit…I used half of a large sweet onion, egg beaters that were equivalent to 5 eggs (we like lots of egg in fried rice), 8 green onions, and a 1 lb package of frozen peas and carrots. I didn’t measure the rice, but I’m sure I put in at least 8 cups. I left the bean sprouts at 2 cups and added soy sauce to taste. This is one of the best things I have ever eaten. Thank you so much for posting this.

  • Just Cher

    This dish was part of my chinese Saturday meal. It is very much like my fried rice with very little change. I did not use bean sprouts and did add extra soy. The meat I use is bacon and it adds alot of flavor as well as some of the drippings in place of the oil. I liked your method. It can out fabulous!

  • Honeybeee

    This was great! I did not have sesame oil, so used my regular cooking oil, and it still taste wonderful. I liked the bit about frying onions, removing them from the wok, and then adding them later with the other veggies. Very auhentic…very good, indeed!! I shall definitely be making this again. Thank you for sharing.

  • papergoddess

    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?

  • bratty

    Really easy, really fast, really great fried rice recipe. No need for take out after you try this one!

  • Milly

    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.

  • Robin W

    This is a great recipe. We are big fried rice fans and this is by far the best I’ve tried. Thanks for the recipe – this is a keeper!

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