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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 3.1g | 15% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 6.5g | ||
| 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% | |
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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.
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: bluemoon downunder
On Nov 27, 2008
A fabulously delicious, highly versatile recipe, easy-to-follow instructions, and very much the tastiest fried rice I've ever eaten. I had all my ingredients ready before I started cooking: essential with fast-moving wok dishes! Like most reviewers, I loved the method of cooking the eggs, especially as I used 4 golden-yolked free-range eggs fresh from a work colleague's farm. And I loved the inclusion of sesame oil. I added 4 cloves of minced garlic to the onions, grated my carrot and added two cups of thinly sliced mushrooms and a small tin of well-drained, halved water chestnuts. Loved the beanshoots in this: for me, a must-include ingredient. Next time I make this, I'm planning on also adding some snow-peas. A huge thank you for sharing this recipe, Sue L. I'll be making it often - both as a stand alone dish and as a side dish. And since it does re-heat so well, I'll certainly make a larger quantity next time. Made for PRMR.
From: nkoprince08
On Nov 26, 2008
This is the best homemade fried rice recipe I have ever tried!! I love the taste of sesame oil so I added an extra tsp near the end when you add in the soy sauce. We have made this with and without chicken and it is amazing either way. Great recipe!!
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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