This is a delicious fried rice variation. I used a lot of vegetables compared to amount of rice for a colorful dish.
Approximate Time: 1 hour
Yield: approximately 8 cups
Ingredients:
Steps:






By R Barbara
We usually eat this as a main course, but it would also make a great side dish. We usually add Chinese BBQ pork, but it is a tasty vegetarian dish without it. My son requests Fried Rice often. Cook and cool brown rice (we usually make extra earlier in the week and save it for this).
In a small mixing bowl, whisk together eggs, 1/4 tsp. salt, and 1/8 tsp. pepper.
Heat 2 tsp. vegetable oil in a Wok over medium heat for 2 minutes. Add eggs and scramble, stirring constantly with a nonstick spoon or spatula. Break up the eggs into little pieces with the back of the spoon. Transfer the eggs to a bowl and set aside.
Increase the heat to medium-high and add the remaining 2 tsp. vegetable oil. Add onion, bean sprouts, remaining 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring constantly, for 2 minutes.
Add the pork, carrots, green onions, peas, celery, snow peas, and garlic, and cook, stirring constantly, for 1 minute.
Add the cooled rice and cook, stirring constantly, for 4 minutes.
Return the scrambled eggs to the wok, and add the soy sauce and sesame oil. Cook for 2 minutes, stirring constantly.
Serve immediately.
Source: Started with the Emeril Lagasse, "Waiter, There's a Chef in my Soup" Another Notch Fried Rice recipe and modified it over the years.
By Stephanie from Hillsboro, OR
Cook rice until done; set aside to drain. Heat oil in large skillet; pour on eggs. As they harden, cut up eggs with 2 knives. Add soy sauce and garlic powder. Add rice, onions and celery. Stir over low heat 3-5 minutes, until well-blended. Serves 12-14
By Robin from Washington, IA
Uncover, give rice a full turn and cover again. Turn heat off.
Let stand 15 minutes before serving.
Yield: 6 servings
Serving size: 1/2 cup
Each serving provides (without optional vegetables):
Calories: 270
Total fat: 3 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 183 mg
Calcium: 28 mg
Iron: 2 mg
By NHLBI
By Robin from Washington, IA
By Robin from Washington, IA
I am looking for good fried rice tips and recipes. I have tried a few times but I always end up with a gooey mess of rice.
Thanks!
Dan
By Becky
By Diamondee
Use tomato and broth and measure those both to equal liquid you need one cup rice to two cups liquid (07/12/2005)
By meoowmom
Always have everything you need ready beforehand because this goes really fast!
In a wok or large iron skillet: Heat to very hot and add a couple of tablespoons of peanut oil (vegetable or olive is OK but peanut tastes best)
Then add 1 cup of chopped onion and stir a minute, at least 1 tablespoon garlic and stir, 1/2 or more celery, chopped and stir a minute, a bit of green pepper, chopped and stir, three to four cups COLD cooked rice, 1/4 cup soy sauce and mix it all, constantly until well coated and the rice is heated through. Then add scrambled egg. You may also add bean sprouts and water chestnuts or any cooked meat. Add 1 cup chopped green onion and stir for another minute and serve.
Right now, our favorite things to go with this is fried chicken livers and a peanut sauce made of:
By Margie
By mrsmutt
Add a little vegetable oil if necessary to the pan and add the chopped onions. Let the onions cook until clear. Add the chopped celery and cabbage and cook to your preference. I like the celery crunchy others like it cooked more. Add more soy sauce to the onions and celery now if you want. When you are satisfied with the celery, add the ground beef back in and season with some salt and pepper if desired.
Mix the vegetables and ground beef in the pan until the beef is warmed. By now the rice should be cooked. In a large bowl put approximately 1/3 of the rice and 1/3 of the vegetable mixture and mix this. Repeat with thirds until all the ingredients are mixed.
Can be used either as the entre or as a side dish. Experiment with any other type vegetables you like or leave out any type you don't like (with my family it is cabbage, YUCK!) and add with the celery. This is best when vegetables, other than the onions, are still crunchy (07/13/2005)
By gardencraft
Mix the egg, 3 drops of soya sauce and the sesame oil. Add 1/2 tbs. oil to the pan and pour in the egg mixture, swirl in the pan so it covers the bottom and sides. Cook till the egg is puffy, turn and cook the other side briefly. Remove and chop fine
Heat 1 Tbsp.. oil, add chicken, carrots, peas, and cooked onion. Stir fry 2 minutes. Add rice, green onion, mix and stir fry 3 minutes. Add soya sauce and chopped egg mixture.
Enjoy!
*It's important for the taste to cook these onions long and slow. When they are done, you'll see and smell why. (07/13/2005)
By PICO
I'm of Asian descent and have seen/made fried rice since I was a little kid. As long as you have soy sauce, you can make fried rice with any vegetables you want. Cut them up small and saute them til they're cooked but still a bit crisp. As for the rice, I use the recipe below:
There are other posters who swear by using cold rice. I use hot or cold, depending on what day I want to make fried rice. If you want to add eggs to your fried rice, I always cook them (thin omlet style) first and then cut them into little pieces. Add them to the fried rice mixture after the veggies are cooked.
So, basically. Cook the rice. Saute the veggies (carrots, peas, onion, garlic, etc) in a frying pan with a tiny bit of oil. Add rice. Add soy sauce and seasonings (garlic powder, sesame seed). Add egg, if desired. Mix all together over low heat and until soy sauce turns rice brown. Voila! Fried rice. Another thing I do. If you have little packets of soy sauce or sweet and sour sauce from take out restaurants, use those. (07/17/2005)
By Meari