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Fried Rice

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.


  • 6 cups cooked brown rice, cooled
  • 4 large eggs
  • 1 1/4 tsp. salt
  • 1/8 plus 1/4 tsp. pepper
  • 4 tsp. vegetable oil
  • 2 cups chopped yellow onion
  • 1 (8 oz.) pkg. mung beans (bean sprouts), rinsed and patted dry
  • 1 lb. Chinese BBQ pork, diced
  • 1 cup grated carrot
  • 1 cup chopped green onion
  • 1 cup frozen peas
  • 1/2 cup chopped celery
  • 1 cup chopped snow peas
  • 1 tsp. minced garlic
  • 3 Tbsp. soy sauce, or more to taste
  • 1 Tbsp. sesame oil


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.

Servings: 8-12
Prep Time: 15 Minutes
Cooking Time: 12 Minutes

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

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June 10, 20110 found this helpful

This looks so yummy.

Reply Was this helpful? Yes

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