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Fried Rice


  • 3 cups rice, cooked, cold
  • 1 cup celery, cut diagonally
  • 1 small can mushrooms (stems and pieces)
  • 1/2 cup minced green onion
  • 1 1/2 lb. cubed pork or shrimp, cooked
  • 2 eggs
  • 4 Tbsp. peanut oil
  • 2 Tbsp. soy sauce
  • 1/2 tsp. sugar


Heat 2 tablespoons oil in skillet. Stir fry 2 eggs in oil. Add celery, onions, mushrooms and pork or shrimp with remaining 2 tablespoons oil in skillet. Keep at medium heat and let ingredients fry and steam in oil. When hot and steaming, add cooked rice, soy sauce, and sugar. Stir carefully, mixing all ingredients. Serve hot and steaming.


By Robin from Washington, IA

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May 9, 20090 found this helpful

Almost all the comments here about rice say you have to use cold rice in fried rice, but no one says what will happen if you use hot or warm rice, so I'm curious to know. Thanks.

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October 9, 20130 found this helpful

I have a question, also, that may built on the one below: In the fried rice I've eaten in "real" Chinese restaurants, the rice was somewhat crispy. What happens if you crisp it up before, & then follow the rest of the recipe?

Thanks, Nica

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