Pork (Chicken, or Shrimp) Fried Rice
photo by Learnin2Burn
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups instant brown rice, uncooked
- 1 3⁄4 cups water
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1⁄2 teaspoon sesame oil
- 2 tablespoons canola oil or 2 tablespoons peanut oil
- 1 1 cup chicken or 1 cup shrimp, cooked and diced
- 1⁄2 cup baby carrots, thinly sliced
- 1⁄2 cup frozen sweet peas
- 4 green onions, sliced
- 3 eggs, lightly beaten
directions
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
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Reviews
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For flavor and ease it gets 5 stars! For technique, it get's 3.5 stars. I followed the recipe exactly and found the way they tell you to add the eggs, makes it a mushy mess. So next time i will definatley make a spot in the middle of my wok to scramble the egg in and will not just pour it over top to make a mushy eggy mess. Overall though, the recipe is great!
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I have a house-full of picky eaters and they absolutely loved this recipe! I topped it with a shrimp sauce that I found the recipe for and it was GREAT! The only thing I did differently was I followed the suggestion of another reviewer and I cooked my eggs before adding them to the rice. I will definitely be making this again...thanks!
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I make my fried rice very much like this one. A hint that I can give to people having trouble with the egg getting soggy, is before you even start making your fried rice, get an 8 or 10 inch, non stick pan, beat your eggs with a bit of milk and spray it lightly, heat over medium, make an omlet, let cool then roll up, then cutting in thin strips will solve the problem. Add to finish fried rice before serving.
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RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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