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    You are in: Home / Recipes / Basic Fried Rice - With Variations Recipe
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    Basic Fried Rice - With Variations

    Basic Fried Rice - With Variations. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    lazyme's Note:

    Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice.

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    Units: US | Metric

    Meat Choices (use 1 cup)

    • roast pork (optional)
    • roast beef (optional)
    • lamb, roasted (optional)
    • duck, roasted (optional)
    • turkey, roasted (optional)
    • chicken, roasted (optional) or chicken, boiled (optional)
    • boiled ham (optional) or baked ham (optional)
    • bacon, pan fried (optional)
    • Chinese sausage, steamed (optional)

    Seafood Choices (use 1 cup)

    • crabmeat, flaked (optional)
    • lobster, boiled and diced (optional)
    • shrimp, cooked (optional)

    Vegetable Choices (use 1 cup)

    Miscellaneous Choices

    • 1 tablespoon almonds, blanched and chopped (optional)
    • 1 tablespoon peanuts, chopped (optional)
    • 1 tablespoon walnuts, blanched and chopped (optional)
    • 1 tablespoon raisins (optional)


    1. 1
      Dice or shred meat and vegetables.
    2. 2
      Heat oil in wok; stir-fry green onions.
    3. 3
      Add fresh vegetables and stir-fry to soften.
    4. 4
      Add canned vegetables and meat; stir-fry to heat and blend flavors.
    5. 5
      Remove from wok.
    6. 6
      Heat some more oil if needed, to smoking.
    7. 7
      Add rice and heat through completely.
    8. 8
      Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.
    9. 9
      Fold in eggs and turn off heat just as they begin to set.
    10. 10
      SUGGESTED combinations:.
    11. 11
      beef, onions and green pepper.
    12. 12
      bacon, onions, lettuce and tomatoes.
    13. 13
      chicken, onions and bean sprouts.
    14. 14
      chicken, bamboo shoots, mushrooms and cucumber.

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    Ratings & Reviews:

    • on September 15, 2014


      I had to make this because I needed a new way to use my garden lettuce. Worked out great. I used baked tofu instead of meat and used a bit more of the sauce to compensate for the milder flavor of the tofu. I also used cucumber and mushrooms. <br/>Folding in the eggs made it fast, but there are no egg bits, if that is what you crave. I was fine without them.<br/>I was a bit confused about how much extras to put in. One cup of each category or one cup total? I went with 1 cup total (ok, a bit more since lettuce is primarily water).

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    • on September 10, 2014


      This is my kind of recipe. A little of this and a little of that. Helps to use up those leftovers that are hanging around in the fridge. I used red bell pepper strips, celery and the green onion from the fresh vegetables. The protein came from Chinese Barbecued Pork Tenderloin (Chinese-Barbecued Pork Tenderloin). I did add in rinsed frozen mixed vegetables. The rice was short grain brown rice that had been defrosted. Made for Culinary Quest 2014.

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    • on July 02, 2014


      I thought the basic recipe with cooking the vegetables first and removing them, then the rice, then adding the liquids, then folding the eggs in was very good. It kept the vegetables crisp and the eggs not over-done. I used mushrooms, which I put in first and seared to a nice brown, then added scallions and garlic scapes and some red pepper flakes, to give it a little zip, letting them cook a little on the pretty high heat, then added red bell peppers afterwards for a short time so they would retain some crunch. When I cooked the rice in the smoking oil, I let it brown a bit on each side, kind of flipping it over and covering the whole pan evening. I did not use sugar which I think would ruin it. Turned the heat down a bit and added back the veggies. Then, I whisked together Tamari and Vermouth, since I didn't have Sherry, before putting it on the combination. Folding the eggs in and taking it off the heat as it was beginning to set made them not over done. I will definitely do this again with different veggies. Yum.

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    Read All Reviews (14)


    Nutritional Facts for Basic Fried Rice - With Variations

    Serving Size: 1 (664 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 793.2
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 2.7 g
    Cholesterol 93.0 mg
    Sodium 552.7 mg
    Total Carbohydrate 144.2 g
    Dietary Fiber 6.7 g
    Sugars 2.0 g
    Protein 18.9 g

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