Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Fried Rice - With Variations Recipe
    Lost? Site Map

    Basic Fried Rice - With Variations

    Basic Fried Rice - With Variations. Photo by BLUE ROSE

    1/6 Photos of Basic Fried Rice - With Variations

    more photos

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    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.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2011


      Very good fried rice! I confess that I used Basmati rice, but other than that I followed the recipe. I used about a cup of pork bits (trimmings from cutting up a whole loin of pork), and fresh mung bean sprouts, yellow onion, mushrooms, 1/2 of a grated carrot, celery and water chestnuts, as well as the green onions called for in the basic rice recipe. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2011


      Great basic fried rice - like the brown rice too! I added peas, toms., celery and mushrooms. I drizzled a little Hoisin sauce on top and that seemed good. So, maybe I'd like more sugar? I'm going to check out other recipes to see how much they put in, (or maybe it's onions would make it sweeter...) but we will definitely make this again. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    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

    Ideas from


    Over 475,000 Recipes Network of Sites