1/2 Photos of Basic Oriental Fried Rice - Stephen Yan
Nana Lee's Note:
You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition
My Private Note
Units: US | Metric
- 1Into a hot wok, add 1 tablespoon of peanut oil.
- 2When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
- 3Turn over to cook the other side of the egg.
- 4Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
- 5Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
- 6Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
- 7Add egg slivers, and green onions.
- 8Stir for another minute and serve hot.
- 9NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
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Nutritional Facts for Basic Oriental Fried Rice - Stephen Yan
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 526.6
- Calories from Fat 148
- Total Fat 16.4 g
- Saturated Fat 3.2 g
- Cholesterol 93.0 mg
- Sodium 868.9 mg
- Total Carbohydrate 81.0 g
- Dietary Fiber 1.1 g
- Sugars 0.4 g
- Protein 10.8 g