Total Time
Prep 10 mins
Cook 15 mins

This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!!

Ingredients Nutrition


  1. Heat canola oil in a large nonstick skillet over medium-high heat.
  2. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
  3. Add yellow onion to pan; saute 2 minutes or until translucent.
  4. Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
  5. Add rice and soy sauce; stir-fry 2 minutes.
  6. Return eggs to pan; cook 1 minute.
  7. Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
  8. Sprinkle with green onions, and drizzle with sesame oil.
Most Helpful

Good stuff! I didn't add any pork, but added a little turkey stock when making the rice. I used ghee instead of olive oil and didn't have more than 1/4 cup of green onion on hand. Came out awesome! Thank you for this keeper.

Chef Smig52 September 02, 2012

This is a delightful fried rice. I used deli chicken because that's what I had on had. I can't wait to make this flavorful fried rice again. Thanks so much for sharing it, NanuqsMom!!!!! And thanks again for trying one of my recipes (Easy Breakfast Casserole).

Merlot August 14, 2009