Recipe by NanuqsMom
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!!
Top Review by Chef Smig52
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.
- 1 tablespoon canola oil (I use olive oil)
- 2 large eggs, lightly beaten
- 3⁄4 cup yellow onion, minced
- 1 cup chinese-style roast pork, chopped (I use thick bacon strips)
- 4 cups cooked long-grain rice, chilled
- 3 tablespoons low sodium soy sauce
- 2 cups iceberg lettuce, shredded (optional)
- 1⁄2 cup frozen green pea, thawed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup green onion, minced
- 1 teaspoon dark sesame oil
Directions See How It's Made
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 1 minute or until done. Remove from pan.
- Add yellow onion to pan; saute 2 minutes or until translucent.
- Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
- Add rice and soy sauce; stir-fry 2 minutes.
- Return eggs to pan; cook 1 minute.
- Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
- Sprinkle with green onions, and drizzle with sesame oil.