Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is one of the first recipes I learned to make. When I was little, my mother would make fried rice like once a week and apparently I sort of realized/figured out how she made it as I grew older. I usually use whatever i have in my kitchen... Random veggies, random poultry, random everything! ENJOY! (: I normally use shrimp, ham, chicken, peas, corn, carrots, peppers, eggs, and etc.

Ingredients Nutrition

Directions

  1. Combine all your sauces, broth, and seasoning in a small bowl.
  2. Heat oil in your wok/pan at medium heat. Cook your vegetables and poultry to your liking. I prefer it 7 mins for cooking them. Add salt and pepper to taste.
  3. Chop your onions and garlic. Place them in the wok/pan. Cook for 3 more minutes Place your mixture into a large bowl.
  4. Crack your eggs into the wok/pan. Stir to scramble and mix the whites with the yolks. This might take 3-5 minutes Remove from heat and place into that large bowl with the rest of your mixture.
  5. Put a little bit more oil into your wok/pan and add your rice. Stir occasionally until the rice can seperate from each other. May take a while --
  6. Add in your sauce over the rice and cook for about 5 minutes.
  7. Stir in your mixture and cook for another 10 minutes The rice will soak in your broth.
  8. Place onto plates or bowls and garnish with some scallions, cilantro, and parsley. Serve hot and enjoy! (:.
Most Helpful

I love fried rice & enjoyed this version! It is well seasoned with bolder flavors so was perfect for us. I elected to omit the chicken bouillon (trying to cut the sodium). I threw in a handful of frozen mixed vegetables for color and topped with cilantro. Served with egg rolls for Spring 2011 Pick A Chef.

Susie D March 11, 2011