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    You are in: Home / Recipes / Chinese Fried Rice Recipe
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    Chinese Fried Rice

    Chinese Fried Rice. Photo by Sue Lau

    1/47 Photos of Chinese Fried Rice

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Sue Lau's Note:

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3/4 cup finely chopped onion
    • 2 1/2 tablespoons oil
    • 1 egg, lightly beaten (or more eggs if you like)
    • 3 drops soy sauce
    • 3 drops sesame oil
    • 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
    • 1/2 cup finely chopped carrot (very small)
    • 1/2 cup frozen peas, thawed
    • 4 cups cold cooked rice, grains separated (preferably medium grain)
    • 4 green onions, chopped
    • 2 cups bean sprouts
    • 2 tablespoons light soy sauce (add more if you like)

    Directions:

    1. 1
      Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
    2. 2
      Allow wok to cool slightly.
    3. 3
      Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
    4. 4
      Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
    5. 5
      Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
    6. 6
      Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
    7. 7
      Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
    8. 8
      Set out additional soy sauce on the table, if desired.

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    Ratings & Reviews:

    • on August 30, 2002

      55

      We loved this!! My family is big on restaurant fried rice, but we only get it when we eat out. I attempted to make it several time years ago with disasterous results. After reading several threads here on using left-over rice, I went hunting for a good recipe and found this one! There was none left, and I won't be afraid to make it again. I'll confess, I used probably twice as much soy sauce, and added and extra dash of sesame oil - personal taste, and not heart-smart, but, hey, what can I say?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2002

      55

      This is the best recipe for Chinese fried rice! My family and I enjoyed it ,there wasn't a scrap left. We're use to the Chinese take-out, but this recipe is even better. I would recommend this to anyone who has a craving for good authentic Chinese fried rice.I have to admit I added a whole lot more soy sauce.This is a easy to make and tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2002

      55

      We loved this! It's a quick and easy way to use left over meat and rice but it doesn't taste like left overs at all. I used diced baked ham for the meat. I didn't have any bean sprouts on hand, and would like to use them next time, but we thought it was great anyway. We added some Sambal Oelek at the table. DH has to have some spice with nearly everything. Thanks for sharing this winner.

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

    Read All Reviews (400)

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    Nutritional Facts for Chinese Fried Rice

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 497.7
     
    Calories from Fat 146
    29%
    Total Fat 16.3 g
    25%
    Saturated Fat 3.1 g
    15%
    Cholesterol 79.9 mg
    26%
    Sodium 606.7 mg
    25%
    Total Carbohydrate 64.6 g
    21%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.5 g
    22%
    Protein 22.3 g
    44%

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