Total Time
15mins
Prep 15 mins
Cook 0 mins

Very easy. The rice, preferably, should be one day old (so that it is less sticky) but I have done it all once several times with good results. I also want to try adding in bean sprouts, but I keep forgetting to pick some up at the store.

Ingredients Nutrition

Directions

  1. Lightly beat the eggs with the salt and pepper.
  2. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
  3. Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
  4. Stir in the soy sauce and stir fry sauce.
  5. When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
  6. Stir in the green onion. Serve hot.
Most Helpful

5 5

My quick-&-easy thing with rice is to fix (preferrably brown) rice & then stir in some thawed frozen peas, but this recipe takes that a step further & gave us a wonderfully satisfying rice side ~ I still added the peas, but other than that . . . A very nice keeper recipe! [Made & reviewed in Zaar Cookbook tag]

5 5

This is the easiest Fried Rice I have ever made! Really fast. Made with my Orange Chicken (Restaurant Style) and added some frozen peas. I will make this again. Thanks for another great recipe Kelly. (Made for Fall PAC 08)

4 5

This came together really quickly. I halved the recipe, and added some leftover peas and eggplant. Thanks Kelly! Made for Pick a Chef!