Total Time
Prep 10 mins
Cook 10 mins

This is not gourmet, and far from authentic, but it is tasty and very easy to make... and excellent weeknight meal. I like to make extra to bring to work for lunch, and I always make twice as much rice as I really need for other dishes, for just this purpose. I'm totally addicted to it now, I have it at least once a week.

Ingredients Nutrition


  1. I usually use two pans for this, a small skillet and a larger one.
  2. Nonstick makes for easier cleaning but the other will work as well.
  3. Heat the small skillet, add some oil.
  4. Stir-fry your meat till done to your preference.
  5. Put in small dish, set aside.
  6. Heat the skillet again and add the beaten egg.
  7. Without stirring, cook till puffed and lightly browned on one side.
  8. Flip if you like, I just chop it with a spatula.
  9. Remove from heat.
  10. Heat large skillet with approx.
  11. 1 Tbsp oil and 1 Tbsp butter over high heat till butter melts and gets foamy.
  12. Add rice, veggies, onion, garlic, and ginger and stir.
  13. Reduce heat to medium high.
  14. It should be crackling and popping, individual rice grains should be moving.
  15. Don't stir it too often, you kind of want some of it to get a little crusty (but be careful it doesn't burn).
  16. Feel free to add more oil if you like.
  17. Season to taste with soy sauce and oyster sauce, add in your egg and meat, stir well to heat through, and serve.
Most Helpful

What an excellent and easy recipe. It made more than enough for me, so I'm taking the leftovers to work for lunch. I added carrots, corn and mushrooms for my veggies plus some Quorn pieces (a chicken substitute). Thanks again!

Sackville January 16, 2003

This was very good! Very easy, quick to prepare, and everyone enjoyed the taste. I used a can of baby shrimp for the meat, which worked out quite nicely. We were able to get 3 servings. If you are looking for a quick and easy, family pleasing dish, try this tasty fried rice. Good use of leftover ingredients, too. As the recipe poster indicated in her description, the taste of this rice recipe is not authentic Chinese - but it is still a very good recipe and one I will use again.

HeatherFeather May 06, 2002

I used leftover pork roast, onions, celery, and red pepper, mushrooms would have been nice, but I have two kids that would disagree. The combination of the oyster sauce and soy sauce, gives a distinctive flavor. I also used sesame oil in a non-stick pan to fry the rice and veggies.

Cullinaryjudge March 17, 2003