Pork (Chicken, or Shrimp) Fried Rice

READY IN: 40mins
Recipe by Tee Lee

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Egg Foo Yung (For 2) With Oriental Sauce.

Top Review by Reagan1002

For flavor and ease it gets 5 stars! For technique, it get's 3.5 stars. I followed the recipe exactly and found the way they tell you to add the eggs, makes it a mushy mess. So next time i will definatley make a spot in the middle of my wok to scramble the egg in and will not just pour it over top to make a mushy eggy mess. Overall though, the recipe is great!

Ingredients Nutrition

Directions

  1. Bring water and bullion cubes to a boil.
  2. Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
  3. Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
  4. In a small bowl, combine soy sauce, oyster sauce and sesame oil.
  5. Heat oil in a wok or frying pan over high heat.
  6. Add rice and meat to pan and stir-fry for about 2-3 minutes.
  7. Pour soy sauce mixture over rice and cook about 2 minutes.
  8. Add carrots, peas, green onions and lightly beaten eggs to pan.
  9. Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

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