Recipe by TheShields
This is NOT one of the many fried rice recipes that claim to taste just like your local Chinese restaurant. This is just a very tasty, very simple, one skillet fried rice that we have been making for years. The main differences from other recipes seem to be that we use sesame oil to fry the rice, and we do not add soy sauce while cooking. I'm also not going to tell you that you have to let the rice cool before frying. If you can, great, if not, it really doesn't make that big of a difference in this recipe. This is a one-skillet recipe, you do not need to put things in and take them out. It's so much easier this way. I am including pictures on how we scramble the egg in the same pan, I just love this trick! One last suggestion, have everything ready to go when you start, as it comes together very quickly once you start cooking. We always double the batch, my husband mans one skillet and I take the other. Please note, we have done our best to give accurate ingredient amounts, oil may need adjusted depending on your rice. I hope you enjoy this recipe as much as we do.
Top Review by GaylaV
We enjoyed this easy dish. Surprisingly we both liked it more the second day. I love sesame oil so expected to love it more than I did but it was good. Next time I would add the sesame seeds on at the end, sprinkled on top of the serving. I think I would prefer bigger pieces of onions and carrots with a little crunch left. Thanks for sharing your recipe. Made for PAC.
- 44.37 ml sesame oil (may need a splash more to completely coat rice)
- 118.29 ml sweet onion (finely chopped)
- 118.29 ml carrot (finely cubed or medium shredded)
- 236.59 ml cooked ham (finely cubed) or 236.59 ml Chinese barbecue pork (finely cubed)
- 709.77 ml cooked white rice
- 2 eggs (beaten)
- 118.29 ml frozen green pea (thawed)
- 118.29 ml water chestnut (sliced)
- 2 green onions (finely chopped)
- 4.92 ml sesame seeds
- kosher salt
Directions See How It's Made
- Preheat large skillet over medium high heat. Add sesame oil.
- Add sweet onion and carrots. Cook until the carrots are tender, about two minutes.
- Add the cooked ham (or pork) and combine well.
- Add the rice, using a wooden spatula or spoon to separate the rice. Cook until the rice is well coated with the oil, adding a splash more oil if needed, but don't over do it or rice will come out oily.
- Push the rice mixture to the sides of the pan, leaving the center of the pan open to cook the egg.
- Pour in the beaten egg, cook in the center of the pan until well scrambled. Once the egg is cooked, stir in with the rice mixture.
- Add the water chestnuts, green onions, peas and sesame seeds. Stir to combine and season to taste with salt.
- Serve as is, or top with soy sauce, teriyaki sauce or my sons favorite, Recipe #419060, depending on your tastes.