Total Time
Prep 5 mins
Cook 30 mins

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.

Ingredients Nutrition


  1. In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
  2. Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
  3. In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
  4. Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
  5. Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
  6. Stir egg into rice mixture.
  7. Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Most Helpful

I was missing so many ingriedients, but it was still amazing. I had 1 onion, no peanut oil, bean sprouts, cabbage, or peas. I used 2 whole eggs and double the rice and carrots and soy sauce. It was still amazing. I'm sure if i had everything, it would be even better. Perfect for chinese new year '09

Cori<3 January 28, 2009

This was really delicious! I was a bit confused on the part about adding more water to cooked rice and simmering, so instead I started with about 2 cups of cooked rice (I used white rice) and skipped that part. The directions didn't indicate when to add the peas, cabbage, so I just added them at the same time as the onions, carrots, etc. I also used an entire beaten egg. I do think that the sesame oil and soy sauce at the end really added a nice final touch.

Maggie, Cooking May 20, 2008

I'm so glad I tried this recipe! It is very good! The sesame oil adds a wonderful flavor and aroma. I didn't have bean sprouts (although I love them and will add them next time) so I used some frozen corn. I omitted the egg whites for personal preference. Awesome recipe, thanks so much for sharing!

Heather'sKitchen October 31, 2007