By SweetsLady on October 24, 2007
Photo by MsSally
Photo by MsSally
"This came from a dear Japanese friend of mine who was also my daughter's piano teacher when we lived in Japan. A lot of times I will make this recipe with leftover meat. :) Do not let the oyster sauce scare you. :) It can be found in the Asian part of most grocery stores."
Serving Size: 1 (210 g)
Servings Per Recipe: 6
"Having a Chinese mother, I was practically brought up eating fried rice...and it's the same for my children now,it's one of their favourite meals.
I was interested to see how the wine and oyster sauce affected the flavour, as it's not something that I (or my mother) have added before.
The oyster sauce did add some depth to the flavour, but I didn't think the wine did much (maybe sake would be better!) so next time I'll just pour it into a glass for me to drink!!
I used leftover roasted chicken, carrots, peas, beans and sweetcorn....all clean plates!
Thanks SweetsLady- Made for PRMR."
"Such a great recipe. I used brown rice and egg beaters instead of eggs. I used chicken as the meat and used an array of veggies, carrots, asparagus, cabbage and red peppers. So yummy and easy. The flavor was great, and I agree with Nimz that the oyster sauce is the key."
"Loved this! It's our new fried rice recipe! Thanks SweetsLady....."
"For some reason this didn't work for me, which leads me to believe I did something wrong. My rice became the consistency of wallpaper paste, and the flavor wasn't great. Will try again and vary some conditions--let's see if that helps."
"Great recipe. Very easy to prepare. I used hoisin sauce in place of the oyster sauce, low sodium soy sauce, chopped leftover pork filets, peas, carrots and asparagus, and added some minced garlic."
"This is awesome fried rice. I chose to make it with chicken, wine, yellow onion and carrots. The secret to this better fried rice is the oyster sauce and wine, IMHO. This is very flavorful and so easy to get together, as I used leftover rice and chicken. Made for PRMR. Thanks for sharing Sweetslady!!!"
"Very similar to how I usually make my fried rice except for the oyster sauce & sake. I left out the sake as I didn't have any but the oyster sauce gave a nice sweetness to the dish, I also added garlic to mine, served with some steamed dim sims this was a lovely dinner. Thanks!"
"This was so enjoyed tonight as a side dish. I believe the oyster sauce is the key to this recipe. Wonderful flavor. I used chopped shrimp and frozen peas that I threw in during the last few minutes of cooking. thanks so much for sharing this wonderful recipe."
"I had to change this a bit, but it is still very tasty. I make one very similar to it! Very easy to make. The family ate it all. :D Thanks for another great recipe!"
"Very good. My first time making my own fried rice. I didn't do the egg part right and it ended up making the rice wetter then I'd like but the flavors were there. Next time I'll make the eggs separately then add them to the mix with the veggies. Also added water chestnuts, my favorite, which was nice."
"I grew up with this recipe (Mrs. Seiko is my mom), and love it! I make this often, and it has become my signature dish at potlucks, fellowships, etc. I use 2-3 slices ham and dice it for this. I also leave out the sake. It's always a hit, and I never have leftovers! Also, I've found it's best if you cook the rice and chill it before using. Of course, you can use it freshly cooked if you're making this last minute."
"Delicious and very versatile recipe! I used leftover pork for this. The veggies that I chose were bok choy, broccoli, carrots, onions and water chestnuts. I replaced 1 tbsp of canola oil for sesame oil. The possible variations of this recipe are endless! Thanx for sharing!"
"This was really a great fried rice recipe! I used shrimp and sake, and substituted clam juice for the oyster sauce. It is really wonderful. Not your typical take-out fried rice. Thanks S/L! -Bird-"