Community Pick
Take-Out Fried Rice
photo by Chef Dee
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 2 stalks celery, chopped
- 2 carrots, peeled and diced
- 1⁄2 medium onion, chopped
- 2 teaspoons minced garlic
- 3⁄4 cup frozen peas
- 1 cup diced ham or 1 cup pork
- 2 eggs, slightly beaten
- 1⁄2 cup soya sauce
directions
- In a large skillet heat the sesame oil.
- Add the celery, carrots, onions, and garlic stirring while cooking to tender crisp.
- Stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened.
- Lower the heat and add the beaten egg, stirring until it is finely scrambled.
- Add the soya sauce, and rice, blend well.
- Splash a little more sesame oil over the rice if necessary.
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Reviews
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I wound up leaving out the celery, halving the carrots and onion, and we're vegan so I excluded the eggs as well and halved the soy sauce for health reasons--there was still a lot in the bottom of our skillet, so next time I may halve it again. I also used "asian style savory baked tofu" from 'zaar instead of ham/pork, and like other reviewers, I added a pinch of ground ginger. We'll be making this again, and closer to the original recipe, but next time I'll throw in some cornstarch (since we leave out the egg) and forget about the ginger.
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Tweaks
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I make this alot. If you love fried rice this is a great recipe. I use bacon drippings for frying vegetables instead of sesame oil for more flavor,(not the healthiest, but the taste is good) and add 1 can of bean sprouts. I do sprinke on a little sesame oil at the end of cooking. Everything else the same. Thanks for posting Chef Dee
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This was very good! I was running behind and used frozen mixed veggies instead of the celery and carrots and it worked out great. I added the rice at the end and then added the soy sauce. Very simple to make and a yummy dish to eat. I served alongside Chef Dee's Lemon Chicken. Thanks for posting another wonderful recipe!
RECIPE SUBMITTED BY
<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p>
<p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>