The Best Fried Rice You’ll ever make!

My fried rice is so good as a side dish or main dish.  As a main dish I cut up cooked pork or chicken seasoned with teriyaki sauce and add to the rice.  As a side dish I make chicken, beef kabob, pork chops or Shrimp.  If you’re not an oriental food lover I swear you will still love this!  It’s also great leftover the next day!  As you may have noticed I love 1 pan cooking and this is just another one of my favorites.

First cook some rice.  Either white or brown. Set aside for later.  You can also use leftover rice from the night before or cook it way ahead.  I cook 1 cup of uncooked rice to 2 cups of water for this recipe.

Dice up the following and set aside.

  • 1 small onion
  • 2 carrots
  • 2 celery stalks

In a deep saute pan I first cut up about 6 slices of bacon and fry in sesame oil until almost done.  I then add the diced onion, carrot and celery.  Saute until onions, carrots and celery are well cooked.

In a small bowl scramble 2 eggs.  I push the cooked vegetables to one side of the pan and pour the eggs in and scramble.

Next add your cooked rice. Mix well.  Add the following spices:

  • 1 to 2 Tablespoons of sugar, depending on how sweet you like it
  • 1 Tablespoon garlic powder
  • 1 teaspoons ginger powder
  • crushed red peppers
  • about 2 tablespoons of soy sauce.  Add a little more if rice seems too dry. Add diced meat or shrimp if making this as a main dish.

Mix everything well and then add about a cup of frozen peas.  2 cups of shredded cabbage and 2 green onions diced. Cover and steam on low until cabbage and peas are cooked, about 10 minutes.  You can keep this on low on your stove until ready to serve.

I cook this ahead of time and keep on low while I make everything else.  This works great if you’re barbecuing or having guests over.

Enjoy!

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46 responses

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  2. i made this with left over pork tenderloin and it was delicious! I used diced pea pods since I didn’t have peas and it turned out really well! Great recipe!
    Susan

  3. Rice turned out very well — except that I made a few changes. Just added spring onions, diced carrots & peas for veges.
    Also I cook the rice A DAY IN ADVANCE — this is very important so that they do not clump & stick together. When they are cooling I keep fluffing them up gently then put in fridge overnight. Also I use long grain basmati rice only. Then I add a tsp of oil & stir fry portions of rice to make them just hot, add soy sauce mix well then add the veges, chicken.

  4. I’m eating a bowlful as I write this. It’s awesome. Just make sure you have a large/deep enough pan to allow space for all of the ingredients especially when adding the cabbage. It’s very good. I”ll be making this again real soon. Thank you for sharing…(and I like the way it’s written..in sequence)…

  5. Donna – I have made this recipe three times now and it turned out very very well each time. Thank you for the great recipe and inventive method of preparation. Listing the indredients as part of the cooking method is genius. After my second attempt, I printed it out, highlited each ingredient in yellow and have added it to my book of collected recipes. Thank you for your great recipes / food serving suggestions and hard work you put into making this site so user friendly and useful to busy cooks like me.

  6. This is on the stove right now, smells wonderful. Made with left over pork. Sadly I’m out of ginger and I always have (but not today!) Thank you, can’t wait for supper!

  7. All the Chinese restaurants here have gotten so cheap and quick the food is terrible. With this recipe I make better fried rice than most of the places I use to go to. I have been adding a few more vegetables when I’ve made it. Bean sprouts. bamboo shoots and chopped water chestnuts give it a more authentic taste. Also sliced sauted mushrooms really add a lot of flavor.

  8. I finally made this recipe and it was awesome! I’ve tried other fried rice recipes but this one is the best. Loved the bacon. Thanks to earlier comments, I used less bacon than suggested in the recipe and it turned out great. Thanks for sharing!

  9. I made this tonight for the first time (with shrump as the meat). It was delicious! So much less greasy and salty than the fast food chinese. I didn’t have frozen green beans so I substituted with fresh green beans (cut up), which I cooked at the same time as the carrots, onions, and celery. I also used liquid aminos instead of soy sauce. I tastes the same as soy sauce but with less sodium. I will definitely make this again.

  10. This was amazing! And so easy. It will be really easy to modify. Couldn’t help but reduce bacon, add baby corn and chives, but clearly you can use many different modifications to keep it from getting boring. PS – I liked the way the recipe was arranged. Sometimes when the ingredients are listed separately, I miss something. This was great.

    • Not long at all.. If you cook your rice in advance or use leftover rice, the main cooking time is when you sauté the onions and vegetables. At that point your adding the egg, rice and spices and then your done. I’ve made it alittle ahead of time and kept it covered on the stove on warm until I’m ready to serve.

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  12. A-MAZ-ING! By far THE best fried rice recipe I’ve ever tried! I just came across this on Pinterest and I’m so glad I did! Thank you for posting! This’ll be my go-to recipe from now on.

  13. I love fried rice! The only changes I made where I cleaned out the refrigerator at the same time my rice has chicken leftover pork a little shrimp a little crumbled meatloaf LOL.
    Whatever you do this recipe, don’t leave out the cabbage!!!

  14. Stacey R. I made this tonight with brown black and red sprouted rice (1st time I tried this rice it’s really yummy. Bought lobsters steamed them and put a pcs. in the rice-delicious
    Made double receipe will have with shrimp tomorrow night!! Very happy with recipe😊

  15. Pingback: 4 Copycat Takeout Recipes That Are Better (And Cheaper) Than The Real Thing

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