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!
Fried Rice is my fav! I am so going to try and make this one night!
Roya
http://royaghorbani.wordpress.com/
A list of ingredients would be helpful.. Have to sort thru the recipe and keep stumbling on one ingredient after another… Otherwise, it sounds really good!
So very sorry.. I thought a list in the sequence of making might have been easier to follow!
and you were right. Delicious
Easier to follow, while cooking, but harder to see WHAT YOU NEED, before starting!
I think I’m going to try this with “yellow” rice We use a lot of saffron rice here I think it will work well with that also/ these guys won’t eat the white or brown rice! I love fried rice but have never been able to make it! I think I CAN make this! Thx for sharing your recipe!
Don’t understand the issue with the way you showed everything. If you follow the rule of “read the whole recipe before you begin”….. I like the way you did.
That there looks like one Spectacular mess !! I can do that in a jifrf !! I love my mongolian beef too !! Heck !! I like everything Oriental !!!! LOLOL
I agree with Courtney! I made this tonight. I will make it again with a few changes. Maybe 1 strip of bacon if any. It was very good but very greasy.
That was my thought as well. It didn’t say anything about draining the grease from the bacon. It all sounded good except for the grease content
How many servings does this make?
I would say about 4 good size helpings.
What is the quantity of rice? Also, why add sugar?
Just your basic white rice..basmati is what I use.
By adding a little sugar it just gives it a little sweetness.. I think it balances everything out. I’m sure if you left it out you might not tell the difference
Thank you. But I was wondering the QUANTITY of rice for the recipe. Other ingredients have specific quantities, but if the rice does not, it is difficult to adjust the amount for 2 people. Also, just my opinion, but it’s a pity if people can’t make a dish such as fried rice without sugar.
Oh I’m sorry.. I misread your question. I use about 1 1/4 cup of uncooked rice to 2 cups water ..I like cooking it early in and letting it cool or even refrigerate it before making my fried rice.
How long is this cooked for?
Once the peas and cabbage are warmed thru ..about 10 minutes.. It’s done. You can keep it covered on warm until your ready to eat.
Yummy! But I’m going to finish off with lots of slivered green onion.
I do the green onions at the end too sometimes!
What is the best rice to use?
Cold leftover white rice works best. I’ve made it with brown rice and that works well also.. Alittle bit different texture and taste, but still good!!
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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
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.
I have been using basmati rice also.. Works great. Thanks for your feedback!
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)…
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.
Your so welcome Mona!
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!
I’ve made it without ginger and with leftover pork.. Turns out great! Enjoy!
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.
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!
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.
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.
Wow! this looks so yummy… its simple mouthwatering recipe that is easy to cook. thanks for sharing your recipes…
How long does it take to cook?
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.
This is my most favorite chicken fried rice recipe! The bacon adds flavor and texture, and the spices are perfect! My family loves this dish too! They ask for it one a week, and no longer want Chinese take out fried rice, Lol. This will be a new favorite loved recipe! The cabbage is a brilliant touch! I’m so happy i found this!
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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.
So glad you like it!!!!
I
This sounds very good . I will try it.
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!!!
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😊
Looks so good
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Can I use fresh grated ginger instead of powder?
Yes of course!
How much fresh ginger do you recommend?
And when should I add it?
I’d add it when you mix the rice in .. add to taste depending how much you like!
What a delicious recipe! Thank you… Never thought of adding bacon first. What a great idea. This will be a keeper ❤️
Omgsh this is so good this is a fav in my house
Turned out GREAT
This is the first time I made it I didn’t put the cabbage in but it is so good
What name brand soy sauce is best?
I buy Kikkoman.
Hello Donna,
Can honey be substituted for sugar (or any other suggestion)? If so, how much would you suggest? I can’t wait to make your recipe. Thank you…
I’ve never tried honey, but I add sugar for some sweetness so I don’t see why you couldn’t.
how much crushed red pepper do you use?
Depends on how hot you want it!
Can I use garlic cloves instead of powder?
I never have, but I don’t see why not. I would make sure and mince it finely or grate it though.
Can I finish completely and put in a 9×13 pan, refrigerate overnight,
Then place in oven to heat the next evening? If so what heat and how long would you suggest?
I don’t see why not. It would be the same as reheating it as leftovers. I would just reheat it until it’s warm, shouldn’t take long or it may dry out. Probably a 350 deg oven. I also would put some pats of butter on top before heating it up to keep it moist.
Can you substitute the celery for something else?
If you don’t like celery or can’t eat it I would just leave it out. A great substitute might be Bok choy, water chestnuts, jicama, or fennel. You could also use celery salt instead of kosher salt for the flavor.
My first time making fried rice ever and it was really good. My man loved it also. It will be my go to fried rice recipe from now on. I used instant white rice and added strips of marinated pork loin on top. Thanks!
Greatest fried rice i have EVER had, tipto side of dish have a bit of duck sauce,hot CHINESE HOT sauce and abit of soy sauce.( optional, for those who neef additional,by choice😊😊😊😊😊
Hum hum good
I just felt like I needed to tell you that I love this recipe so much! I use it often from a pin on Pinterest and I just sat down to find it but it wouldn’t show up in my pins. So there I was frantically reading through various fried rice recipes getting more and more stressed as each one wasn’t yours. When I finally found it I was so relieved and happy! After all that turmoil over a fried rice recipe I figured I might as well take a minute to just say hello and how much I love your recipe! Everyone I make it for always loves it! I’m writing it down this time! So thanks for writing the best fried rice recipe ever!!! 🙂
Thank you so much Julie! I love it too…I’m so glad you were able to find it again! Happy Cooking!
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This sounds super good I’m going to try it for
Haven’t tried this yet but it looks absolutely delicious!
Haven’t tried this yet but it looks absolutely delicious!
This is THE best! The sesame oil makes all the difference in the world. Second time making it. Used leftover Trader Joe’s. Orange Chicken as protein. Husband loves any and all versions so far!
Wonderful recipe!!! With a little personal adjustment, this recipe is far better than a normal restaurant and close to a hibachi grill as you can get. I only changed sesame oil to butter to cook the veggies(less celery because I don’t like it, lol) because that is how the hibachi folks do it. Sesame oil is a finishing oil and I save that for when the rice is added. I have meat cooked on the side(whatever we have at the moment) and add that with the rice. Adjust to your taste with more or less sesame oil and soy sauce. Can’t say enough about the bacon in this. I’ve had a bacon fried rice once before and it is the best. Thank you for sharing
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How can I print it? I don’t see a print button.
Where are you seeing my recipe? Pinterest or internet?
Thank you for recipe! Delicious! I used Spam diced up instead of bacon, and canned peas instead of frozen cause i didn’t have any. Very good still although I do think it would be better with frozen. Next time I will try with original recipe. (Bacon, frozen peas)
This recipe was delish. Will make again and again.
This was sooo good!!! I prepped everything ahead of time and it went together in about 20 minutes. I added shrimp and it was delicious🍤 😋
Definitely will make it again👍
This recipe was simple and very delicious. I didn’t have cabbage but otherwise followed recipe. YUMM
I made this recipe for my husband tonight. Oh my gosh! It was absolutely OUTSTANDING and I WII be making this again!!
This is the best fried rice! Teriyaki sauce is so delicious. I used Kikkoman Teriyaki Marinade And Sauce. Yummy! Best paired with Vitasoy Lychee Flavor Vita Juice Drink.
I rather liked your refreshing style of recipe share! I enjoyed the mix of the recipe and commentary at the same time, way better than having to plough through all the commentary to get to the recipe. I am making right now. Thanks so much!