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Fried Rice

Fried Rice

 

 

 

 

 

*This post may contain affiliate links. Read my disclaimer here.

 

Growing up as kids, my dad did all the Chinese cooking in our home as well as taught us what he was doing. Fried Rice was a meal he mostly made towards the end of the week as it was usually made from any left over rice or meats we had for the week with additional ingredients.

 

 

This was also a fave for my siblings and I. My base Chinese fried rice was from Dad’s recipe. This is my version of Chinese fried rice…

 

Leftover rice turns out best in this dish. You can also use leftover chicken or other meats cut up in small pieces or pre-season and stir fry meat of choice in a mixing bowl. The Chinese sausage or fachung is optional, but for me it carries this dish to another level.

 

I also use frozen peas, canned corn, carrots and scrambled eggs along with dark or mushroom soy sauce and scallions in the end.

 

The best pot to use is a wok or non-stick skillet. This is still a family favorite in my home and makes for a perfect meal any day of the week.

 

 

 

Print

Fried Rice

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Author Dianne

Ingredients

  • 3 1/2 Cups Cooked Rice Preferably left over
  • 1/2 Cup Chicken or other meat left over, cut in small pieces
  • 2 Chinese Sausages (fachung) Pre-boiled and sliced thin
  • 2 Eggs
  • 1/4 Cup Corn
  • 1/4 Cup Frozen Green Peas
  • 1 Tbsp. Carrots diced
  • 1 Tbsp. + 2 tsp. Oil divided
  • 1 Tbsp. + 1 1/2 tsp. Dark or Mushroom Soy Sauce
  • 2 Stalks Scallions Sliced thin

Instructions

  1. If using left over meat, cut in small pieces and set aside. If using fresh boneless chicken or other meat cut in small pieces and season lightly with season salt, garlic salt and a small amount of oyster or soy sauce.
  2. Break up left over rice with a fork and set aside.
  3. If using Chinese Sausages, boil in a small pot of water for about 10 minutes. Remove from water, cut slightly horizontal in very thin slices and set aside.
  4. Divide out corn and peas, peel and dice carrots. Cut up scallions. Keep everything separate.
  5. Heat large skillet or wok on medium heat. Add 2 tsp. Of oil. Soft scramble eggs, remove and set aside.
  6. If using fresh meat, turn heat to high, add 1 Tbsp. Oil and stir fry for 1-2 minutes or no longer pink and set aside.
  7. Turn skillet to medium-high heat, add 1 Tbsp. Oil. Add rice and stir for about 2 minutes. Add soy sauce and stir to cover all the rice and it is evenly brown. Add corn, frozen peas and carrots, continue stirring 1-2 minutes. Add meat, sausages and eggs and stir in
  8. Add scallions, stir and remove from heat. Serve
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