Chicken and Corn Soup, Asianesque
Warm Balsamic Chickpea and Romaine Salad

Fried Rice


Fried Rice 

2 T peanut or canola oil


3/4 c carrots, small dice

3/4 c red pepper, small dice

3/4 c broccoli, cut into tiny florets and stems trimmed and cut into small pieces

1 T minced ginger

2 cloves garlic, minced

2 green onions, finely chopped

4 c cooked rice, cold

3/4 c edamame 

1/2 c baby spinach cut into strips

2 eggs, beaten

3 T soy sauce

Optional: 3/4 c chopped Canadian bacon or chopped cooked shrimp

In a large nonstick saute pan, heat the oil over medium-high until it is shimmering hot. Add broccoli, red pepper and carrots and cook until the vegetables begin to soften, about five minutes. Stir in garlic, green onions and ginger and cook one more minute. Add rice, edamame and spinach. Stir and then leave it alone for two minutes. If you are using Canadian bacon or cooked shrimp add it here. Stir again, then make a well in the center of the rice mixture. Add beaten eggs and cook, stirring, until they are scrambled. Distribute eggs through rice and remove from heat. Stir in soy sauce and serve.

Printable version here

Notes: Total leftover dinner. A few days prior I made extra rice that I intended to freeze because someone here mentioned that rice can be frozen but I had never tried it. Then I had a whats-for-dinner crisis with not really enough of anything to be useful (the refrigerated rice, a little broccoli, half a pepper, some almost empty bags of frozen stuff.) I remembered that Fine Cooking had done a fried rice at some point but I couldn't find the actual issue (I have since looked it up: Fine Cooking issue 97) so I winged it.       

PS I have been having major problems with my internet provider trying to upload pictures. Sorry for the delay in getting things up here; I have a backlog of recipes to post so check back.


Oh how I love me some fried rice. I usually add a chopped chile or two for good measure with the garlic. OH and a trick I learned, because I always over crowd my pan, leading to soggy rice when I add in the egg at the end: cook the egg first, remove from the pan, chop up, cook every thing else and then add back in the egg when you add your soy/sesame oil/fish sauce/seasoning of choice. I am against soggy fried rice.

Another thing I like to add is lots and lots of Thai basil.

This sounds good. I've been looking for a good fried rice recipe since it's one of my husband's favorite foods. Will have to try making this one weekend.

We actually cook the egg first in a scorching hot pan, wait until it gets puffy, and almost done all the way through (maybe a little wet egg on the top) and then throw in the rice and cooked veggies on top of that egg. When you stir it around you break up the egg, and we've really enjoyed the texture of the egg when doing it this way.

Hooray! My kids will eat this. They llluuuurrrrrvve rice. And look at all the sneaky protein and veggies! Thanks for this one. :)

That's some fancy fried rice! :)

A trick i learned to keep the rice from getting soggy as I cook it: add the rice to the onions, mix well, and then let it sit in the hot pan, until you hear it sizzle. Don't stir. Flip it, let it sit some more. This heats it up without mashing the rice grains and releasing starch.

We love fried rice around here. One thing I do to make it even easier: thaw frozen pea and carrot mixed veggies and add at the end. Veggies with no work on my part. :) Chopped water chestnuts would be tasty, too, and chopped baby corn.

Ok after much trial and error I am passing along a few secrets on making great fried rice.

I noticed you added no spices other than ginger and garlic. I also use rosemary and fresh basil.

ALWAYS cook the rice the day before or at least several hours before you make the fried rice. Spread it out and allow the steam to evaporate. Otherwise when you add the soy sauce to it it is already moist and only becomes way softer.

Another secret I learned was that when you use thin soy sauce it takes a ton to properly flavor the rice, thus making it too soft. I shop at a local asian grocer and I buy the thick soy sauce and thickened oyster sauce. I mix them together 50/50 before adding it to the rice. It gives it tons of flavor.

Sometimes I boil a whole chicken also and debone it and make a big container for the family who loves to snack on it.

Oh and I forgot to add, I also use green onions.

Last comment I swear... the quality of rice you use matters also. I prefer Basmati or Jasmine.

This is my go to meal for leftovers! I always stir in a few tablespoons of Hoisin sauce into mine near the end.

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