Fried Rice

Basic Chinese Fried Rice pairs well with any Chinese traditional entrée. This recipe is easy to prepare and will satisfy most any appetite! This recipe serves 4 to 6.


You will need:
  • 2 cups cooked rice, cooled
  • 2 eggs lightly beaten with ¼ teaspoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 ½ tsp fresh ginger, minced
  • 5 - 7 green onions, separate whites from greens
  • ½ cup frozen peas and carrots, thawed and drained
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons safflower, canola or peanut oil



  1. Chop green onions and keep the dark green portions separate for garnish.
  2. Heat up a wok or non-stick skillet. Add 1 tablespoon oil and eggs. Swirl to coat the bottom of the pan and cook until no longer runny. Remove this "egg pancake" and cut into bite-size pieces. Alternatively, you can just scramble the eggs and separate into bite-size sections.
  3. Add 1 tablespoon oil to hot wok. Add the ginger, garlic and white portions of the green onions and stir-fry for about 15-30 seconds to release the aromatics.
  4. Add the carrots, peas and rice and stir-fry for about 1 minute.
  5. Add soy sauce, vinegar and egg. And cook for about 1 minute.
  6. Garnish with green portions of the green onions.
  1. The key is to use rice that has already been cooked and cooled. Ideally, use leftover rice from the night before. If you are making the rice the same day, be sure to cool and separate the rice before stir-frying. To quickly cool, spread the rice out on a plate and place in the refrigerator.
  2. This recipes works with white or brown rice.
  3. This is a basic recipe to which you can add other vegetables or leftover meats. We love this with some shredded Napa cabbage.
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