Basic Fried Rice - With Variations

Prep Time
Cook Time
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"Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice."

Original recipe yields 4 servings
  • MEAT CHOICES: (Optional) Pick and choose
  • SEAFOOD CHOICES: (Optional) Pick and choose
  • VEGETABLE CHOICES: (Optional), Pick and choose
  • MISCELLANEOUS CHOICES: (Optional), Pick and choose


  • Serving Size: 1 (206 g)
  • Calories 681.5
  • Total Fat - 13.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 104.2 mg
  • Sodium - 957.5 mg
  • Total Carbohydrate - 122.4 g
  • Dietary Fiber - 7.4 g
  • Sugars - 2.2 g
  • Protein - 15.6 g
  • Calcium - 36.4 mg
  • Iron - 3.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.7 mg

Step 1

Dice or shred meat and vegetables.

Step 2

Heat oil in wok; stir-fry green onions.

Step 3

Add fresh vegetables and stir-fry to soften. Add canned vegetables and meat; stir-fry to heat and blend flavors. Remove from wok.

Step 4

Heat some more oil if needed, to smoking.

Step 5

Add rice and heat through completely.

Step 6

Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.

Step 7

Fold in eggs and turn off heat just as they begin to set.

SUGGESTED combinations

Step 8

Beef, onions and green pepper

Step 9

Bacon, onions, lettuce and tomatoes

Step 10

Chicken, onions and bean sprouts

Step 11

Chicken, bamboo shoots, mushrooms and cucumber

Tips & Variations

No special items needed.



I made using brown rice. I also added onions, mushrooms, bamboo shoots, bean sprouts, carrots, pea pods, chicken, shrimp and pork tenderloin for a flavor packed rice that was easy to prepare and delicious too!

review by:
(8 Mar 2019)


I love the versatility of this recipe!!! I used brown basmati rice, celery, onions, pimentos and chopped spinach and it made for a great vegetarian dish.

review by:
(19 Apr 2017)


Great fried rice. Lots of flavor. I used green and yellow onions, water chestnuts, shrimp and carrots.

review by:
(19 Jun 2015)