Fried Rice Recipe

"Easy and authentic fried rice recipe. I found it in a "Complete Cooking with Jenn-Air" cookbook that came with my Jenn-Air Range in 1987. Replaced the range 15 years ago, but still use the cookbook. Use the recipe as shown or use leftover cooked white rice for a shorter cooking time. I don't recommend the quick cooking type of rice. Forgot to get the bean sprouts, chop up a carrot. Don't like mushrooms, doesn't need them. Use diced, drained water chestnuts to add crunch if you want. It's very flexible. I add cooked chicken or shrimp and make it a meal. Works well in a wok, electric or stove-top skillet."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (199.9 g)
Calories 299.9
Total Fat - 13.9 g
Saturated Fat - 2.6 g
Cholesterol - 104.9 mg
Sodium - 1474.9 mg
Total Carbohydrate - 29.3 g
Dietary Fiber - 0.6 g
Sugars - 1.4 g
Protein - 14.2 g
Calcium - 39.7 mg
Iron - 2.5 mg
Vitamin C - 3.4 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

To rinse the rice, place in a bowl, cover with water and gently rub between your fingers. Drain and repeat 5-6 times. In a wok or skillet heat rice, add 1 1/2 c cold water and bring to a boil. Reduce heat and simmer, covered 22-27 minutes, until water is absorbed. Remove rice from the pan and set aside. (If using leftover rice, bring to room temperature and break up with a fork.

Step 2

Heat 1 Tbs oil for 1-2 minutes. Add eggs and stir-fry until eggs are set but still moist. Remove eggs from pan and set aside.

Step 3

Heat 2 Tbs oil 1-2 minutes, add rice, stir-fry 1-2 minutes, remove from pan and set aside.

Step 4

Heat 1 Tbs of oil 1 minute or until hot, add celery (carrots), stir-fry 1-3 minutes, add bean sprouts and mushroom (water chestnuts) and stir-fry 1-2 minutes. Stir in meat (if using) green onions, soy sauce (and oyster sauce) then stir in rice and eggs, stir-frying for about 1-2 minutes. Serve hot.