Chinese Fried Rice
Created by Sue on February 19, 2013
- Servings: 8
- Prep Time: 10m
- Cook Time: 18m
- Recipe #8135
Ingredients
- 3/4 cup onion, finely chopped
- 2 1/2 tablespoons oil
- 1 large egg, lightly beaten (or more eggs if you like)
- 3 drops soy sauce
- 3 drops sesame oil
- 8 ounces cooked pork, chopped (lean pork or chicken, chopped)
- 1/2 cup carrot, finely chopped (chopped very small)
- 1/2 cup peas, frozen (thawed)
- 4 cups cooked rice (cold rice or grains separated preferably medium grain)
- 4 green onions, chopped
- 2 cups bean sprouts
- 2 tablespoons reduced-sodium soy sauce (add more if you like)
How to Make
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Step 1: Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
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Step 2: Allow wok to cool slightly.
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Step 3: Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
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Step 4: Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
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Step 5: Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
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Step 6: Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
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Step 7: Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
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Step 8: Set out additional soy sauce on the table, if desired.
Nutritional Facts
- Serving Size: 1 (198.4 g)
- Calories 263.8
- Total Fat - 10.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 39.9 mg
- Sodium - 698.9 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 2.1 g
- Sugars - 1.7 g
- Protein - 9.3 g
- Calcium - 28.1 mg
- Iron - 2.4 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.4 mg