← Back to Search Results
stir-frying Chinese
Egg Fried Rice Recipe-1093

Photo by:
Comments: 0
 

Recipe

This popular Chinese-style rice dish is an excellent way to use up leftover rice. Good with all stir-fried dishes, such as beef with peppers, or chicken with cashew nuts.

Yield: 4–6 servings
Prep time: 5 Mins
Cooking time: 10 Mins<Br>

Ingredients

  • 1 tbsp vegetable oil
  • 2 scallions, sliced
  • 1 green or red bell pepper, cored, seeded, and diced
  • 4–6 cups cold cooked rice
  • 2 eggs, beaten
  • 2 tbsp soy sauce

Special Equipment:

  • Wok or large frying pan

Directions

1. Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the scallions and pepper and stir–fry for 2 minutes, or until softened but not colored.

2. Add the rice to the wok and stir-fry about 5 minutes until heated through. Push the rice away from the center of the wok, pour in the eggs, and stir until scrambled and set.

3. Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.

Variation: House Special Fried Rice

Add chopped celery, peas, corn, sliced napa cabbage, seeded and sliced mild jalapeño peppers, or any other leftover vegetables, along with cubes or strips of cooked meat or chicken. Add bean sprouts at the last minute or they will lose their crunchiness.

Notes

Caution: Make sure the rice is cold, not freshly made.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

255kcal (13%)
20mg (2%)
17mg (28%)
29mcg RAE (1%)
129mg
28mg
7g
1g
1g
46g
71mg (24%)
360mg (15%)
1g (4%)
4g (7%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
flavor Flavor
by Rocco DiSpirito
new-american-table New American Table
by Marcus Samuelsson
west-coast-cooking West Coast Cooking
by Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?