Chinese Fried Rice


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  • Yield : 4 cups
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout.  Easy recipe!


  • 3⁄4 cup finely chopped onion
  • 2 1⁄2 tablespoons oil
  • 1 egg, lightly beaten (or more eggs if you like)
  • 3 drops soy sauce
  • 3 drops sesame oil
  • 8 ounces cooked Chicken, chopped
  • cup frozen peas and Carrots, thawed
  • 4 cups cold cooked rice, grains separated (preferably medium grain)
  • 4 green onions, chopped
  • 2 tablespoons light soy sauce (add more if you like)


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.

Step 2

Allow wok to cool slightly.

Step 3

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

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.

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.

Step 6

Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

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.

Step 8

Set out additional soy sauce on the table, if desired.

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