Fried Rice #1

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Servings: 6 Difficulty: Advanced
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A versatile Chinese-style dish that transforms leftover rice and meat into a savory, quick weeknight meal.
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Fried Rice #1

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 222.7

Description

This classic Fried Rice is the ultimate solution for using up leftovers while creating a delicious, balanced meal. By combining cold, cooked rice with scrambled eggs, tender pieces of roasted pork or chicken, and crisp vegetables like peas and bean sprouts, you achieve a perfect texture contrast in every bite. The savory depth comes from a simple mixture of soy sauce and water, enhanced with a hint of seasoning salt. It is an incredibly versatile recipe that allows you to customize the protein and vegetables based on what you have in your fridge. Quick to prepare and easy to digest, this dish is perfect for busy weeknights, family dinners, or a comforting lunch. The high heat of the wok ensures the rice grains remain separate and slightly toasted, delivering that authentic restaurant-style flavor right in your own kitchen.

Ingredients

Directions

  1. Beat 2-3 eggs in a bowl and set aside.
  2. Cut leftover meat (pork, chicken, or roast) into bite-sized pieces.
  3. Chop a medium onion into slivers.
  4. Chop green onions or chives.
  5. In a small bowl, mix 2 tablespoons soy sauce with 1/2 cup water.
  6. Heat a wok or large skillet over medium-high heat and add 1 tablespoon peanut oil.
  7. Pour in beaten eggs and scramble until just firm, then remove from wok and set aside.
  8. Cut the scrambled eggs into small shreds or pieces.
  9. Add remaining peanut oil to the hot wok.
  10. Add meat pieces and slivered onions; stir-fry for about 1 minute.
  11. Add 4 to 6 cups of cold, leftover cooked rice, breaking up clumps with a fork or spatula.
  12. Stir-fry continuously until the rice is heated through and slightly toasted.
  13. Add 1 cup frozen peas, 1 cup bean sprouts (or shredded lettuce), and 2 tablespoons Mrs. Dash seasoning.
  14. Cook for another 1-2 minutes, stirring constantly.
  15. Pour the soy sauce and water mixture over the rice and stir thoroughly to combine.
  16. Return the shredded eggs to the wok and toss to mix.
  17. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 222.7kcal
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 4.7g24%
Cholesterol 234.5mg79%
Sodium 99.2mg5%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use cold, day-old rice for the best texture. Freshly cooked rice contains too much moisture and will become mushy.

Peanut oil is recommended for its high smoke point and nutty flavor, but vegetable or canola oil work well too.

You can substitute pork with chicken, beef, shrimp, or tofu. Adjust cooking time based on the protein used.

Feel free to add other vegetables like carrots, corn, or broccoli florets.

If you don't have Mrs. Dash, you can use garlic powder, ginger powder, or white pepper for extra flavor.

Keywords: fried rice, chinese, leftovers, pork, chicken, eggs, peas, bean sprouts, soy sauce, wok, stir fry, easy dinner, quick meal, vegetarian option, family friendly
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