Fried Rice #5
Description
This classic Chinese-style fried rice is a hearty and versatile dish that transforms leftover ingredients into a delicious meal. The combination of tender pork, chicken, and shrimp provides a rich protein base, while fresh mushrooms, onions, and bean sprouts add texture and earthy notes. The dish is seasoned simply with soy sauce and garlic powder, allowing the natural flavors of the ingredients to shine. It is quick to prepare, making it perfect for busy weeknight dinners or as a substantial side dish for gatherings. The addition of scrambled eggs and crispy green onions finishes the dish with a comforting, home-style appeal. Serve hot, garnished with fresh tomato and lemon for a bright contrast.Ingredients
Directions
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Heat vegetable oil in a wok or large frying pan over medium-high heat.
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Add the sliced pork and chicken pieces to the pan and sauté until lightly browned.
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Add the cooked shrimp, diced onion, sliced mushrooms, and garlic powder, stirring frequently.
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Sprinkle with soy sauce to taste, ensuring all ingredients are evenly coated.
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If using, add oysters and bean sprouts to the pan and stir for one minute.
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Push the mixture to the sides of the pan to create a well in the center and add 1 tablespoon of oil.
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Add the cold, crumbled rice to the center well and gradually mix it with the meat and vegetable mixture.
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Stir in the pre-cooked scrambled eggs until fully incorporated and heated through.
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Transfer the fried rice to a serving platter.
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Top with diagonally sliced green onions and garnish with tomato quarters and lemon slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 147.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 3.1g7%
* 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
For best results, use day-old rice that has been refrigerated. Freshly cooked rice is too moist and will become mushy when fried.
All proteins (pork, chicken, shrimp, and eggs) should be cooked before adding to the wok to ensure they are safe to eat and to prevent overcooking during the stir-fry process.
You can substitute the meat and seafood with tofu or tempeh for a vegetarian version, though the original tags indicate this specific recipe includes animal products.
Bean sprouts and oysters are optional additions; feel free to omit them based on availability or preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.
