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Chinese Fried Rice

A versatile recipe using a variable combination of stir-fried vegetables and meat with rice.

Stir FrySeafood
Serves6
Prep0:30
Cooking time0:20
Total0:45
Rice, Pasta & Grains

Ingredients

Directions

1.

COOK rice according to recipe.

2.

In a large skillet on medium-high heat (375F), HEAT oil; ADD peas, pepper and carrots (or any other crisp vegetable); STIR-FRY until crispy done, about five minutes; REMOVE with a slotted spoon; SET aside.

3.

ADD oil; beat eggs with whisk; ADD to skillet; STIR until eggs form pea-size pieces; REMOVE; SET aside.

4.

ADD oil; STIR together meat/shrimp, ginger and red pepper flakes; ADD to hot oil; STIR-FRY until cooked/heated through.

5.

RETURN eggs and vegetables to skillet; ADD green onions, sesame oil, soy sauce and rice; STIR until heated through.

Serve hot.

NOTE 1: For a special touch, substitute edamame for peas. NOTE 2: Goes well with most any meat on hand, including previously prepared leftovers. Choose from shrimp (our personal favorite), hamburger, ham, sausage, bacon, beef, chicken or pork cubes. If meat not already cooked, make sure to STIR-FRY until done in step 4.

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 114 Calories; 9g Fat (72.0% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.