Fried Rice


I could most likely live on Fried rice alone. I add so many vegetables (I add so many veggies it's almost stir fried vegetables) If you are health concious, use brown rice with added wild rice; instead of white rice. I have done it many times, and actually prefer the texture of the healthier rice to the white.

Traditional Fried Rice recipes use only White rice. I find it personally pasty. But, if you know how to cook rice in the first place, the White Rice can be extraordinary. Like I said, I have opted out for a more healthful version. If you are like me, exchange the White Rice in this recipe for Brown Rice and Wild Rice to give you more fiber and a better texture to the finished dish. To make White Rice perfect, imho, I explain in detail below.

Meat is optional. Shrimp and/or Chinese Pork are often added to this rice dish, especially in America.


  • 2 cups dry White rice
  • 2 leaves and stalks of Bok Choy
  • 1 medium carrot, diced
  • 1 white onion
  • 1/2 cup frozen peas
  • 1/2 cup frozen broccoli florets
  • 1/2 small can Water Chestnuts, sliced
  • 1/2 small can Bamboo shoots
  • 2 stalks Green Onion
  • 1 to 2 Tablespoons Soy Sauce

(White Rice)I am going on the premise that you do't have a Rice Cooker appliance. Use a 1 quart sauce pan, and add the 2 cups of dry white rice. To that, add 1 /2 cups of water. Cover with a lid, that has at least a bit of a vent, where the lid is not completely sealed, but can breathe out the steam that will be created during the cooking process. Heat to the burner should initially be high, then when it boils for 30 seconds, immediately drop the heat to Low. Continue to keep an eye on the rice for another 7 or 8 minutes, stirring only once if neccessary, and then turn the burner off. Seal the lid. Let the rice rest for another 20 minutes, then stir to fluff. If you are cooking brown and wild rice, let it rest for 30 minutes. Add 1 Tablespoon of butter when still warm but almost done resting. Stir in thoroughly.

Remove either Rice type from heat source and let rest further on a counter top until cool. Transfer the rice to a tupperware container, and place in refrigerator. Leave for 4 or 5 hours before using in the recipe. (You want the rice cold and when spooning through it, the rice grains should separate easily).

While rice is in refrigerator, prepare your vegetables Cut the carrot into very small cubes. Remember, they are only going to be in the heat for a few minutes. About 1/4 inch cube size is good. Remove the green leafy part of the Bok Choy and set it aside for now. Cut the stalk up as you would celery, and thinly. Chop the White onions into 1 inch pieces. Tear the remaining leaves of the Bok Choy into medium sized pieces. Slice on a diagonal the Green onions. Place all except the Green Onions and Bok Choy leaves in tupperware with lid, refrigerate until rice is ready. Store the Green Onions and Bok Choy leaves in their own container.

Open the can of Bamboo Shoots and Water Chestnuts. Pour the water out of each can. Divide each into half and place both (in same container) in tupperware container. Pour clean water over them and then store in refrigerator until rice is ready. You can do the same with the remaining half of both. (The leftover will need the water changed daily to keep the shoots and chestnuts fresh.)

Crack the eggs and place in a bowl. Whisk them until they are blended. Place in tupperware with lid and refrigerate until rice is ready.

Place 2 Tablespoons Peanut or Sesame seed oil in a large skillet or Wok. Heat to almost smoking hot. If you are going to be using meat, add it first and coat with the oil. Cook about 2 minutes. Remove the meat from the Wok and return wok to heat. Add a little more oil if you need to.

Add the cold, fluffed rice to the Wok. Coat it thoroughly and continue to move it around in the pan, turning it over to make sure it is coated. Now add all the vegetables, (the water chestnuts and the bamboo shoots too) except the Bok Choy and Green Onions. Continue to stir and cook about 2 minutes.

Move all of the rice and vegetables to one side of the skillet. Pour the beaten egg mixture into open side and stir quickly, about 20 seconds. Break eggs apart into chunks and stir into rice.

Add any meat you might have used back to the skillet now, stir in well. Add the Soy Sauce to taste, but don't let the mixture get too wet, then the rice will become sticky. Cook 1 more minute.

Remove from heat. Stir in Bok Choy leaves and Green onions. Serve immediately.

Tags: fried rice, chinese fried rice,

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