Wednesday, April 22, 2009

Fried Rice

While I love Chinese takeout, when I'm too lazy to leave the house, this is a great, healthy alternative. There are dozens of substitutions you can make here, I'll list a few along with the way I typically make this dish. If you have a variation on this, please drop me a note - I'd love some fresh ideas!

2 C. instant rice, uncooked
3 chicken bouillion cubes (beef will also work)
1/4 C. soy sauce
2 T. olive oil
2 T. dry minced onion (or 1/4 medium onion, finely chopped)
3-4 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. cayenne pepper, optional
1 tsp. onion salt
1 tsp. season salt
1/2 tsp. black pepper
1/3 C. teriyaki (or marinade of your choice)
3 large eggs
1 C. cooked chicken, sausage, pork, or beef - diced/shredded
1 medium red bell pepper, chopped
8 oz. fresh mushrooms, thin sliced
1 can bean sprouts, drained
1/2 C. peas, optional
1/2 C. carrot, finely chopped, optional
1/4 C. chopped scallions (to garnish)

Measure water for the rice into a medium sauce pan, adding in the soy sauce and the bouillion cubes. Bring water to a boil, add rice. Let set until rice has absorbed all the water.

In a large skillet on high, heat 2 T. olive oil. When hot, add onion and garlic, drop to a medium high heat. Add in eggs, lightly scramble. When eggs are half way cooked, stir in rice and all remaining ingrtedients, except scallions. Cook over medium high for about 15-20 minutes, stirring every 4-5 minutes. Rice is ready when egg is cooked, all veggies are tender, and rice is lightly browned.

Yield = 6 servings

My favorite version uses 2-3 smoked sausage links, finely chopped, red and orange bell pepper, and cremini mushrooms. This dish can be served on its own, or as a side dish for your favorite Chinese entree. It also reheats well, and can be a great lunch for during the week.


  1. This sounds so good!! Thank you again for another addition to my monthly grocery list.

  2. Let me know how it turns out!