Fried Rice

fried rice3


Growing up, we didn’t eat many Asian inspired dishes; certainly nothing that required more than popping open chicken chow mein from a can. We did have a wok though! You see, when I was a teen, our stove had given out, and so we obtained a second hand one as a replacement. Well, none of the stove-top burners got hot enough to cook anything. Seriously – not even already-hot water would steam when the burners were cranked to high. Thankfully, my Nana had given us an electric wok which we cooked everything in. It didn’t keep its temperature regulated well, but I could cook non-gummy spaghetti in it like nobody’s business. Sadly, we left our wok behind when we moved to Florida and I haven’t used one since.

As an adult, I have developed a bit of an obsession with anything kitchen related; gadgets, cookware, and serving dishes – I love it all. I am fortunate enough to have acquired many kitchen tools that make preparing meals for my family so much easier (thanks mostly to my mother in-law who is all too happy to indulge my thirst for the latest single-job gadget). Leave it to me, though, to discover a new ‘need’. At the top of my next-kitchen-thingamajig-that-I-must-own list is a wok. Just try cooking up heaping piles of fried rice in a small, 10-inch skillet – I swear more of it ends up on my stove than in the serving dish. Sure – I could fry up the rice in smaller batches, but I don’t have that kind of patience – and when they are hungry, neither do my kids. Luckily, this recipe can be halved if you aren’t feeding ravenous teenage boys.

Fried Rice1

Saute carrots, onion, celery, and garlic for 3 minutes, until slightly softened.


Use cooked, cold rice for best results.

Use cooked, cold rice for best results.


fried rice4

fried rice3

Fried Rice
  • 6c cooked, cold white rice, recipe follows
  • 2 tbsp vegetable oil (I use canola)
  • 1 tbsp toasted sesame oil
  • 1c carrots, chopped
  • 1¼c onion, chopped (I used vidalia)
  • ¾c celery, chopped (about 3 stalks)
  • 2 cloves garlic, minced
  • 1c peas, thawed if frozen
  • 3 tbsp - 4 tbsp soy sauce (I use reduced sodium Kikoman)
  • 2 eggs, scrambled, if desired
  • scallions, sliced, if desired.
  1. Heat a non-stick skillet or wok over medium-high heat
  2. Add 1 tbsp of vegetable oil.
  3. Add carrots, onion and celery, cook two minutes until slightly softened and beginning to brown
  4. Add garlic and cook for 1 minute more.
  5. Remove veggie mixture from pan, set aside
  6. If adding egg, now is the time to scramble -- then set aside
  7. Add remaining 1 tbsp vegetable oil and toasted sesame oil to pan.
  8. Add cooked, cold white rice and cook until warmed through and slightly golden
  9. Add soy sauce, mix to combine
  10. Add in carrot mixture, eggs, if using, and peas. Toss to combine
  11. Garnish with sliced scallions if desired.

White Rice
This recipe makes 6 cups of white rice.
  • 2 cups long grain rice, I often use basmati but my Chinese friend would say to just use plain white rice :)
  • 3½c water
  • pinch salt
  1. Combine rice, water, and salt in a medium saucepan.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Once boiling, immediately cover and reduce heat to low
  4. Cook 15 minutes
  5. For fried rice prepare a day in advance and refrigerate


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