Special Fried Rice

4.7
(38)
31 Reviews
20 Photos

This special fried rice is a variation of the typical restaurant-style fried rice and is sure to be a hit! Any cooked meat can be added, but it tastes great with shrimp, bacon, Spam, ham, Chinese sausage, or pork.

Submitted by Gigachip
Updated on November 18, 2023
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • 2 teaspoons canola oil, or more as needed

  • 2 eggs

  • ½ teaspoon water

  • 2 teaspoons sesame oil, divided

  • ½ onion, diced

  • 1 clove garlic, minced

  • ¼ cup frozen peas and carrots, thawed and patted dry with paper towel

  • 2 cups cold cooked jasmine rice

  • 1 tablespoon Sriracha sauce, or to taste (Optional)

  • 2 teaspoons light soy sauce

  • 1 teaspoon fish sauce

  • ½ teaspoon white sugar

  • ½ teaspoon salt, or to taste

  • ½ teaspoon ground white pepper, or to taste

  • ½ teaspoon monosodium glutamate (MSG) (Optional)

  • ¼ cup chopped green onion, or to taste, divided

  • ¼ cup chopped fresh cilantro, or to taste (Optional)

  • 1 cucumber (Optional)

Directions

  1. Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.

  2. Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.

  3. Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Sauté onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.

  4. Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.

  5. Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat. Sprinkle green onion and cilantro over rice; toss to mix.

  6. Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve rice in the middle of the platter; top with additional green onion and white pepper.

Recipe Tips

Day-old rice will give you the best results. Don't add too much rice to the pan at any one time or toss too vigorously or the pan will cool down, ensuring a soggy dish.

Add the cooked meat of your choice after cooking the onion and garlic; warm through thoroughly before moving on to the peas and carrots.

71 home cooks made it!

Nutrition Facts (per serving)

906 Calories
15g Fat
168g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 906
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 186mg 62%
Sodium 1598mg 69%
Total Carbohydrate 168g 61%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 22g 44%
Vitamin C 15mg 16%
Calcium 78mg 6%
Iron 4mg 21%
Potassium 424mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.