1/3 Photos of Cantonese Fried Rice
Deb's Recipes's Note:
This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at suppertime. It's already-tasty flavor seems to only improve with time!
My Private Note
Units: US | Metric
- 1Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
- 2Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
- 3Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
- 4Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
- 5For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
- 6Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!
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Nutritional Facts for Cantonese Fried Rice
Serving Size: 1 (177 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 200.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 1.1 g
- Cholesterol 105.7 mg
- Sodium 238.1 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 1.2 g
- Sugars 2.3 g
- Protein 6.6 g
The following items or measurements are not included: