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    You are in: Home / Chinese / Easy Fried Rice Recipe
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    Easy Fried Rice

    Average Rating:

    59 Total Reviews

    Showing 1-20 of 59

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    • on April 07, 2003

      Easy, tasty recipe! I cut it in half cause I only had 1 1/2 cups of rice. Used 1 egg instead of 1 1/2. Only had a few slices of onion so I added a couple diced garlic cloves. Used canned peas (recommend sticking with the frozen - canned too mushy). Also added diced precooked bacon. This recipe is very adaptable as far as ingredients. It's a definite keeper. Thanks Mona.

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    • on March 08, 2003

      Mona, This was indeed VERY easy and it went together so well,I have tried other recipes but they did not mix well.I loved this recipe,Everyting went so smooth and easy I was done and eating it before I knew it,will definitely make this often.Thanks,Darlene Summers

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    • on July 23, 2002

      I found this to be an easy to prepare fried rice that went well with Vietnamese Spring Rolls that my wife made. I will, in the future, back off or even eliminate the celery or, perhaps better yet, chop it even finer (I had about 1/8" x 1/8" x 1/8" pieces this time). I think some chopped sugar pea pods would also go rather well with this dish. This dish will be welcome to return to my table.

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    • on April 02, 2002

      This was an excellent recipe. It was my first attempt to make fried rice, but won't be my last. I used between 1/4 and 1/2 cup of soy sauce. I also forgot the celery. It still turned out to be the perfect rice for our chinese meal. I can't wait to make it again.

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    • on January 20, 2011

      Just what I was hoping to find - I, too have had bad experiences with fried rice in the past. This turned out quite well, I did cut the butter in half, and then added two Tbsp. olive oil for cooking the eggs. I didn't have any peas or celery, but it still tasted as close as I've ever come to restaurant flavor. Next time I think I'll use chives at the end, too. Thanks so much!

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    • on February 23, 2010

      Very good and Very easy! I love to make this the day after we have had pan fried (not breaded) pork chops. I always make sure to have a couple chops left over that I can finely dice and add to the fried rice. I don't use as much butter or soy sauce though and last time realized too late that I didn't have any celery but it still came out great! Thanks for sharing , it has become a family favorite!!!

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    • on November 23, 2009

      This is a really nice fried rice recipe. I used frozen mixed vegetables, a splash of seasame oil and cooked diced bacon. I used less butter, about 4 T. and 2(- or +) oz of soy sauce. Turned out great. I served this with jerked chicken and everyone loved it. Thanks for a great recipe. It's a keeper and so easy1

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    • on October 03, 2009

      We *really* liked this. My three year old could not stop eating the stuff! I just added a bit of seasame seed oil for flavor and let out the celery. I'll be making this again! Thank you for posting!

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    • on April 22, 2003

      Easy! Quick! Tasty! Used frozen mixed vegies and 1/4 cup soy sauce.

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    • on January 12, 2012

      When I first made this recipe, I didn't realize it said 1/2 to 1 CUP oleo, I assumed it was Tablespoons! Well anyways, I only used about 1 Tbsp. canola oil to cook the veggies in to make it low-fat. (Cooking in a non-stick pan so the eggs wouldn't stick.) I also skipped the celery. It was very good and I will probably make this again. You could also add a couple drops of toasted sesame oil to add more flavor.

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    • on December 14, 2011

      Made this with Baked Chicken Teriyaki (Baked Chicken Teriyaki). I left out the celery since I didn't have any and I substituted butter for the oleo. This was quite possibly one of the most delicious fried rice recipes I've ever made, and oh so easy! Was a wonderful compliment to the baked teriyaki chicken. I will definitely make this again! Thanks for sharing!

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    • on September 08, 2011

      EVERYONE loved this recipe.....after I tweaked it a little. But basically it is a really easy dish to make. I used less carrots and celery and only 2 eggs. I put more than 1 cup of frozen peas, probably 2 cups, we love peas! We had about 3 cups of leftover rice that was a week old and it was perfect for this. Added to cookbook.

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    • on August 02, 2011

      Delicious! I had some left-over white rice and I didn't know what to do with it. I followed the directions almost exactly ( I used butter instead of oleo) . And the rice cooker, set on the warm setting, kept this dish ( made in a pan) warm while the rest of dinner cooked. This recipe goes in the make again book.

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    • on July 19, 2011

      My family LOVES this recipe! Even my mom, who is very picky, loves this more than any take out Chinese food. The only thing I do different is I add sauteed shrimp. This is diffidently on the regular menu.

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    • on March 17, 2011

    • on January 27, 2011

      Sorry, we were not crazy about this, I used butter instead of oleo, which is a substitute. I didn't like the taste of the butter in it and I only used 2 Tablespoons, tasted like buttered soy rice, just my opinion.

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    • on February 25, 2010

      This really was easy and very tasty also. The whole family enjoyed it. I served it with "bourbon chicken Bourbon Chicken" and it made for a very satisfying meal. Thanks for the great recipe!

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    • on September 25, 2009

      This recipe makes great fried rice! I use much less oil, just adding as I need it.

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    • on September 01, 2009

      This came out good....my husband enjoyed it so that was nice! I didn't have onion, so just used a little onion powder. I also cut up celery to put in rice. I also used a little sesame oil to saute in. Thanks for posting....I will make again!

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    • on August 25, 2009

      This was so great! I actually used some veg-all (gasp!) because we are not exactly vegetable eaters and it was still amazing. Bravo!!!

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    Nutritional Facts for Easy Fried Rice

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.8
     
    Calories from Fat 24
    12%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 93.0 mg
    31%
    Sodium 755.3 mg
    31%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.4 g
    13%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    oleo

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