Prep 10 mins
Cook 5 mins
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
- Beat eggs with ¼ tsp salt.
- Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
- Pour in beaten eggs.
- Stir continuously until eggs are cooked dry and separated into small pieces.
- Remove eggs and set aside.
- Heat 3 Tbls peanut oil over medium heat 1 minute.
- Add green onions and rice.
- Stir-fry 5 minutes.
- Add chicken broth, remaining salt and soy sauce.
- Stir to mix well.
- Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).
Very nice. However, I've been making fried rice for years and am half Chinese, and I would say you really don't NEED the sesame oil (no offence). The peanut oil, I've found, is quite important though. Peanut oil (as opposed to olive oil and other oil) seems to give it the best flavour and colour.
This was delicious! It was a special request of my son's as he will only eat rice if it's fried! Green onions are not favorites around my house so I substitued chopped sweet onion. Also, I subbed vegetable boullion for the chicken broth since my daughter is a vegetarian (and omitted the meat). For the rest of us, I served it with Thai Shrimp, and peas on the side. The sesame oil really added a little extra oomph. Really easy and quick and delicious. I will definitely make this again!
Easy and very flavorable. Very easy to add variations (peas, cooked diced carrots, shrimp, chicken, pork, etc.). Thanks for sharing this recipe.