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Chinese Fried Rice Recipe

  • Recipe Submitted by on

Category: Rice, Chinese

 Ingredients List

  • 2 large eggs, scrambled *optional
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced 2 tablespoons canola or vegetable oil, divided
  • 1 red bell pepper, chopped
  • 1/2 cup frozen peas
  • 1/2 cup finely chopped carrots
  • 1/2 pound shrimp (I used 41-50 count size) or thinly sliced chicken *optional (toss with 3 drops sesame seed oil and
  • 1/2 teaspoon soy sauce)
  • cups cold cooked rice
  • 3 green onions, sliced
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce


1. If you”™re using chicken or shrimp, toss it with 3 drops sesame seed oil and 1/2 teaspoon soy sauce. Set aside.
2. If you want egg if your fried rice, heat a large non-stick wok or skillet to medium heat. Add in the eggs and cook for a few minutes, until they”™re are cooked through. Use a spoon to break the eggs apart into small pieces. Remove from the pan and set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add in the diced yellow onion and cook for a few minutes, until the onions are tender and translucent.
4. Add in the garlic and suate for a minute or two longer, until fragrant. Remove from pan. Add in an additional tablespoon of oil if needed. If using protein, toss in chicken or shrimp along with the chopped red bell pepper, chopped carrots, and peas. Stir-fry for a few minutes, or until the chicken or shrimp is cooked through and the veggies are just starting to get tender.
5. To the pan add in cold cooked rice and green onions. Add in 3 tablespoons oyster sauce and 3 tablespoons soy sauce. Stir to incorporate. Add the cooked yellow onions back in along with the scrambled egg. Stir to incorporate. When everything is just about heated through, remove the fried rice from the heat and serve immediately.
6. Feel free to adjust the seasoning with salt and pepper. I found that because of the salty soy sauce, no additional seasoning was needed for my tastes.
7. Serves 4 as a main dish.

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