Yummy Fried Rice

I had no idea what to cook for dinner, but was starving, so when I came across this recipe, I was so excited! I adapted it to what I actually had in the freezer and pantry, so feel free to do the same! Brown rice and less soy sauce makes this a little healthier. My husband and I both loved this Fried Rice, and I can see it being a staple in our home!

Hope you enjoy!

**For extra flavor, don’t forget to add butter and salt to the rice as it cooks!**


  • 3cup finely chopped onion
  • 2 12tablespoons olive oil
  • 1 egg, lightly beaten (or more eggs if you like)
  • 3 drops soy sauce
  • 3 drops sesame oil
  • 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
  • 1cup finely chopped carrot (very small)
  • 1cup frozen peas, thawed
  • (I use 2 cups of a precut, frozen mixture of peas, carrots, green beans, lima beans and corn instead of the carrot and peas.)
  • 4 cups cold cooked rice, grains separated (preferably medium grain)
  • 4 green onions, chopped (optional cause I never have them!)
  • 2 tablespoons light soy sauce (add more if you like… I add a lot more! hehe)


  1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
  2. Allow wok to cool slightly.
  3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
  5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. (I use uncooked and frozen veggies, so this takes longer.)
  6. Add rice, tossing to mix well; stir-fry for 3 minutes.
  7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  8. Set out additional soy sauce on the table, if desired.

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