Main Course: The BEST Fried Rice


  • 4 eggs
  • 1 teaspoon soy sauce, preferably low sodium(salt)
  • Optional: ¼ teaspoon sesame oil or toasted sesame seeds
  • 1 cup leftover cooked meat or seafood like chicken, fish, pork cut into bite-size pieces
  • 3 cups cooked cold leftover rice
  • 1½ teaspoon garlic powder
  • ½ teaspoon each salt and pepper
  • 2 tablespoons vegetable oil (3 tablespoons if using lean meat)
  • 1 cup frozen peas, thawed and drained well
  • 3 green onions, thinly sliced

Directions for Preparation

  1. Scramble the eggs with soy sauce and optional sesame. Heat 1 teaspoon of the oil in a pan on medium heat. Pour the beaten eggs into the warm pan. Stir gently until cooked. Using the spatula, break into small pieces. Set aside.
  2. In a medium bowl, stir the garlic powder, salt, and pepper into the cold rice.
  3. Warm a cast-iron skillet, wok or stainless-steel frying pan until hot. Toss the cooked meat into the hot pan stirring quickly until heated through. Set aside.
  4. In the same pan, add the rest of the oil. As soon as it sizzles add the seasoned rice. Cook for about 5-8 minutes stirring a few times. Do not stir often. You want a crunchy crust to form.
  5. Add the thawed frozen peas. Cook until heated through.
  6. Add the eggs and meat back into the pan along with the green onion. Combine and serve.

For a salty, sweet fried rice: Drain 1 can (540 mL) pineapple tidbits. Scatter the tidbits on a cookie sheet lined with foil. Bake at 350°F for about an hour or until golden brown. Toss in at step #6.

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