Colorful Fried Rice

SUBMITTED BY: Linda Rae Lee

"This recipe was given to me by a dear friend many years ago. The variety of ingredients makes it very colorful, and preparation is simple. I serve it often. -Linda Rae Lee, San Francisco, California"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

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INGREDIENTS

1 1/2 cups cold cooked rice
2 green onions, chopped
1 small carrot, diced
1/4 cup fresh or frozen peas, thawed
4 teaspoons soy sauce
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1 egg, beaten
salt and pepper to taste

READ REVIEWS (17)

DIRECTIONS

In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper.

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REVIEWS

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Reviewed on Feb. 9, 2008 by naples34102

What a perfect way to make use of leftover rice! Hubby said, "This tastes just like the stuff from a Chinese restaurant...only better." To make this more authentic, I didn't cook the egg right in the rice mixture. I cooked it in a small saute pan like a crepe, then added it chiffonade style. (Roll the "egg crepe" up like a cigar, then slice into ribbons...then add to rice mixture just before serving) Beautiful and delicious dish!

5 users found this review helpful

Reviewed on Mar. 12, 2007 by Bonnie Duarte

I enjoyed this better than from my usual carryout chinese. Less greasy and I increased the amount of veggies. I did saute the onion and carrots before adding to the rice and used a red onion since that is what I had on hand. Brown rice and left over pork worked well with the combination of veggies and eggs. Variations abound with the basics. Thanks for a simple and delightful dish!

3 users found this review helpful

Reviewed on Feb. 26, 2008 by Courtney

We liked this alot...I added broccoli, and diced a small white onion because my green onion did not look fresh, half soy sauce and half teryiaki sauce from "baked teryiaki chicken " recipe from this site. Served this on the side of the chicken...Will definately make this again!! The only thing that I will do differently is to scramble the egg by itself then add it at the end- when I added it into the mix, it really did not scramble, it just kind of mixed in with the rice and veggies and you didn't have pieces of egg like you do in restaurant style fried rice. Other than that, it was great!

1 user found this review helpful

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