Recipe by Krista B
"Quick and easy."
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uncooked instant rice
onion, finely chopped
egg, lightly beaten
ground black pepper
Fried rice is actually common in Malaysia. Tips: to make this recipe tastier, saute chopped onion and garlic ( more garlic )then add eggs, stir and add oyster sauce for extra flavor. Pic posted for this recipe.
This is a pretty good recipe, it does need something but not sure what. I also added half can of drained peas/carrots, some chopped green bell peppers and some cubed chicken. I don't think it needs more soy sauce but it does lack some sort of spice. Either way, will make again and plan to experiment. Very easy and good, quick lunch or side dish.
Great recipe! I substituted carrots for the green beans because that's all that was on hand. Turned out wonderfully! Thanks for the recipe!
I made fried rice a long time ago and attempted it again today using this recipe as my guideline. I altered it a little but had great results. I didn't use the green beans. I shredded about a 1/2 cup of cabbage and several spinach leaves and sauteed this along with chopped garlic. I also threw in a handful of bean sprouts and shredded carrots. I used a little more soy sauce than called for..(but I love soy sauce, so for me the more the merrier). I made this to go along with the broiled tilapia recipe also found on this site. Thanks Krista.
This is a wonderful recipe! I don't use the greenbeans though. I use about 1/2 cup frozen corn (or 1 ear of fresh corn cut from the cob) and about 1/2 cup frozen peas. Definately use 2 eggs. This goes so well with Honey Pork Oriental, a recipe you can also find here.
Excellent! I am such a fried rice fan but have never previously attempted to make this dish at home. Constantly was ordering this dish frequently at restaurants and never NOT order it when eating chinese/thai/japenese food. It occured to me that it would be fabulous to simulate the type of fried rice I devoured at these restaurants right at home. This recipe looked the easiest as I am by no means an experienced cook. I put in green onions and carrots instead of normal onions and beans and I also had left over chicken breast which I sliced up and added in to make it "Chicken Fried Rice". At the last minute I realized I had no Soy Sauce left so I improvised and used Lea and Perrins Worschestire Sauce instead. It turned out to be delicious!! Obviously, It didn't have the soy sauce flavour but what I ended up with was tasty and unique. This was soooo easy to make and I am considering making it again tommorow! This is a home run!!!
I'm sorry to say this but this is the worst fried rice that I have ever had. I just made it a few minutes ago and I had to end up throwing it all away.I was really expecting something much better from all the reviews that I read. I would have to say that I would never make this again, I'm goin to stick to my usual recipe.
This should really be 2.5 stars. I made the following changes to the recipe: sesame oil instead of veggie oil; 1 cup mixed frozen (thawed out) veggies instead of onion and green beans. I also used low sodium soy sauce. The rice came out pretty tasty for homemade Chinese food, but it was a bit too salty for my palate. I might decrease the salt next time to 1/4 tsp since soy sauce has a good amount of salt in it to begin with. I also feel like the taste is "missing something," though I have no idea what. I will look to reviewers' comments next time to make improvements. Will try this again and play with it a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Fried Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 24
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