READY IN 12+ hrs

Fried Rice II

Read Reviews (84)

"Tastes like a Chinese restaurant dish." — CACHET

Directions

In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.
To the rice add snow peas, onions and bean sprouts.
In a small skillet over medium heat, scramble the eggs; add to rice mixture.
Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 12 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 27, 2006

Typically I make rice and no one eats it but me. I tried this recipe and my family complained that I didnt make enough rice. This is a very easy, low mess way of doing it. I added my egg to the boiling water/soy mixture and beat it like I would egg drop soup. Added the rice, some green onion tops, black pepper to taste. I used chicken broth instead of water or boullion as well. Doing it that way I didnt' need any salt either, it was perfect (I'm a saltaholic and it was still fine). Very nice, thanks.

—SPEARFISHER

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Most Helpful Critical Review

Aug 02, 2007

The chicken bouillion cubes do make this dish a little salty, but that's just what is needed to add to an otherwise bland dish. The veggies don't really do anything for it, and the soy sauce only adds to the saltiness level. Not for those who are trying to keep their sodium levels low, or just prefer take-out instead. We weren't really impressed.

—CHELS

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117 Ratings

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May 02, 2007

I have used this recipe twice. The first time the rice was ok but better with a few modifications. Cooking the rice ahead of time and refrigerating it makes a big difference. I didnt have the time the first time to do this. also, i used regular oil and sesame oil to fry the rice in and the sesame oil added a much needed flavor. i used frozen peas and carrots and chopped onion and added the beaten egg over the mixture and cooked until the rice was no longer shiny. Cooking the egg this way worked better for me than frying it in advance. I cooked the bean sprouts seperately in sesame oil and soy sauce and added it to the rice in the end. YUMMY. Thank you so much for the recipe!

—JackiW

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Sep 04, 2006

Ever have your husband tell you at the last minute he needed to bring a side dish to a cookout? That was my night. So i searched through my cabinets and realized that i hadn't been to the store lately, but i did have a TON of rice. I searched for rice and found this. I did not make this expecting it to taste like my usual Chinese bistro's rice, i made it because i had all the ingredients, it was cheap and it could feed a lot of people. I cooked the rice the night before and refrigerated it. In the morning i did the rest. I doubled the recipe. The only soy sauce i had was a handful of the little packets, and it was enough.. .more than enough. I couldn't have made this had the rice not been refrigerated over night. I added Sriracha Hot Chili Sauce, the red Chinese sauce with the rooster on the bottle, about a teaspoon. It really spiced it up. Gave it a great taste, just a little kick. It was a hit at the cook out. Cheap, quick and tasty... what more could you ask for?

—Tricia

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Jan 15, 2006

I was afraid I would mess this up because I have never made anything like this before. I took some ideas from other recipes and it turned out delicious. I added some scrambled egg, carrot, celery, mushrooms, and diced ham. Used Peanut oil, hot garlic sauce, a dash of ginger. We will be making this many times again, my husband ate all of it..no left overs! Thanks for the idea.

—ChefNan

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Oct 05, 2003

Just what it claims to be. It is easy to make, and taste just like the fried rice you get in a resturant. My kids love it! Thanks for posting it!!!

—CUPYSMOM

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Oct 05, 2003

Just loved this! I kept finding things to add in. Minced pickled ginger,fresh garlic,bell pepper,carrot,last of the fresh peas from the garden. I did leave out the sprouts, just didn't have any on hand. I used leftover sushi rice too. I served it with Simple Stir Fry over it and even my picky picky kid ate it right up! Thanks for sharing this!

—MNTYCRLO86

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Nov 13, 2003

Tho this was indeed great, i find i'm still looking for the Perfect fried rice recipe. I'd recommend washing the rice in ice water a couple of times before starting.

—Mick

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Nutrition

Calories
170 kcal
9%

Carbohydrates
24.2 g
8%

Cholesterol
79 mg
26%

Fat
5.8 g
9%

Fiber
1.2 g
5%

Protein
5.1 g
10%

Sodium
394 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Rice II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 170
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 1.2g 6 %
Cholesterol 79mg 26 %
Sodium 394mg 16 %
Potassium 98mg 3 %
Total Carbohydrates 24.2g 8 %
Dietary Fiber 1.2g 5 %
Protein 5.1g 10 %
Sugars 2g
Vitamin A 2 %
Vitamin C 10 %
Calcium 3 %
Iron 21 %
** Thiamin 8 %
Niacin 21 %
Vitamin B6 7 %
Magnesium 5 %
Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.