House Fried Rice - Chicken or Vegetarian

Made  times
Carol Hammond 7

Loaded with veggies (and chicken or beef), just like in your favorite Asian restaurant. This fried rice is delicious and an excellent use of leftovers!

Modified from: House Fried Rice

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Cook rice according to package directions and allow to completely cool (even made the day before is great).
  2. Heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in fully cooked meat if desired.
  3. Lower heat to medium and stir in celery (optional), carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Add rice to heat up.
  4. Push mixture around outside of wok/skillet and pour beaten eggs into the center of wok and cook just until egg is scrambled firm.
  5. Stir in soy sauce. Adjust seasoning to your preference. Add water chestnuts and beansprouts. Toss everything together just long enough for water chestnuts and beansprouts heat (a minute or so) and serve immediately. Serving suggestion: Frozen eggrolls (prepared according to mfg directions), Lemon Sherbet and/or a fortune cookie.
You might also like


I L-O-V-E this recipe! My entire family is allergic to shellfish, so naturally we didn’t use the shrimp. But the options for this dish are nearly endless! I made it according to the recipe ...