Day Before Pay Day Fried Rice Recipe - Allrecipes.com
Day Before Pay Day Fried Rice Recipe
  • READY IN 35 mins

Day Before Pay Day Fried Rice

Recipe by  

"This fried rice uses leftover vegetables and meat--a great way to use leftovers for a dish that can be ready in about 30 minutes. It tastes so good that my son and husband fought over the last helping!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
  2. Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2008

This was a lifesaver tonight and one hubs and I both really enjoyed! This wasn't a day before pay day issue, just an "I don't feel like going to the store issue" and I was happy to find a side dish with common ingredients readily at hand. I stir fried the celery and carrot separately in sesame oil before adding the rice (no need at all to cover and steam) and added shrimp rather than chicken since that's what was around. No green onions, but chopped fresh chives from the garden was a perfect substitute. To make this more authentic, I cooked the egg separately 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) I added a touch of toasted sesame oil for additional flavor, along with a little butter. Even using ingredients with basic, on hand ingredients this turned out to be a beautiful and delicious dish!

 
Most Helpful Critical Review
Nov 15, 2011

Made this for dinner tonight and followed the recipe. The rice was in no way similar to any fried rice I have ever eaten. The rice was beyond bland and had no flavor at all. Sorry this was just awful.

 
Nov 17, 2008

This was an easy recipe that really is great to use up leftovers with! My husband prefers it to be made "teriyaki" flavored - you can buy it, or easily make it by whisking your soy sauce (low sodium *tastes* best) with some brown sugar and a little vegetable oil. Or in a pinch, white sugar and no oil! This recipe is easy no matter how you twist it. =) Thanks!

 
Jun 03, 2007

Easy, cheap & satisfying! I used pork rather than chicken, cooked the egg in butter rather than oil for extra flavor, and added about 1 1/2 tsp. five spice. Very good! Thank you CJ!

 
Mar 18, 2008

This recipe was awesome! Tasted very authentic to me & my hubby! The only thing I changed was I omitted the peas and added mushrooms instead. YUMMY, what a winner! THANKS!

 
Jun 07, 2010

Simple, quick, and delicious base recipe. I followed the suggestions of some previous reviews: 1) scrambled eggs in 1tbsp butter, 2) used sesame oil, 3) stir-fried 4 cloves garlic and half a roughly chopped onion in the oil before adding the rice. To suit my personal tastes I added half a tbsp. red chili paste when adding the soy sauce and about 1/4 cup chopped fresh cilantro the last 15 seconds of stir-frying. Will most definitely make again soon. *also, used Slow-Cooker Turkey Breast from this site instead of chicken because that happened to be the leftovers I had on hand* Thanks CJ!

 
Jun 06, 2008

I now use this every time i order-in Chinese as the white rice is always left over, and is usually exactly 3 C. I used toasted sesame oil for added flavor, and cubed boneless skinless chicken thighs to keep it from being dry (this increases the cooking time). Everyone i have served this loves it -- i suggest a little Tamari poured on when re-heating :)

 
Oct 27, 2011

Great!! The only change I made was to use 2 eggs and 1/4 cup egg beaters. I cooked the eggs into thin omelets and cut them into ribbons. Also added a little seasame oil before serving.

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 559 mg
  • 22%

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

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