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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

315 calories; 13.1 g total fat; 128 mg cholesterol; 559 mg sodium. 28.1 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2008
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! Read More
(100)

Most helpful critical review

Rating: 1 stars
11/15/2011
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. Read More
(11)
149 Ratings
  • 5 star values: 99
  • 4 star values: 37
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
08/26/2008
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! Read More
(100)
Rating: 4 stars
08/26/2008
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! Read More
(100)
Rating: 4 stars
11/17/2008
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! Read More
(41)
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Rating: 4 stars
06/03/2007
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! Read More
(27)
Rating: 5 stars
06/07/2010
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! Read More
(14)
Rating: 4 stars
03/18/2008
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! Read More
(11)
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Rating: 1 stars
11/15/2011
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. Read More
(11)
Rating: 4 stars
06/06/2008
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:) Read More
(11)
Rating: 5 stars
11/12/2008
This was really easy. I used the meat from Nellie's Orange Herb Roasted Chicken after I boiled the carcass to make chicken broth. I also added some chopped sweet onion sauteed the vegetables in a little sesame oil and EVOO before adding the rice. I made Five Spice Chicken Wings (only I used chicken legs) to go with it and stirred in the leftover sauce/drippings into the rice which made it even more flavorful. I don't know about other cook's that have issues with cooking eggs in with the rice. I cooked mine in a saucepan seperately then shredded it and added it to the rice. It was easier for me. Very very good. I'd make this again. This makes a lot and is filling to boot. Read More
(9)
Rating: 5 stars
10/27/2011
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. Read More
(7)