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Kristi's Special Fried Rice

kjenks

"This is a recipe that I came up with by combining things that like to taste in my rice. The cilantro really kicks up the taste for me. I will add stir fried shrimp and/or chicken if I want to just make the rice the whole meal. If you are using mea, stir-fry it first and sit it to the side."
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Ingredients

55 m servings 302 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Bring water to a boil in a saucepan; add rice and red pepper flakes. Cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff rice with a fork and cool, about 30 minutes.
  2. Heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. Add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.
  3. Stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. Add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. Stir soy sauce into rice mixture and cook for 30 seconds more.

Footnotes

  • Cook's Note:
  • I usually cook the rice about 30 minutes before I am going to prepare the dish to make sure that it is not hot when I am ready for it. You can even prepare it the night before and put it in the refrigerator.
  • Cole slaw mix can be substituted for the shredded cabbage.

Nutrition Facts


Per Serving: 302 calories; 8.3 g fat; 51.1 g carbohydrates; 6.5 g protein; 31 mg cholesterol; 85 mg sodium. Full nutrition

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Reviews

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Kristi's Special Fried Rice Haiku: "Mmm,mmm this was good. Used submitter's suggestion, added chicken too." The recipe submitter mentions adding a protein, so I marinated a cubed chicken breast ...