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Special Fried Rice


"Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!"
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30 m servings 906 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

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  1. Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
  2. Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
  3. Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
  4. Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
  5. Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
  6. Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.


  • Cooks Notes:
  • Do not add too much rice to the pan at any one time or toss too vigorously or the pan will cool down, ensuring a soggy dish!
  • If using meat, add after cooking onion and garlic and cook thoroughly before moving on to peas and carrots.
  • Use day-old rice if you can.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 906 calories; 14.8 g fat; 168.2 g carbohydrates; 21.9 g protein; 186 mg cholesterol; 1598 mg sodium. Full nutrition

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Read all reviews 13
  1. 17 Ratings

Most helpful positive review

Made this with sausage and without cucumber. It tasted great! Thanks for the recipe.

Most helpful critical review

No flavor.

Most helpful
Most positive
Least positive

Made this with sausage and without cucumber. It tasted great! Thanks for the recipe.

Turned out awesome. Make sure you take the time to mix the rice one cup at a time. It makes the end result well worth it.

Excellent recipe. The flavors of the different sauces come through.

I use this recipe to use up leftover rice from Chinese take-out. It has really good flavor; Althusser

I doubled the recipe and ate part with left over beef broccoli, and added rotisserie chicken to the rest. I didn't have sesame oil, so I used olive oil. I also used saved bacon grease for flavo...

Easy and really good

I add some cashews and raisins, and substituted sambal for siracha, delicious????

No flavor.

Easy enough very good & has a kick