Fried Rice

  • Makes: 6 servings
  • Start to Finish: 30 mins
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Fried Rice
eggs, beaten
teaspoon soy sauce
teaspoon sesame oil or vegetable oil
clove garlic, minced
tablespoon cooking oil
stalk celery, thinly bias-sliced (1/2 cup)
cup fresh mushrooms, sliced
8.8 ounce pouch cooked white rice
medium carrot, shredded
cup frozen peas, thawed
tablespoons soy sauce
green onions, sliced (about 1/4 cup)
  1. In a small bowl combine eggs and the 1 teaspoon soy sauce. Set aside.
  2. In a wok or large skillet heat the 1 teaspoon sesame oil over medium heat. Add garlic and egg mixture; stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
  3. Pour the 1 tablespoon cooking oil into the wok. (Add more oil as needed during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
  4. Add rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
From the Test Kitchen
Shrimp Fried Rice:

Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.

Tofu Fried Rice:

Add 8 ounces extra-firm tofu, cut into 3/4-inch cubes, when adding the rice. Makes 4 main-dish servings. Per serving for shrimp and tofu variations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carb., 3 g fiber, 26 g pro.

Nutrition Facts (Fried Rice)
    Per serving:
  • 141 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 71 mg chol.,
  • 418 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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