Recipes and Cooking Best-Loved Fried Rice 3.9 (44) Enjoy the flavors of restaurant fried rice in this quick skillet side dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 eggs, beaten 1 teaspoon soy sauce 1 teaspoon toasted sesame oil or vegetable oil 1 clove garlic, minced 1 tablespoon cooking oil 1 stalk celery, thinly bias-sliced (1/2 cup) ¾ cup fresh mushrooms, sliced 2 cup chilled cooked long grain white rice 1 medium carrot, julienned ½ cup frozen peas, thawed 2 tablespoon soy sauce 2 green onions, sliced (about 1/4 cup) Directions In a small bowl combine eggs and the 1 teaspoon soy sauce. Set aside. 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. Roll up cooked eggs and slice. Remove wok from heat. 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. 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. Jason Donnelly 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. Rate it Print Nutrition Facts (per serving) 141 Calories 6g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 141 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 71mg 24% Sodium 418mg 18% Total Carbohydrate 18g 7% Protein 5g Vitamin C 4.7mg 24% Calcium 30.3mg 2% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.