Chinese Fried Rice


  • 3/4 cup onions, finely chopped
  • 3 tbsp. oil, divided
  • 1 egg, lightly beaten
  • 3 drops soy sauce
  • 3 drops sesame oil
  • 8 oz. cooked lean boneless pork or 8 oz. chicken, chopped
  • 1/2 cup carrots, chopped into small pieces
  • 1/2 cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated
  • 4 green onions, chopped
  • 2 tbsp. light soy sauce

Heat 1/2 tbsp. oil in a small skillet. Add the chopped meat and cook until done, about 5 minutes. Remove from skillet and set aside. 

Heat 1 tbsp. oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

Add 1/2 tbsp. oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.

Heat the remaining 1 tbsp. oil in wok. Add the carrots, peas, and cooked onion; stir-fry for 2 minutes.

Add the cooked meat, rice and green onions, tossing to mix well. Stir-fry for 3 minutes and serve.

by The Savvy Kitchen