Fried Rice Recipe

Name: Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 c. cooked rice; 1 large carrot, cut in julienne strips; string beans, cut small crosswise; 2 Tbsp. oyster sauce; 2 to 3 eggs, beaten until fluffy; 10 to 12 pieces bacon, fried and crumbled or chicken, shrimp or beef; 1 large onion, chopped; 2 stalks celery, chopped; 1 green pepper, chopped; 2 Tbsp. Yoshida sauce

Servings: persons

4 to 6 c. cooked rice
1 large carrot, cut in julienne strips
string beans, cut small crosswise
2 Tbsp. oyster sauce
2 to 3 eggs, beaten until fluffy
10 to 12 pieces bacon, fried and crumbled or chicken, shrimp or beef
1 large onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
2 Tbsp. Yoshida sauce

1
In large frying pan, fry bacon until almost crisp.
2
Soak up excess fat with paper towels, leaving some fat.
3
Add vegetables and stir-fry for a minute or two, then add rice.
4
Fry the beaten eggs in a pan coated with Pam.
5
Thinly pour the egg mixture into pan.
6
Turn over being careful not to let it burn.
7
Keep doing this until all egg mixture has been cooked.
8
Place on a cutting board. Cut each into 3 to 4 strips and then several times crosswise.
9
Mix with the rice, salt and pepper to taste.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 6 c. cooked rice, 1 large carrot, cut in julienne strips, string beans, cut small crosswise, 2 Tbsp. oyster sauce, and more.

Yes, Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Rice

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