Lard or bacon fat is sometimes substituted for the oil. If the rice seems too dry, add 2 or 3 T. stock with the seasonings. Enjoy..


  • 4 c. cold cooked rice
  • 1 c. cooked meat or seafood:
  • Roast pork or duck or chicken
  • boiled or baked ham
  • Pan fried bacon or steamed chinese
  • sausage
  • crabmeat,flaked, boiled lobster or
  • cooked shrimp
  • 1 c. vegetables:
  • Bamboo shoots,beans sprouts,
  • blanched celery,blanched green peas
  • parboiled or lettuce
  • 1/4 c. scallions
  • 1 or 2 eggs
  • 2 T. oil
  • 3 to 4 T. oil
  • 2 T. soy sauce
  • 1/2 t. salt
  • 1/2 t. sugar
  • 1 t. sherry


Break up and separate the cold cooked rice.
Dice or shred meat, seafood or seafood and vegetables. Mince the scallions;beat the eggs.
Heat 2 T. oil in a large pan. add minced scallions and stir-fry a few times. Add fresh vegetables and stir fry to soften slightly. Add canned vegetables and cooked meat;stir- fry to heat through and blend. Remove all ingredients from pan.
Heat remaining oil (3 to 4 T.) to smoking. Add rice and heat through
completely(turning and folding with a spatula so that it heats evenly and doesn't stick.)
Return vegetables and meat;fold into rice with a spatula to blend well and reheat.
Quickly blend in soy sauce,salt, sugar and sherry.
Fold in beaten eggs with a spatula and turn off the heat just as the eggs begin to set.
Serve hot, garnished with minced scallions or chopped Chinese Parsley.

Serves 4 to 6

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Basic Chinese fried rice