PORK (CHICKEN, OR SHRIMP) FRIED RICE
I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.
Provided by Tee Lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12
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