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My Fried Rice

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"From Alan Stevens"

Serves | Prep Time | Cook Time

Why I Love This Recipe

This is a combination of several rice based recipes that I have combined over time into this recipe. The rice must be completely cooled before you can successfully make this dish. You can make the rice several nights ahead and keep it in an air tight container for several days. It can also be frozen and saved for later use.

Ingredients You'll Need

1 c long grain rice
2 c water
1 t salt
1 t butter (optional)
1/2 t white vinegar (optional)
Go to Directions below and follow STEP ONE directions.

STEP TWO - Fried Rice Sauce Mix
1/4 c hoisin sauce
3 T reduced-sodium soy sauce
2 T water
1 T Asian chili paste (Sambal Oelek) or chili-garlic sauce, or to taste
Go to Directions and follow STEP TWO directions.

STEP THREE - Fried Rice
½ T butter
4 T canola or vegetable oil
1 T sesame oil
4 cloves garlic
¾ c julienne carrots
½ c thinly sliced onions
½ c thinly sliced celery
1 c thinly sliced cabbage
½ c thinly sliced green onions
1 c broccoli tops cut in pieces
1 T fresh ginger
1 lb chicken breast sliced thinly (if using meat)
3 eggs beaten and seasoned with salt and pepper
Rice (use rice made by the recipe above.)
Go to Directions and follow STEP THREE directions.


In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. (The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you
a prettier dish. No one will taste the vinegar at all!)
 Add rice and stir.
 Cover and reduce heat to medium low. (You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
 Cook for 20 minutes. DO NOT LIFT LID! (The steam that is trapped inside the pan is what allows the rice to cook properly.)
 Remove from heat and fluff with fork.
 Place rice on a rimmed cookie sheet lined with parchment paper and cover with wax paper. Refrigerate overnight.

In a medium bowl, whisk hoisin sauce, soy sauce, water and chili garlic sauce together in large bowl; set aside.

Heat sesame oil and canola oil in wok over medium high heat. Add chicken pieces and cook until lighlty browned. Remove chicken and mix with ½ of the sauce in a bowl and set aside.
 Clean out the wok if making for vegetarian and non-vegetarian mix.
 Heat butter in wok over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
 Heat the remaining oils in wok over medium high heat. Add carrots, onion, cabbage, broccoli, celery, and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion, celery, and carrots are soft but slightly crisp. Using a ginger grater, add ginger to vegetable mixture. Stir and cook for 2 minutes.
 Increase heat to high, immediately add the rice, green onions, and remaining sauce mixture and stir until combined. (If making a non vegatarian version, also add chicken. If making a mixed version, serve chicken on the side as an add-on.) Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine.
 Remove from heat, and serve immediately, or refrigerate in a sealed container.

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