Wednesday 21 September 2011

Easy-Peasy (Lightly) Fried Rice

Of course this isn’t the normal heavy heavy fried rice you typically think about when you think "fried rice", but I was making a stir-fry and wanted something a little more exciting to accompany it besides the boring old plain rice. Enjoy this, I will post another delicious stir-fry soon.

2 c cooked cold white rice
1 large lightly beaten egg
Handful of shredded cabbage (optional)
½ c frozen peas
1 medium onion
2-3 tbsp. light soy sauce
½ tsp. ginger (optional)
2 tbsp. vegetable oil

Note: It’s good to cook the rice the day before, or use leftover white rice. The firmer texture holds up better during the refrying process.

To Start:
Dice onion very fine, along with cabbage if you’re using it. Set aside.
Lightly beat your egg in a separate bowl.

To Cook:
Heat oil in a large pan until hot.
Add the onions, cabbage, peas and dried ginger. Sauté about 3-5 minutes until onions are soft.
Add the rice; flatten out in the pan to get a good sear.
Add the soy sauce and the egg and mix to incorporate thoroughly.

Enjoy this on its own as a main meal adding shrimp or leftover chicken, or as a side to a stir-fry.


  1. I never remember to put cabbage in my fried rice! I'm going to have to earmark your recipe so I remember to! :) I ALWAYS put carrots in, though this might be an Americanism!

    1. Also do you find yourself veering towards celery as well? I don't really like it but for some reason in any Chinese dish I toss it in, I think that's American too ;)

  2. All fried rice is good fried rice! The cabbage sounds like a great addition.