Chinese Fried Rice: cheaper and healthier than take-out and probably just as fast.

We all know you love fried rice, who doesn’t? I could eat it all day. When I visited my roommate in Hong Kong we had it at least twice a day, can you blame me? But, who eats it besides when you’re out? Not me. And I’ve always struggled to recreate a delicious recipe at home, until this guy.

Disclaimer: there are steps to making this fried rice. It’s not as simple as tossing everything into a pan, but so worth it. Oh and you need already cooked rice that is COOLED! Plus pre-cooked meat. Hint: leftovers work great.

I love this recipe because it doesn’t have a ton of butter, has no added sugar, and is not drenched in soy sauce. Plus you don’t even need a wok. If you have one, go ahead and use it, but it’s not necessary. As always add any extra veggies you’d like or combine meats. Mix it up, get creative. Can’t really go wrong.


What you need:

1 cup finely chopped onion
2 eggs, lightly beaten (or more if you like)
3 drops gluten-free soy sauce*screenshot_20170726-122305.png
3 drops sesame oil
3/4 lbs cooked pork or chicken, chopped
1⁄2 cup finely chopped carrot
1⁄2 cup frozen peas, thawed
4 cups cold cooked rice
4 green onions, chopped
2 cups bean sprouts
3 tablespoons gluten-free soy sauce (add more if you like)

*Want soy free?! Use coconut aminos!! Plus some salt. Add a little, taste, repeat til you get the right combo. Coconut aminos do not have as much sodium as soy sauce so you gotta add some more.

What to do:

Heat 1 tbsp oil in large pan**. Add chopped onions and stir-fry until onions turn a nice brown color about 8-10 minutes.

While the onions are cooking, mix eggs with 3 drops of soy and 3 drops of sesame oil. Set aside.

Remove onions and allow the pan to cool slightly.

Add 1/2 tablespoon oil to pan, swirling to coat surfaces. Add egg mixture; working quickly, swirl egg until egg sets against the pan. When the egg puffs, flip it over and cook other side briefly. Remove from the pan and chop into small pieces.

Heat 1 tablespoon toasted sesame oil in the pan and add selected meat with carrots, peas, and cooked onion. Stir-fry for 2 minutes.

Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for 3 minutes.

Add 3 tablespoons of gluten-free soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more. Eat it up.

Add additional soy sauce, if desired.

**If you have a wok, please lend it to me so that I can “forget” to return it 🙂 But really, feel free to use it instead!



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