Stir Fried Rice

by on April 1, 2015 » Add the first comment.
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Start with white rice that has been in refrigerator for a couple of days.  The reason for this is because much of the moisture has evaporated, and it will stir fry really nicely.


  • 3 C rice – at least one day old, preferably two
  • 1 TBL + 1 TBL Safflower or Peanut oil
  • 3 eggs
  • 1 onion
  • 1 carrot
  • 2 leaves bok choy
  • 2 leaves red cabbage
  • 1/2 C green beans
  • 4 cloves garlic – minced
  • 1 TBL Maggi Sauce (soy based)
  • Optional: 1/4 C Bean Sprouts
  • Optional:  2 oz pork loin – cut thin and into pieces


  1. Heat your wok really hot.  Over 500º if you have an infrared thermometer
  2. Put 1 TBL oil into the pan
  3. Add three beaten eggs
  4. Stir quickly, cook and remove
  5. Add the other 1 TBL oil
  6. Add onion (diced), carrots (julienne strips) and green beans or peas
    If green beans, they should be cut into 1/2 inch pieces
  7. Chop bok choy and red cabbage into pieces and add
  8. Add rice and break apart
  9. Mix as it cooks
  10. Add soy
  11. Add bean sprouts if you are using them
  12. Add meat if you are using it
  13. After it has cooked enough (judgement call) put the eggs back in
  14. Add 3 dashes Maggi Sauce . Soy based
  15. Serve hot
  16. Garnish with cucumber, lime and/or cilantro
  17. Serve Thai chili sauce on the side

Find more like this: Appetizers and Sides, Breads, Pasta, Potatoes, Starches

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