Growing up, my dad always told me never order fried rice at Chinese restaurants since it’s basically leftover ingredients. He said if you want to eat leftovers, then stay home and make your own fried rice. I always have a good laugh to myself because now that my dad is in his 80’s he always orders fried rice over steamed rice at Chinese restaurants if given a choice.
There is some truth in what he said though. It is better to use day old rice rather than fresh steamed rice for this dish. Even though it is just my son and I at home now, out of years of habit, I still make enough rice for three of us. So I always have leftover rice to use. And if I do have leftover chicken, beef or pork I will add it into my fried rice. But you can always just add more vegetables and leave out the meat to make regular fried rice. Also, feel free to change up to any vegetable combination you like. I just used what I had on hand.
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 onion, diced (I used red onion, but any type works fine.)
- 1/4 cup sliced mushrooms
- 1/4 cup frozen peas, defrosted
- 1/4 cup frozen corn, defrosted
- 1/2 cup snow peas, cut into thirds
- 2 cups cooked rice, cold
- 2 tablespoons low sodium soy sauce
- 1/2 tablespoon sesame oil
- 2 tablespoons ketchup (yes, you read that right.)
- 1 teaspoon pepper
- 1 cup cooked, shredded chicken
- 2 green onions, sliced for garnish
- In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and scramble or cut into shreds.
- Heat oil in same skillet; add onion and other vegetables and saute until soft.
- Then add rice, soy sauce, sesame oil, ketchup, pepper and chicken.
- Stir fry together for 5 minutes or until rice and chicken are heated through. Add eggs and combine.
- Garnish with diced green onions and serve immediately.