Fried Rice

This is a HUGE recipe - keep it for potluck, half it for family. Add cooked rotisserie chicken!

Fried Rice
Fried Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups rice of your choosing (I use brown rice)

  • 6

    cups chicken stock

  • 2

    tablespoons olive oil or sesame oil (or combo of both)

  • 1

    egg, slightly beaten

  • 1

    onion, chopped

  • 1

    green pepper, chopped

  • 2-3

    cloves garlic, minced

  • 1

    bag matchstick carrots (or 3 carrots, chopped)

  • 2

    cups frozen corn*

  • 2

    cups frozen peas*

  • 6-8

    slices bacon, chopped

  • 1

    packet fried rice seasoning

  • 1/2

    teaspoon Chinese five spice

  • 1/2

    teaspoon ground ginger

  • crushed red pepper flakes

  • soy sauce, 2-3 tablespoons (eyeball it)

  • salt and pepper

Directions

Combine rice and stock in a large stock pot and heat to boiling (add a few tablespoons butter if you'd like). Reduce the heat to simmer, cover, and cook until all the liquid has been absorbed. Cool completely, preferably overnight, to room temperature. I would not recommend chilling in the refrigerator! Heat oil in a wok or electric skillet over medium-high heat. Add egg, frying. Remove egg and chop. Set aside. Stir fry all raw veggies until crisp tender. Add bacon and continue cooking 2-3 minutes more. Then add frozen vegetables and cook. Stir in all spices, adding oil as needed. Add cooked rice and egg, stirring to combine. Add soy sauce and adjust seasonings to taste. Brown until heated through, tasting along the way to ensure the flavors combine to your liking. Serves 6-8.

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