Chinese Fried Rice
Do your local Chinese restaurant one better by whipping up your own Chinese fried rice with these great recipes. Chock-full of vegetables, add your favorite protein, whether it is chicken, pork, beef, or tofu, and you've got a one-pot meal of fried rice in less than 30 minutes.See Popular Chinese Fried Rice Recipes
White or pork-fried rice? It's a tough decision when you order Chinese takeout--fried rice is packed with flavor, but it's also usually higher in fat than plain old white rice. And what about when you're cooking at home?
Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen.
It always sounds easy -- Chinese Pork Fried Rice -- but, unless you've tried to make it yourself, that authentic taste and quality seem hard to match. (Maybe that's why you order out so many times but have never actually tried to make this dish yourself.) Well, it's safe to go back to the wok, now, because nothing could be easier -- or more fun to make -- than this delicious, authentic recipe for Chinese Pork Fried Rice.
Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.
This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.
Transform fried rice from a side dish into a sumptuous meal by adding extra eggs and lots of vegetables.
30 minutes or fewer. Cold precooked rice is best for stir-fried rice dishes, so it's smart to make a little extra when you're boiling rice for other meals. Brown rice is used here, but basmati or jasmine rice are delicious alternatives.
Our fried brown rice recipe calls for all the Asian flavors and colorful vegetables you love minus all of the extra grease.
Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.
Bacon adds a hint of saltiness and extra protein to this whole grain fried rice recipe.
I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge--asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess.