Originally posted November 10, 2011

fried rice

Fried rice is about leftovers. At least your rice should be old. If you're making rice just to make fried rice, then at least have the decency to let it cool down and essentially dry out. Make it the night before, or better yet just make extra rice the next time you make rice.

The best approach to fried rice is to clean out your pantry and to stretch a little bit of meat across a lot of people. Be strategic.


  • 1 tbsp canola oil
  • 1 egg
  • 2 cups cold rice
  • 1/2 cup cooked meat
  • 1/2 cup cooked vegetables
  • 1/4 white onion
  • 1 tsp teriyaki sauce
  • kosher salt to taste
  • cilantro (optional)
2 servings


Heat oil in a frying pan or wok over high heat. Crack the egg into the pan and scramble.

Add the rice, taking care to break up any clumps.

Add the meat, vegetables, and onions.

Stir in the teriyaki sauce. Add salt if needed.

Top with cilantro.

30 minutes



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