Fried Rice

Preparation info

  • Difficulty


  • Serves


    as a side dish or separate course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

The trick to making perfect fried rice is to be certain the rice is absolutely dry. If it is too moist, it tends to clump and absorb too much oil. Fried rice is a great way to use leftover rice, and the possible variations are endless. Bits of ham, chicken, roast pork, vegetables, and eggs contrast visually and flavor the rice. Unlike boiled rice, this is served as a separate course. At a banquet, it would come at the very end. For a variation, try making it with shredded chicken. Cool and serve as a cold rice salad.


  • 2 tablespoons peanut oil
  • 1 cup assorted cooked meat and/or shrimp
  • 3 cups cooked rice, cooled
  • 3 eggs, scrambled in oil and broken up
  • 1 cup bean sprouts, plucked at both ends
  • ½ cup shredded lettuce
  • 2 scallions, chopped


  • Stir-frying
  • Rice may be cooked ahead of time and the dish assembled at the last minute; or it may be prepared entirely in advance and served cold as a salad.

  1. Heat the oil in a wok and stir-fry the cooked meat and shrimp. (Here we use ½ cup diced cooked shrimp and ½ cup diced Smithfield ham.)

  2. Add the rice, and continue stir-frying until it is lightly browned (2 to 3 minutes). Mix in the eggs, sprouts, lettuce, and scallions to heat through.

  3. Serve the rice simply.