Mixed Fried Rice

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Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

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A delicious fried rice dish fit for guests and family as the main course for 4-5 people, to be washed down with beer, cider, or white wine. You can vary the ingredients and use up leftovers as long as you keep the basics—rice, scallions, and egg.


  • cup frozen green peas
  • 6 tablespoons vegetable oil
  • 4 ounces canned bamboo shoots, diced
  • 1 small cucumber, peeled, seeded, and diced
  • 4-6 scallions, chopped, white and green parts separated
  • 2 eggs, lightly beaten with ¼ teaspoon salt
  • 6 cups cooked rice, loosely packed, grains loosened and separated
  • ½ teaspoon salt
  • pounds bacon, diced, cooked, and drained
  • 2 cups diced roast chicken
  • 1 tablespoon thin soy sauce, or to taste


  • Blanch the peas in a pot of boiling salted water for 2-3 minutes. Drain well.
  • Heat the wok over a high heat until smoke rises. Add 2 tablespoons of the oil and swirl it around. Add the bamboo shoots and cucumber. Stir and turn rapidly for 1-2 minutes, until piping hot. Remove to a dish and mix in the peas. Wash and dry the wok.
  • Reheat the wok over a high heat until smoke rises. Add the remaining 4 tablespoons oil and swirl it around several times. Add the white scallions and stir to release their aroma. Pour in the eggs and leave for a few seconds to set partially. Add the rice. (The eggs will be half runny and will moisten the rice.) Sliding the wok scoop or a metal spatula to the bottom of the wok, flip and turn rapidly until the rice is hot. Season with the salt and add the bacon and chicken, continuing to stir until the mixture is hot again. Add the soy sauce and green scallions. Stir to mix, test for taste, then spoon into a large serving bowl. Serve immediately.

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