Fried Rice

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup peanut oil
  • 2 eggs
  • Salt
  • ½ cup coarsely chopped scallions
  • 4 cups cold cooked rice
  • 3 tablespoons soy sauce
  • ¼ teaspoon sugar
  • ¼ teaspoon monosodium glutamate
  • ½ cup finely chopped ham
  • ½ cup cooked green peas


  1. Heat one tablespoon of the oil in a skillet. Break the eggs into a bowl and beat well but not to a froth. Add them to the skillet and cook, stirring, just until they start to set. Do not overcook; they must remain moist. Sprinkle with salt and set aside.

  2. In another skillet heat the remaining oil and add scallions, stirring a few times. Add the rice and stir rapidly so that rice will not stick to the pan. Add the soy sauce, sugar and monosodium glutamate.

  3. Add the ham and peas and cook, stirring. Break up the eggs into small pieces. Add them to the rice and cook until all ingredients are thoroughly hot. Serve immediately.

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