Wayne Gisslen

Basic Fried Rice

Preparation info
  • Portions:

    16

    , Portion Size: 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  1. Break up the rice to remove all lumps.
  2. Divide the rice and other ingredients into two or more batches, depending on the size of the pan or wok. Do no more than 1–2 lb (480–960 g) rice at one time. If you fry too much at once, it will not fry properly.
  3. Heat a small amount of oil in the wok. Add the meat and stir-fry 1–2 minutes.
  4. Add the scall

Per serving: Calories, 280; Protein, 11 g; Fat, 10 g (33% cal.); Cholesterol, 70 mg; Carbohydrates, 35 g; Fiber, 2 g; Sodium, 35 mg.