Fried rice restaurant style

Contributed By: Kay Davis


2 cups uncooked basmati rice
2 cups water
1 cup chicken stock
1 ham steak or meat/fish/seafood of your choice
1 1/2 cup frozen vegetable of your choice
2 eggs
3-4 tablespoons canola oil (or peanut oil)
2 tsp. sesame oil
3 tablespoons soy sauce


Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
2. Let your rice cool completely. You can even cook your rice the night beforeand let cool in the fridge.
3. Heat a wok over high heat with 1 tbs. of canola oil and 2 tsp. sesame oil. Add ham and vegetables and fry for about a minute.(You can add or omit any
veggie/meat /seafood combo you want.)
4. Add the remaining oil to the wok and heat over high heat until it is very hot.
5. Add your cold rice to the wok and stir to coat every grain. (You can
add some more oil if you want; it just depends on how greasy you like it.)
6. Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of
stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in
too muchas it will end up sticky.
7. Stir fry for a while, stirring constantly until there is no liquid left. Add the slightly beaten eggs and stir fry for about 4-5 minutes.
8. Add the meat/seafood, vegetables with the soy. Stir. You can add more or less soy sauce according to your taste.
9. When everything is heated thoroughly serve with pride and a smile!

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