Fried Rice

Makes 4 to 6 servings as part of a multi-course meal.


My family only made this dish when there was leftover rice and as a ploy to get us to eat more rice as children. Although fried rice is an authentic Cantonese dish, most Chinese eat it mainly at banquets. Baba prefers plain, simple steamed rice at home. My own favorite way of cooking fried rice is to use brown rice, because I prefer the texture and it is delicious with any combination of vegetables. The traditional recipe is with cooked long grain rice. XO Sauce is a relatively new condiment, made form dried scallops, shrimp roe, chili peppers, garlic and spices. It is a popular ingredient Hong Kong chefs now add to fried rice to enhance the flavor.


2 large eggs
6 ounces Chinese barbecued pork,
   store-bought or homemade
2 teaspoons plus 1 tablespoon vegetable oil
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO Sauce
1/4 teaspoon salt
1/4 teaspoon ground white pepper


Lightly beat eggs. Cut barbecued pork into 1/4-inch dice to make about 1-1/4 cups. Heat a large wok over medium-high heat until hot but not smoking. Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so that the egg pancake will be as thin as possible. When the bottom side is just beginning to brown and the egg pancake is just set, transfer to a cutting board. Allow pancake to cool slightly and then cut into 1/4-inch-wide and 2-inch-long strips.

Add remaining 1 tablespoon oil and rice, and stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until rice is lightly coated with oil. Add the diced barbecued pork, peas, scallions, and egg strips, and continue stir-frying 3 to 4 minutes or until rice is beginning to brown slightly. Add soy sauce, XO Sauce, salt, and pepper, and stir-fry 1 more minute or until well combined. Serve immediately.

For more information visit graceyoung.com.


The Wisdom of the Chinese Kitchen
Classic Family Recipes for Celebration and Healing

By Grace Young
Published by Simon & Schuster Editions
Hardback, $27.50
Publication date: May 1999
ISBN: 0-684-84739-6
Recipe Reprinted by permission.


The Wisdom of the Chinese Kitchen



Cookbook Profile Archive


This page created June 1999

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home