Fried Rice

I grew up eating fried rice a lot, and this recipe is close to one I remember eating as a kid. Not everyone has soy sauce, fish sauce, or sesame oil on hand, but those three are an essential triad of asian cooking, so I would highly recommend it. Any meat can be used, but it should be mostly or completely cooked before it is added since it will not cook completely through if put in raw after the vegetables.

Fried Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 2


  • 3 c steamed white rice
  • 2 T cooking oil
  • 3 eggs beaten with a pinch of salt
  • 3 cloves garlic minced
  • 1 inch piece of ginger minced
  • 8-12 oz ham pork, or chicken, cubed
  • 1/2 cup frozen or fresh peas and carrots small cubes
  • Seasonings:
  • 1 :1 ratio of soy sauce and fish sauce 1 T of each is standard, but adjust to preferred taste
  • 2 :1 ratio of soy sauce and sesame oil 1 or 2 t to start
  • Sriracha sambal, or chilli garlic sauce (optional)


  • Mix all ingredients for Seasonings in small bowl.
  • Heat half of oil in skillet over medium high heat. Pour in eggs and let cook until the edges start to set, roughly one minute. Flip and break up into large pieces for 10 seconds. Remove to small bowl.
  • Add remaining oil with garlic and ginger. Sauté for 30 seconds and add meat.
  • If using ham, cook for 2 minutes, then add peas and carrots. If using raw meat, cook until browned, roughly 4 minutes, then add veggies.
  • Add rice, then Seasonings and eggs. Stir to combine, breaking up the eggs into smaller pieces as you go. Adjust Seasoning levels, adding more soy or fish sauce to taste.
  • Serve and add spoonful of sriracha, sambal, or chilli garlic sauce if using.