+
0 (0)

Sides

Chinese Fried Rice

Chinese Fried Rice
Genaro Molina / Los Angeles Times

What to do with leftover rice? Do what the Chinese do: Make fried rice. You might think of fried rice as a greasy side dish. But growing up in a Chinese home, I always looked forward to my grandmother's fried ... Read more

Total time: 25 minutes | Serves 4
  • Oil
  • 2 cloves garlic, minced
  • 1 egg
  • 3/4 cup white onion, diced
  • 2 green onions, chopped
  • 1/2 cup chopped red cabbage
  • White pepper
  • 3/4 cup bacon, diced
  • 4 cups cooked rice
  • 1 1/2 tablespoons soy sauce
  • 4 tablespoons oyster sauce

Step 1Heat skillet or wok over high heat, then add 2 tablespoons oil and garlic. Saute garlic until lightly browned, about 1 minute.

Step 2Add egg and scramble until yolk is set but egg is not dry or overcooked.

Step 3Add white onion, green onions, cabbage and white pepper to taste. (If skillet becomes dry and vegetables start to stick, add 1 more tablespoon oil.)

Step 4Add bacon to skillet and cook 1 to 2 minutes. Fold in rice, gently mixing with egg and vegetables. Cook, stirring, over high heat until rice is heated through, 2 to 4 minutes. Add soy sauce and oyster sauce, and stir to coat rice. Keep stirring until vegetables soften and rice starts to brown, 3 to 5 minutes. Serve hot.


HAVE YOU TRIED


Mojito popsicles
Mojito popsicles

The Parlour Trick
The Parlour Trick

Sweet tart oat nut bars
Sweet tart oat nut bars

Spicy roast chicken with tomatoes and marjoram
Spicy roast chicken with tomatoes and marjoram

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Nagia's orzo and smoked eel
Grilled baby new potato salad
The House macaroni and cheese
Lentils with sausages