The Ferguson Recipes

Fluffier Pancakes by Adding Sour Cream 💤 ⏰
Fluffy Pancakes 🌄 🍽️ ⏰
Fluffy Salad 💤 ⏳
Fondue 💤 ⏳
French Bread 💤 ⏳
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French Onion Dip Mix 🌄 💤 ⏳
French Onion Soup - Au Gratin 💤 ⏳
French Onion Soup Gratinee 💤 ⏳
Fresh Corn And Herb Pasta Salad 💤 ⏳
Fresh Vegetable Dip 💤 ⏳
Fried Rice 💤 ⏳
Fried Rice 💤 ⏰
Friendship Soup Mix 💤 ⏰
Fritter Breakfast Sandwich 💤 ⏳
Fromage Forte 💤 ⏳
Fruit Ice Box Cake 💤 ⏳
Fudgy Brownies With Cream Cheese Filling 💤 ⏳
Fun With Snail Butter 🌄 💤 ⏰
Galishties - German Stuffed Cabbage 💤 ⏳
Fried Rice
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Master the art of authentic fried rice with this foolproof recipe that transforms leftover rice into a restaurant-worthy dish. The key technique—cooking eggs separately before incorporating them—ensures perfect texture, while the strategic addition of soy sauce in stages builds remarkable depth of flavor. Customize with your choice of protein or enjoy as a vegetarian side dish. Quick to prepare yet packed with vegetables and savory umami notes, this versatile recipe delivers authentic Asian flavor any night of the week.
Ingredients
3 eggs
4 tbsp neutral oil
1 cup chopped carrots (2 large)
1 cup frozen peas, thawed
1/2 cup sliced scallions
4 tbsp low-sodium soy sauce or tamari
4 cups cooked leftover rice, preferably a day old
1 cup cooked baby shrimp, or pork, or chicken, or whatever protein you like, or none at all.
salt
Directions
Whisk the eggs in a bowl with a tablespoon of water and a pinch of salt (or 1 tsp of soy sauce), until blended.
Heat one tablespoon of oil in a large nonstick skillet set over medium heat, and add the beaten eggs.
Let the eggs cook for a couple minutes, not moving the egg around the pan, but just letting it sit until it sets into an omelet.
Remove the egg to a cutting board, and chop into big pieces.
Add two tablespoons of oil to the skillet over medium high heat, and add the carrots, peas, and scallions.
Add 1 tbsp of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
Add the leftover rice, and toss around for 1 minute, trying to break up any clumps of rice.
Add 2 tbsp of soy sauce and the remaining tablespoon of oil, frying and tossing the rice for 3-4 minutes.
Add the shrimp, egg, and remaining tablespoon of soy sauce, and toss for 2 more minutes, until the rice looks evenly brown.
Enjoy!
Servings
Serves 4
Nutrition Facts
Nutrition Per Serving: Calories: 380; Total Fat: 16g (Saturated Fat: 3g); Cholesterol: 165mg; Sodium: 690mg; Total Carbohydrates: 45g (Dietary Fiber: 3g, Sugars: 3g); Protein: 14g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
from this place: https://www.fifteenspatulas.com/secret-recipe-club-fried-rice/
This can be served as a side dish or as a main dish.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: rice, Chinese, Asian, carrots, peas, shrimp
🗂️ Categories: 🥡 Asian Food, 🐟 Fish & Seafood, 🐖 Pork, 🌽 Sides
📚 Cookbooks: The TFR Cookbook
Recipe #1084 was added on September 10, 2018 and last updated on April 24, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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