The Ferguson Recipes


235 - Fried Rice
236 - Grits
237 - Rum Cake
238 - Jewish Apple Cake
239 - Pound Cake
244 - Yum Yum Cake
245 - Fruit Ice Box Cake
247 - Chocolate Cake - An Exceptional Stay-moist Cake
249 - Chocolate Cake
250 - Old Fashion Chocolate Cake
251 - Grandma's Devils Food Cake
252 - Carrot Cake
253 - Sour Cream Cake
254 - Upside-down Apple Pie
255 - Pumpkin Pie 1
257 - Strawberry Delight
258 - My Mother's Old Fashion Bread Pudding
259 - Strawberry Dessert
260 - Easy Fruit Pudding
261 - Doll Pecan Pie
Fried Rice
F ✖️ 🌞 🧵
🖨 Print (Just the Basics) 👁 View Full Page
Master the art of authentic Chinese cuisine with this classic Fried Rice recipe. Day-old rice is the secret to achieving that perfect texture, while julienned roast pork (or your protein of choice) adds savory depth. Fresh scallions and parsley bring bright notes to balance the rich soy sauce, and the technique of cooking the eggs directly in the center creates those authentic bits that define restaurant-quality fried rice. A versatile dish that transforms leftovers into something spectacular!
Ingredients
4 c. cooked and drained rice
4 T. oil
1 1/2 c. julienne cut roast pork or chicken*, cooked
3/4 c. scallion
1 t. salt
1/4 t. pepper
2 eggs, beaten
1/2 c. finely chopped parsley
2 T. soy sauce

*Cooked shrimp, ham, lobster or bean sprouts may be used.
Directions
Cook the rice the day before you want to use it and refrigerate.
When ready to prepare heat oil in deep skillet, cook the rice in it, stirring steadily and pressing out any lumps, until lightly browned.
Add meat and/or fish, scallions, salt and pepper.
Cook I minute, stirring constantly.
Make a hollow in center and pour eggs into it.
Stir until they begin to set, then mix into the rice mixture.
Blend in parsley and soy sauce.
Serving Size: Serves 4 - 6
🧑‍🍳 The Cook:  Jean Skogg 🔑 Keywords: Chinese, vegetables, rice, pork, ham, chicken, shrimp, lobster, seafood
🗂️ Categories: 🌽 Sides, 🐟 Fish & Seafood, 🥡 Asian Foods, 🐖 Pork, 🍅 Veggies
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #235 was added on February 28, 2007 and last updated on November 03, 2021.
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