Savannah's Famous Fried Rice

Oxmoor House
6 to 8 servings


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3 tablespoons vegetable oil, divided
1/2 cup chopped green onion
3 cups cooked rice
2 eggs, slightly beaten
2 cups cooked, diced pork
1 (14-ounce) can bean sprouts, drained
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons soy sauce
1 teaspoon salt


Pour 1 tablespoon oil around top of a preheated wok, coating sides; allow oil to heat to high (375°) for 1 minute. Add onion, and stir-fry until tender. Stir in cooked rice, and heat thoroughly. Push rice mixture up along sides of wok.

Add remaining oil to wok, and reduce heat to low (225°); scramble eggs in oil, and mix in with rice. Add remaining ingredients; mix well. Cover and cook 3 minutes. Serve immediately.

Created date

February 2010