Rating: 4 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Fried rice has the best texture when prepared with cold cooked rice, making it an ideal use for leftovers. Tiny rounds of thinly sliced green beans add flecks of color and crunch.

Linda Lau Anusasananan
Recipe by Cooking Light September 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break up rice with hands to remove large clumps, if necessary.

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  • Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

  • Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Nutrition Facts

397 calories; calories from fat 29%; fat 12.8g; saturated fat 2.3g; mono fat 5.4g; poly fat 3.2g; protein 14.5g; carbohydrates 54.5g; fiber 2.8g; cholesterol 121mg; iron 3.3mg; sodium 868mg; calcium 57mg.
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