Yield
6 servings (serving size: 1 cup)

"This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants," Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork.

How to Make It

Step 1

Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Step 2

Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Ratings & Reviews

Daisie's Review

Hooptwin
January 20, 2014
Love this. Definitely use the "Chinese style roast pork" recipe. The flavor is unbeatable.

mary327's Review

BeckyJL
October 21, 2012
N/A

BeckyJL's Review

dory92064
February 13, 2012
Yum! Would make again!

Hooptwin's Review

Daisie
January 08, 2011
it was excellent. It took a bit to make - I cooked the meat while preparing the fried rice. It was well worth it, and lasted for several meals of leftovers.

eatingood's Review

mary327
October 17, 2010
This was a solid - good, easy recipe. I used some leftover BBQ pork tenderloin, chopped - otherwise I followed the recipe. I felt like the iceburg lettuce was too prominent in the recipe and think that a napa cabbage would be much better here (which is what I'll do next time). I'll also use brown rice as we just like the flavor/texture better.

dory92064's Review

eatingood
April 30, 2009
Good, but nothing special. Rinsing the rice after it is cooked really helps -- will have to remember that tip.