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

Hooptwin's Review

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

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

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

BeckyJL's Review

February 13, 2012
Yum! Would make again!

mary327's Review

October 21, 2012

Daisie's Review

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