Randy Mayor
6 servings (serving size: about 1 cup)

Love fried rice?  Whip up this vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham.

How to Make It

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Step 2

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.

Chef's Notes

If you have cooked rice in the fridge, this meal is ready in minutes; the rice needs to be cold so the grains won't stick together when stir-fried. Once you've tried this, you'll make it a habit to cook extra rice to have leftovers to use in this recipe.

Ratings & Reviews

sukeedog's Review

February 15, 2014

nolacook's Review

February 09, 2014

foodsantosha's Review

April 16, 2012
My daughter loved this recipe so much she is taking the leftovers to school for lunch tomorrow!

bocajudy's Review

February 04, 2012

Debbie17's Review

July 11, 2011
My family lovs this recipe. I skip the first step and just mix all of the eggs into the rice. I do cook a little longer to make sure the eggs are well cooked.

Royb8s's Review

February 03, 2011
Do vegetarians eat eggs? Just wondering.

nwilker's Review

November 16, 2010
This was tasty, but not the same as real fried rice with bacon and real onions. I used bottle ginger and found it gave a good flavor

Belladonna714's Review

January 12, 2010
This recipe was OK but I prefer CL rainbow fried rice to this one.

cjmelt76's Review

July 24, 2009
I don't think my rice had cooled long enough, so it turned out a bit sticky, but the flavors were great! Served with CL Malaysian Lime-Coconut Swordfish.