I may have served this dish at a special occasion dinner, but it makes it to the table here at least twice a month…usually more.
It’s one of my go-to foods partially because it’s so easy and partially because it just tastes so darn good.
Fried rice is actually incredibly versatile – I add Chinese sausage or bacon or leftover steak or shredded chicken or whatever else I have on hand to round things out and make for a more filling meal.
You can find the original recipe HERE. I’ve changed it up quite a bit below, and it’s become one of my boyfriend’s favorite homemade meals.
Want more protein, but fewer calories than steak or chicken? Cook up a half a cup of egg whites, chop, and add in with the rest of the egg mixture when the recipe calls for it. It tastes great and is quite filling.
- 4 eggs
- 2 cups uncooked white rice
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 4 tablespoons squeeze bottle garlic
- 3 tablespoons squeeze bottle ginger
- 2 teaspoons hot chili oil
- 1 teaspon sesame oil
- 3 tablespoons olive oil
- ½ cup chopped green onions (optional)
- 2 teaspoons Sriracha sauce
- ¼ teaspoon red pepper flakes
- ½ teaspoon sesame seeds (optional)
- Black pepper
- - Put rice with 4 cups of water into a rice cooker and set to "white rice."
- - Once rice is ready, heat hot chili oil in large pan.
- - Fry 4 eggs in hot chili oil, then remove from heat.
- - Roughly chop eggs and set aside.
- - Heat olive oil over medium heat and add in red pepper flakes, ginger, and garlic. Let cook for 2 minutes.
- - Stir in rice, eggs, green onions, soy sauce, Sriracha and hoisin until evenly coated (at this point add in up to two cups of any extra pre-cooked meat and/or veggies you'd like!)
- - Cook for 3 minutes or until thoroughly heated.
- - Remove from heat, drizzle sesame oil over the top, then sprinkle with black pepper and sesame seeds.
- - Serve.
- - Enjoy!
Wanna check out the rest of the Chinese-inspired menu? Try one of these!
- “Krab” Rangoon
- Chicken Potstickers
- Honey Walnut Shrimp
- Hoisin BBQ Pork Sliders
- Veggie Lo Mein
- Mongolian Chicken
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.