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Fried Rice Dinner

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Ingredients

Adjust Servings:
3 tablespoons vegetable oil
3 cups shredded cabbage packed
1 1/4 cups coarsely shredded carrots
1 large onion halved lengthwise thinly sliced
1 tablespoon minced gingerroot (to taste) (optional)
1 garlic clove (slivered or minced to taste)
3 cups cooked white rice approximately
2 large eggs beaten with
2 teaspoons water
1 1/2 1 1/2 cups cooked pork or 1 1/2 cups cooked beef

Nutritional information

459.6
Calories
142g
Calories From Fat
15.8g
Total Fat
3.1 g
Saturated Fat
145.7mg
Cholesterol
1447.5mg
Sodium
52.6g
Carbs
3.7g
Dietary Fiber
5.9g
Sugars
26.1g
Protein
398g
Serving Size (g)
4
Serving Size

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Fried Rice Dinner

Features:
    Cuisine:

    this is a great fried rice recipe. Used leftover turkey.Omitted onions but added peas...made a ton though. way too much for 4 of us!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Fried Rice Dinner, This is my adaptation of a recipe that appeared in Woman’s Day magazine in 1986. It is my favourite way to use up leftover roast turkey but can be used with what ever meat you happen to have on hand. The original recipe suggested lunch meat and ham or sausage should also work. My family enjoys this and like many other fried rice recipes it can be adapted or tweaked in many ways to suit your own personal taste or whatever you have on hand. If you like your foods spicy, sprinkle in some dried crushed chilis while preparing the veggies or rice. I add the soy sauce the way the original recipe called for but you could leave it out and allow folks to season it to their own tastes at the table. You could use prepackaged coleslaw veggies to speed up preparation for this. Other crisp veggies such as broccoli, pepper strips, bok choy, and peas (in pods or not) could be added. Use your imagination! Just make sure that you have between 4 and 5 cups of veggies if you want to have your 4 serving yield., this is a great fried rice recipe. Used leftover turkey.Omitted onions but added peas…made a ton though. way too much for 4 of us!, Oh Yeah! DH and I liked this one! This recipe is definitely a keeper. We like garlic, so I threw some into the water that used to cook the rice. used preshredded cole slaw mix to save time. Kept me from having to deal with the cabbage and carrots. Thanks for sharing this recipe Teapotter.


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    Steps

    1
    Done

    Heat About 1 Tbsp of the Oil in a Large Skillet (non-Stick Works Best).

    2
    Done

    Add Cabbage, Carrot, Onion, Ginger and Garlic and Stir Fry About 5 to 7 Minutes or Until Tender Crisp.

    3
    Done

    Transfer to a Bowl to Keep Warm.

    4
    Done

    Heat Remaining 2 Tbsp Oil in the Same Skillet and Add the Rice and Meat Slivers, Cook Stirring Constantly About 2 to 5 Minutes or Until Hot.

    5
    Done

    Reduce Heat to Medium and Push the Rice Out to the Edge of the Pan to Make a Large Well.

    6
    Done

    Pour in the Eggs.

    7
    Done

    Cook 2 or 3 Minutes Without Stirring Until Almost Set.

    8
    Done

    With a Spoon or Other Utensil, Break the Eggs Into Small Pieces and Mix Into the Rice.

    9
    Done

    Return the Vegetables to the Pan, Season With Black Pepper and Add the Soy Sauce.

    10
    Done

    Toss About 1 or 2 Minutes to Heat Through.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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