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Fried Rice

Every Asian restaurant has a different recipe for fried rice.  And those of us that have done stir-fry have our recipes too.  Mine is as simple as it can get, but I change it occasionally, depending on what I have in my pantry.  I offer some options but have even added diced tomatoes, celery, and leftover pork bits.  Adding meat takes it from an entree to a meal.  It's a great way of using small amounts of leftovers.  Plus, it adds color to an otherwise bland

looking dish.

Our fabulous Fried Rice with shrimp.


•  2 eggs, beaten

•  3 Tbsp soy sauce

•  1 Tbsp olive oil

•  1 Tbsp butter

•  1 bunch green onions (4 or 5)

•  1 bunch lettuce, shredded  (green is best)

•  2 cups cooked rice

You will need a large skillet that can withstand high heat (or a wok).


1.  Mix eggs and soy sauce; set aside.

2.  Preheat the skillet over high heat; add cooking oil.

3.  Add butter before tossing in lettuce and onions; cook until crisp-tender.

4.  Stir in cooked rice; cook, stirring frequently, 4 to 6 minutes.  While stirring, drizzle the egg mixture over the rice.

      Cook, stirring constantly, until eggs are set.


•  1 large carrots, ¼-inch dice (Step 3)

•  ½ cup frozen peas, thawed (Step 3)

•  10 small shrimp-pictured (Step 4)


fried rice, simple fried rice, versatile fried rice

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