Tasty Tuesday: National Fried Rice Day


National Fried Rice Day is coming up on Monday, September 20th! I love fried rice – but can anyone really define fried rice?  I consider fried rice a technique, a way of preparation – not necessarily one precise recipe.  Because I make it differently almost every time I make it. Fried Rice is another one of those use-what-you-have dishes – unless of course, you are making a particular cuisine that usually has specific ingredients and methods of making fried rice for that country/region.

I will share my recipe with you and then tell you how I “make it my own” by using simple, inexpensive ingredients, easy to make, main dish or side dish recipe.

You can do the same. And I hope you will.  It also depends on what you like the taste of – so, read through my recipe below and decide what you have on hand, what you’d like to get, and make your own recipe of fried rice. You’ll enjoy it however you make it – in some cultures it may be known by another name – keep an open mind and know it’s really enjoyed by all ages of eaters.



If using a protein, use about ¾ cup diced cooked chicken, pork, shrimp, or your favorite protein – for 4-5 servings

½ teaspoon cornstarch

¼ teaspoon salt

1 Tablespoon vegetable oil

2 Tablespoons vegetable oil – for second use

1 can (8 oz) water chestnuts, drained and sliced (optional)

1 cup sliced mushrooms (optional)

2 Tablespoons vegetable oil – for yet another use

1 Tablespoon soy sauce

Dash of white pepper

2 eggs, slightly beaten

½ teaspoon salt – again

3 cups cooked rice

1 Tablespoon chopped green onions with tops

Additional ingredients (optional):

Onions, red pepper, snow peas, peas, corn, herbs, any leftovers you may have in the refrigerator . . . be creative.  My grandmother always said – “waste not, want not” meaning do not throw good food away. This is one good way to not waste food.


  1. Mix the chicken, pork or shrimp, or protein, cornstarch and ¼ t. salt.
  2. Heat wok or large skillet until hot. Add 1 T. oil, rotate to coat.
  3. Add eggs, cook, and stir until eggs are thickened throughout but still moist. Remove eggs.
  4. Add 2 T. oil, rotate to coat again. Add protein, vegetables – whatever you use – and ½ t. salt. Stir fry 1 minute. Remove from pan.
  5. Add 2 T. oil, rotate to coat. Add rice, stir fry 1 minute.
  6. Stir in soy sauce and add protein, eggs, green onion, and pepper. Stir fry 30 seconds. I also like to add some garlic, and sesame oil – but not much of each.

This is a wonderful recipe. And, like I said, make it your own. It can be halved, doubled, or somewhere in between. It’s fast – a good weeknight main dish. Use your favorite ingredients. Just do not overcook.  And ENJOY!

Bon Appetite’ with love,

Granni K

To download this recipe, click here.