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Chinese Fried Rice

My aunt Mary makes thee best Fried Rice I have ever had. She is always asked to bring it to our family gathering potlucks. Even though I make her recipe, it just doesn't taste quite like hers. Isn't it true that when someone else makes something it always tastes better.
  • 6 cups of cooked rice
  • 1 1/2 tablespoons olive oil
  • 1 cups celery, sliced thinly at a diagonal
  • 1 cup green onions, sliced at a diagonal
  • 1 small green or red pepper, julienned
  • 1 carrot, grated
  • 1 tablespoon soya sauce
  • 2 Roma tomatoes, seeded and diced
  • 1 small can of sliced water chestnuts
  • pepper to taste
  • She always adds a tiny sprinkle of sugar to hers,maybe that is why it tastes so good. But I omit it.
  1. In a large frying pan or wok, heat the oil.
  2. Add all the veggies EXCEPT tomato and water chestnuts and stir fry for 3 minutes. 
  3. Add the cooked rice, Soya sauce, pepper, tomato and water chestnuts. 
  4. Stir fry for another minute or two until everything is heated through.


  1. Sounds fabulous thanks for your recipes and wonderful blog postings each day.

  2. It is true - food always seems to taste better when prepared by someone else! This recipe looks and sounds delicious and what a great idea to make it for a potluck dinner!

  3. No egg in this dish? I always use one or two raw eggs, to stir in and cook at the end.

  4. My family love this, too. Over the years, I found one secret is to cook it long enough at the end (so it will brown and crisp up). One of my early mistakes was to mix the raw egg in, but then it just coated the rice. Now, I push the rice aside to cook an egg or two. Thanks for your recipes; they always look so yummy!

  5. your blog is very interesting, your food looks amazing , I look at your blog daily. Inspiring!!!

  6. I often cook extra rice just so we can have fried rice for lunch. I find a strip or two of finely chopped bacon makes a huge taste difference. And I like an egg in it as well.

  7. Charlotte...a beautiful dish :) Out of curiosity, I was wondering what specific type of rice was used in this this photo. That is a gorgeous long grain! Basmati?

    Blessings to All,
    Anna (Toronto)

    1. Anna, the rice is a Basmati rice, you are right. But I have used other rice. Right now I like using a brown Basmati rice. Delish!

    2. Thank you so much for your response :)

  8. An "oldie but goodie". I think this will go nicely with that sausage I have in the freezer. I will use Lundberg's brown and wild rice, just because I have it.

    Thank you!


  9. I've never heard of tomato in fried rice either! But, if you'll use toasted sesame oil instead of olive oil, it will definitely taste more like "authentic" Chinese fried rice. Ancient Chinese secret! :)

  10. I made this tonight and we loved it.


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