Try this Marks Very Own Fried Rice recipe, or contribute your own.

Still searching for what to cook ?

Name: Marks Very Own Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lg Onion, finely chopped; 1/2 ts Chili pieces; 2 Garlic minced; 1 md Green pepper, diced; Salt & pepper, to taste; 1/2 c Frozen corn &/or peas; 1 3" piece ginger root, sliced; 4 c Rice cooked; 1 lg Carrot, scrubbed & diced; Soy sauce

Find the most delicious recipes here

INGREDIENTS

1 lg Onion, finely chopped
1/2 ts Chili pieces
2 Garlic ; minced
1 md Green pepper, diced
Salt & pepper, to taste
1/2 c Frozen corn &/or peas
1 3" piece ginger root, sliced
4 c Rice ; cooked
1 lg Carrot, scrubbed & diced
Soy sauce

Servings

INSTRUCTIONS

Ensure that the rice has been cooked ahead of time & is well cooled. Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes. Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few seconds. Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt & pepper. Serve when heated through. This goes great with spicy tofu dishes or works well on its own as a main dish in its own right. If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter. For a variation, I sometimes toss in a few strips of tofu just before adding the spices. Posted by Mark Satterly in Intercook

NOTES

Alert editor

Marks Very Own Fried Rice

1 lg Onion, finely chopped
1/2 ts Chili pieces
2 Garlic minced
1 md Green pepper, diced
 Salt & pepper, to taste
1/2 c Frozen corn &/or peas
1 3" piece ginger root, sliced
4 c Rice cooked
1 lg Carrot, scrubbed & diced
 Soy sauce

Ensure that the rice has been cooked ahead of time & is well cooled.    Heat about 2 to 3 tb vegetable oil in a wok.  When hot, add onions & garlic  & fry for 3 minutes.  Add the carrots & stir-fry for 2 minutes. Add the  rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in  the chili pieces & ginger root.  Cook for a few seconds. Carefully stir in  the cold rice.  Lower heat & continue to cook, stirring occasionally for 5  minutes.  Add enough soy sauce to coat the rice & cook for a further 5  minutes on low heat, stirring often to prevent sticking. Season if desired  with salt & pepper. Serve when heated through.    This goes great with spicy tofu dishes or works well on its own as a main  dish in its own right.    If you desire something hotter, add more chili pieces. Use pieces rather  than powder because they are hotter.    For a variation, I sometimes toss in a few strips of tofu just before  adding the spices.    Posted by Mark Satterly in Intercook

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (698g)
Recipe Makes: 4 Servings

Calories: 678
Calories from Fat: 12 (2%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 35.1mg		1 %
Potassium 77.2mg		2 %
Total Carbohydrate 147.4g		43 %
	Dietary Fiber 7g	28 %
	Sugars, other 140.4g
Protein 14.2g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 678

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe