Grammy's Kitchen · Fried Rice · Vegetable Fried Rice
One of 120 fried rice recipes we measured
4 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 28% | 27% |
| aromatics | 24% | 29% |
| egg | 16% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 4 Tablespoons canola oil |
| 150 g | 3 large eggs (beaten) |
| 75 g | 1/2 medium onion (diced) |
| 925 g | 5 cups cooked rice |
| 256 g | 2 cups frozen peas and carrots, (slightly thawed) |
| 64 g | 4 Tablespoons soy sauce |
| 1 g | 1/4 teaspoon white pepper |
| salt, (if needed (to taste)) | |
| 150 g | 1 bunch sliced green onions (optional) |
Method: 10 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I basically make it the same way, except I start with 1/2 pkg of diced bacon...fry it until it browns...add 1 diced white onion, fry until the onion is transparent. Then add the mixed veggies, warm veggies... then add the rice. Now add your preference in flav” — a cook, 5.0★
“I love this recipe, it's so simple, yet so delicious. My family of 5 loves it. I made a little extra rice and added another egg, and some corn. Served it with Orange Chinese Chicken. It was Great! My husband says it's better than the restaurant.” — a cook, 5.0★