"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chinese Fried Rice Recipe

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This recipe for Chinese Fried Rice, by , is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Gensler


2 T. butter
3 eggs, whisked
2 medium carrots, diced
1 small onion, diced
1 cup frozen peas, thawed
3 cloves garlic, minced
4 cups cooked white rice - one day old
3 T. soy sauce
2 T. oyster sauce
1 T. sesame oil
sliced green onions, for garnish

(Optional: shredded lettuce or cabbage
and any protein: beef, pork, chicken, shrimp)

Heat 1 T. butter in a skillet and scramble the eggs.
Remove from pan and set aside.
Add remaining butter and add carrots and onion.
Cook 3-4 minutes.
Stir in garlic and cook an add'l minute.
Add in the cold rice and peas and saute for 4 minutes.
Add the eggs, soy sauce, oyster sauce and sesame oil.
Cook another 2 minutes.
Serve with green onions as garnish.




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