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  1. Jun 30, 2016 · It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser. Jump to Recipe.

  2. Oct 29, 2016 · This is a classic Chinese Egg Fried Rice recipe (蛋炒饭), made in chinese restaurant style but in the comfort of your own home. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 2 eggs, some onions and light seasonings are all that you need.

  3. Mar 14, 2019 · Best type of rice for fried rice. Chinese fried rice is made with white long grain rice. But it can be made with any type of cooked, chilled rice – long grain, short grain, jasmine, basmati, even brown rice. Every Asian country has their version of fried rice, and use different rices.

  4. Chinese Fried Rice. 547. Community Pick. Submitted by PalatablePastime. "This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish.

  5. Aug 5, 2015 · Egg Fried Rice is an easy Chinese fried rice recipe that you can make at home. Egg Fried Rice is also a vegetarian dish and quick and easy to make at home!

  6. May 22, 2024 · Fried rice is a traditional Chinese preparation of cooked rice, vegetables, protein, soy sauce, and aromatics. The ingredients are stir-fried in a large pan or wok for even flavor distribution. An ideal use for leftovers, fried rice is quick, customizable, and incredibly simple to put together with whatever is in your fridge.

  7. May 11, 2016 · This is a simple, traditional Chinese Fried Rice recipe by Kylie Kwong, Australia's most well known Chinese Chef. The key to an authentic tasting fried rice like you get at proper Chinese restaurants is the Sauce, using day old or cold fresh cooked rice and ensuring you don't overcrowd the wok, causing the rice to stew instead of ...

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