Quick Fried Rice


  • Makes4 to 6 servings
Quick Fried Rice

Day-old cooked rice gets a tasty lift with this easy, Asian-inspired recipe


  • 3 tbsp soy sauce

  • 1 tbsp hoisin sauce

  • 1/4 cup reduced-sodium chicken broth

  • vegetable oil

  • 2 large eggs, beaten

  • 2 large boneless, skinless chicken breasts, or 1 lb (500 g) pork loin

  • salt

  • black pepper

  • 2 cloves garlic, minced

  • 1 tbsp grated ginger

  • 3 green onions, thinly sliced

  • 1 red sweet pepper, thinly sliced

  • 1 cup snow peas, trimmed and sliced in half on the diagonal

  • 12 small shiitake mushrooms, or button mushrooms, stems removed and thinly sliced

  • 4 cups day-old cooked rice


  • In a small bowl, whisk soy sauce, hoisin and stock; set aside. Heat 2 tsp (10 mL) oil in a wok, or large non-stick skillet, over medium high. Add eggs; stir often to scramble, 1-2 minutes. Scrape into small bowl and set aside.

  • Slice chicken into thin strips 1⁄2 in (1 cm) thick. Season with generous pinches of salt and pepper. Heat 1 tbsp (15 mL) oil in the same skillet over medium high. Cook chicken, tossing often, until cooked through, 5-7 minutes. Transfer to a plate.

  • Add 1 tbsp (15 mL) oil to skillet. Add garlic, ginger and green onion, and stir-fry for 1 minute. Add pepper, snow peas and mushrooms, and stir-fry for 2-3 minutes longer. Return chicken and egg to the skillet, along with rice and soy sauce mixture. Stir well.

  • Reduce heat to medium and continue to cook, stirring often, until well combined and piping hot, about 5 minutes. Taste and add more salt or soy sauce to taste.

  • In a serving: 379 calories, 25 g protein, 10 g fat, 46 g carbs, 3 g dietary fibre, 43 mg calcium, 2 mg iron, 30 mcg folate

Nutrition (per serving)

Calories 43, Carbohydrates 25g, Fibre 10g, Sodium 2mg.

This article was originally published on Mar 01, 2011

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