Chinese-Style Rice

  • Yield 10 to 12 servings

A vegetable filled rice recipe, compatible with any meat


"I recall my mother teaching me how to make this recipe when I was a girl. It is fairly simple and versatile. I've added celery and other meats besides pork to fit my family's tastes. It was served with biscuits and sometimes with salad or soup as a side dish, depending on how many people were eating."


4 eggs
2 stalks chopped celery
1 small onion, chopped
4 cups cold cooked rice
2 cups cooked meat (pork, chicken, beef, and/or shrimp), cut into strips
1/2 teaspoon thyme or favorite Asian seasonings
1/2 teaspoon soy sauce
1 1/2 teaspoons salt


  1. Beat eggs with a small amount of water, then cook in greased or nonstick frying pan. Cut into strips, set aside.
  2. Saute onion and celery in small amount of oil.
  3. Add rice, eggs, meat, thyme or other seasonings, soy sauce, and salt. Heat thoroughly.

Note: The dish will go further if you add one egg and one-half cup of cooked meat for each person served over four.
Tips From Our Test Kitchen: For additional color and flavor, add some snow peas, baby corn, or strips of red pepper.


—Amie A. Conant, Loveland, Colo.



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