Chinese-Style Rice

  • Yield: 10 to 12 servings

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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 160
  • Fat 5g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 90mg
  • Sodium 410mg
  • Potassium 135mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 1g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 8%