Grammy's Kitchen · Fried Rice · Fried Rice
One of 120 fried rice recipes we measured
3 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| protein add | 18% | 30% |
| vegetables and beans | 28% | 27% |
| aromatics | 21% | 29% |
| egg | 20% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 740 g | 4 cups cooked jasmine rice* (or long grain white rice, day old chilled) |
| 16 g | 1 Tbsp soy sauce, (then more to taste) |
| 17 g | 1 Tbsp oyster sauce, (or more to taste) |
| 7 g | 1 1/2 tsp sesame oil |
| 1 tsp sriracha, (or more to taste) | |
| 150 g | 3 large eggs, (lightly beaten with a fork in a bowl) |
| 48 g | 3 1/2 Tbsp light olive oil (or vegetable oil) |
| 96 g | 3/4 cup small diced carrots |
| 107 g | 2/3 cup finely chopped yellow onion |
| 8 g | 1 Tbsp minced garlic ((3 cloves)) |
| 3 g | 1 1/2 tsp peeled and minced fresh ginger |
| 109 g | 3/4 cup frozen peas, (thawed under hot water and drained well) |
| 135 g | 1 cup small diced ham,** ((optional)) |
| 40 g | 1/4 cup chopped green onions ((optional)) |
Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this yesterday. They are out of some items in the grocery store and one is the oyster sauce. Bummer. I did use ham. The fried rice was delicious. I had enough left over to fill two quart size freezer bags for future lunch or dinners for myself. I did ad” — a cook, 5.0★
“I'm so glad I found this recipe! It comes out great every time. Sometimes I use eggs/chicken and other times I don't, but it works like a charm no matter how I modify it.” — a cook, 5.0★