Fried rice


  1. 2 c uncooked rice
  2. 2 c chicken stock
  3. 1-1/2 c water
  4. 1 c frozen corn
  5. 1 c frozen peas
  6. 2-3 carrots, chopped
  7. 1/2 onion, chopped
  8. 4 mushrooms, diced
  9. 5-6 eggs
  10. 1 x 8 oz can water chestnuts
  11. 1/4 c raisins, or to taste
  12. 1/4 c slivered almonds or cashews
  13. 1/4-1/2 c soy sauce
  14. 1 tbsp oyster sauce
  15. 1 tbsp sesame oil
  16. 1/2-1 tsp ginger powder


  1. Add rice, chicken stock and water to a rice cooker and cook until done. For best results, cook rice 1 day ahead of making dish and refrigerate over night. If you can’t refrigerate over night, refrigerate after cooking for at least a couple hours until rice feels cold.

  2. Cook corn, peas, carrots, onions, and mushrooms in skillet over medium heat until cooked through.

  3. Whisk eggs in a small bowl. Move veggies to side of pan and add egg to other side of pan. Heat until cooked through.

  4. Add all other ingredients and stir until combined. Cook until heated through.

Source: Read Full Article