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Chinese Rice

Chinese Rice
4 votes, 3.50 avg. rating (71% score)
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Yield: 4 to 6 servings

A quick, easy, and very good recipe that can be made with leftover ham, beef, or pork -- or with no meat at all.

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  • 2 tablespoons vegetable oil
  • 1 cup chopped cooked meat
  • 4 cups cooked white rice (2 cups uncooked)
  • 1/2 cup canned sliced mushrooms, drained
  • 1-1/2 tablespoons chopped scallions
  • 1 red bell pepper, diced
  • 2 tomatoes, diced
  • 1 hard-boiled egg, sliced
  • 2 to 3 tablespoons soy sauce (or more to taste)
  • 2 to 3 tablespoons brown sugar
  • 1/4 teaspoon celery seeds


In a large heavy skillet, heat the oil over medium heat. Add the meat and brown slowly. Then add the remaining ingredients and cook for 5 to 7 minutes, stirring often. Serve hot.
Updated Thursday, May 23rd, 2002

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2 Responses to Chinese Rice

  1. Anonymous August 29, 2005 at 6:39 pm #

    Throw in a handful or two of bean sprouts the last few minutes. Tasted great!

  2. Fra Ne November 4, 2006 at 8:28 pm #

    I cannot use too much soy sauce. I used 2 tablespoons and found that was enough. I also reduced sugar to just 1 tablespoon but I added 2 tablespoons of Oyster sauce. The result is good looking and tastes a lot better.

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