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House Special Fried Rice

6 to 8 servings


Ethnic Cuisine Under 30 Minutes

Nutritional Facts Per Serving

16.2 g
26.3 g
1.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 232
  • Fat 6.5 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 60 mg
  • Sodium   651 mg
  • Carbohydrate 26.3 g
    • Fibre   1.2 g
    • Sugars   1.7 g
  • Protein 16.2 g
    • Vitamin A
    • Vitamin C
    • Calcium 5 %
    • Iron 16 %


Heat oil in a wok or very large skillet set over medium-high. Add the pork (or chicken) and cook through, about 2 minutes.

Add the next 7 ingredients and stir-fry 3 to 4 minutes. Add rice and prawns and stir-fry until very hot, about 3 minutes.

Add remaining ingredients, cook 1 minute more, and serve.

Note: To get 4 cups of cold rice, combine 1½ cups of rice and 2¼ cups of cold water in a medium pot. Bring to a boil over high heat, reduce the heat to low, cover and steam 15 minutes, or until just tender. Spoon rice into a shallow dish, cool, wrap and refrigerate for at least 4 hours before frying.

Fried Rice Cooking Tips: Make fried rice with cold, cooked rice. If you use hot, just-steamed rice, it will overcook when fried. To ensure the grains of rice separate during cooking, let the rice sit at room temperature 20 minutes before frying. Before frying, make sure your pan is very hot, as that will ensure the rice does actually fry and have a tasty, smoky flavor.

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