Name: Kosher Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American-Chinese
Ingredients: 1 egg, lightly beaten; 1 medium carrot, diced; 1 medium onion, diced; 1/4 cup peas, optional (35 grams); 2 cups cooked rice, cooled (500 grams); 2 tablespoons soy sauce; pinch chicken bouillon powder, vegetarian; 1 to 2 thinly sliced green onions, optional; Oil

Jump to Recipe

This kosher fried rice is easy to make and great for using leftovers!

fried rice in a white bowl on a white marble counter

Living in Israel is great, but the Chinese food just isn’t the same, so I started making my own.

This fried rice tastes just like the fried rice in kosher restaurants in New York and is a great way to upcycle leftover white rice.

On my first trip back to the East Coast I refused to go back without eating some fried rice and beef and broccoli.

So, on one of my last days before returning to Israel, my fried Shevi pulled out a delivery menu.

We spent that rainy October day watching movies surrounded by takeout boxes and fortune cookies.

To this day that is one of my favorite memories and the moment I tasted this rice it sent me right back there.

History of Fried Rice

It's believed that fried rice was created about 1,500 years ago in the Sui Dynasty as a way of reusing leftover white rice.

Today it is also a popular street food throughout Asia and different variations of fried rice have been developed all over the world.

This type of fried rice is based off of Yangzhou fried rice, A.K.A. Yeung Chow fried rice.

This style of fried rice was created over 200 years ago and traditionally contains pork and seafood.

However, today many Western Chinese restaurants serve vegetarian fried rice like this one.

The dish also inspired chicken fried rice and beef fried rice.

HOW TO STORE RICE

Transfer the cooled, cooked rice into an airtight storage container or a resealable plastic bag. Make sure to remove as much air from the bag as possible before sealing it.

Store in the refrigerator for 3 to 5 days.

HOW TO FREEZE RICE

Transfer the cooled, cooked rice into a resealable freezer bag, making sure to remove as much air from the bag as possible before sealing.

Store for up to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

Other Recipes You May Like:

Yield: 4 servings

Kosher Fried Rice

For hundreds of years, Chinese fried rice has been used to give new life to old white rice. This is a Westernized vegetarian version.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 egg, lightly beaten
1 medium carrot, diced
1 medium onion, diced
¼ cup peas, optional (35 grams)
2 cups cooked rice, cooled (500 grams)
2 tablespoons soy sauce
pinch chicken bouillon powder, vegetarian
1 to 2 thinly sliced green onions, optional
Oil

Instructions

Lightly coat your pan with oil. Scramble the egg into small pieces.
Add the carrot and cook while constantly stirring until a fork can pierce it easily.
Add the onions and cook until soft and somewhat transparent, still stirring constantly.
Add peas. At this point, you can also add the green onions if you’d like. Cook for about a minute.
Add rice to pan. Break up any chunks. Stir while it cooks until the rice is hot.
Add soy sauce and bouillon powder and stir for another minute or two, mixing well.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 465mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 5g