Chinese fried rice by stu spivack in Cleveland

For those of you who are die-hard fans of Chinese fried rice, this deliciously elegant dish is one that often gets the short end of the stick when it comes to recipes. Most people are content with their overly greasy, overly sauced versions and leave it at that. But now there's a real secret to creating an authentic Chinese fried rice dish: Don't use frying oil!

Chinese fried rice by stu spivack in Cleveland


  • 1 egg
  • 2 cups cooked white rice (from a package)
  • 2 tablespoons soy sauce
  • 3 tablespoons cornstarch 
  • 1/4 cup water 
  • 3 tablespoons cooking oil (peanut or vegetable) 
  • 1/4 teaspoon salt 
  • 5 green onions, cut into 1-inch pieces on the diagonal, and then finely chopped into rounds. (If you're using shallots instead of green onions, you'll need about 4 biggies.)


Heat wok over medium-high heat for two minutes. Add cooking oil, then tilts the pan to spread it evenly. Add garlic and stir-fry for 30 seconds. Add green onions and stir-fry for another 30 seconds.

4. Add egg and cook, stirring continuously, for 50 to 60 seconds until the egg reaches your desired doneness. The egg should be cooked but still a little "liquidy".

5. Mix soy sauce, cornstarch, and water in a small bowl. Stir it into the egg mixture.

6. Stir in cooked rice until well combined, then transfer to a serving bowl and serve immediately.