I don’t think I’ve met a single person that does not like Fried Rice, whether it’s Guyanese style, Thai, Indonesian or Chinese fried rice.   And what’s not to love?  My earliest memory of Fried Rice consists of waiting patiently for my father to come home with a greasy, brown paper bag filled with rice and roast pork.   Years later when I was still living in NYC, I would look forward to Friday nights because that meant we were having Fried Rice for dinner. We were so well known at our Chinese shop that all we had to do was call and they would pick up the phone and say what we wanted to order and hang up.   I’m not kidding….we ordered a lot!   Whenever I go back to New York City to visit, there’s always an order of Fried Rice at the house before I arrive.    Yeah…it’s that serious. Recently I came across a comment on my blog asking me for a Fried Rice recipe and responded that I would post in the New Year.  That was December 2010.   I couldn’t believe that an entire year had passed and I didn’t fulfill my promise, I knew I had to post it as soon as possible.  The truth is I rarely cook Fried Rice so it was something I had to get around to doing. My sister is the Queen of making Fried Rice so I turned to her for tips.   Some of her tips were to always start with cold rice; this will prevent rice from sticking together in the cooking process, after all no one like gluey, clumpy fried rice.   Another important tip is to season the meat well.   Well seasoned meat contributes heavily to the overall flavor of the dish. Fried Rice is a very versatile dish, you can easily swap the protein for whatever you prefer.  This will be just as tasty with pork or chicken.  Not a meat lover?  Eliminate the meat all together and make vegetable fried rice.    As for the vegetables I used what I had on hand, but you can add finely chopped bora (Chinese long beans), bean sprouts or sweet peppers.    So break out the wok and have fun!

Beef and Shrimp Fried Rice

Mix ½ lb beef sirloin thinly sliced with:

½ tsp fresh crushed ginger

½ tsp 5 spice powder

3 cloves garlic, crushed

1 tbsp soy sauce

2 tbsp brown sugar

1 hot chili pepper thinly sliced

2 scallions finely chopped


Mix ½ lb shrimp with:

3 clove garlic, crushed

½ tsp fresh crushed ginger

½ tbsp soy sauce


5 cups long grained rice cooked, cooled completely

3 scallions finely chopped

1 carrot shredded

¾ cup frozen peas, defrosted

1 small onion, finely chopped

2 tbsp soy sauce

½ tsp 5 spice powder

1 tsp crushed fresh ginger

4 tbsp canola oil

½ tsp sesame oil

Spread rice on a baking sheet and sprinkle soy sauce and 5 spice powder and mix with a fork.   In a wok or high heat add 1 tbsp canola oil.  When oil is hot add beef and stir-fry for 2-3 minutes.   Remove beef from the wok using a large spoon and place into a bowl.

Return wok to the fire and add 1 tablespoon of canola oil.  When oil is hot add shrimp.  Stir-fry until shrimp turns pink, about 3 minutes.  Add shrimp to same bowl with beef.

Return wok to heat, and add 1 tablespoon canola oil.  When oil is hot add ½ tsp crushed ginger and stir for about 10 seconds.  Add onion, carrots and peas and stir-fry for 1 minute.  Remove and place in bowl with shrimp and beef.

Place wok back on to high heat; add 1 tablespoon canola oil and ½ tsp sesame oil.  Add ½ tsp ginger to hot oil and stir for 10 seconds.  Add rice, stir-fry for 1 minute.  Add beef, shrimp and vegetables to rice and stir will.  Stir-fry for an additional minute or two.  Remove from heat and sprinkle with scallion.  Serve hot.


  • It is ok to cook the rice the same day, just make sure the rice is completely cold and undercooked just a bit.
  • Prep all of the ingredients before starting the cooking process because once you start cooking you won’t have time to stop and cut anything as it’s a fairly quick process.
  • My recipe differs from most Fried Rice recipes because I cook all ingredients separate then combine it in the end.   I prefer to do it this way because it prevents overcooking the ingredients, especially the meat.    If you are brave and confident in your skills and wish to do it the traditional way, go right ahead.   I just find that this helps tremendously and is almost fool proof.