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Chinese Fried Rice


  • 1 pkg. bacon fried and crumbled
  • 3-4 c. cooked white rice or brown
  • 1/2 c. sliced green onions
  • 1 c. sliced celery
  • 1 c. sliced mushrooms
  • 1/2 can bamboo shoots chopped
  • 1/2 can water chestnuts chopped
  • 1/2 can bean sprouts
  • 2 Tbsp. soy sauce
  • 2 beaten eggs


  1. Oil a skillet or the wok and add the beaten eggs to the pan. Do not stir. Let set up and then gently flip the egg "patty". When brown on both sides, remove from pan and slice into slivers. Reserve for later.
  2. After frying the bacon, save 3 tablespoons of the drippings. Add the celery and stir quickly for 3-4 minutes. You still want the celery a little on the crunchy side. Add in the mushrooms and stir again for 3-4 minutes. Now add in the bamboo shoots, water chestnuts and bean sprouts. Stir in the cooked rice and green onions.
  3. Season with salt and pepper and soy sauce. Mix well and then fold in the cooked egg slivers.
  4. You may want to add some more soy sauce to taste

Recipe Notes

*Note: Our original recipe did not call for the bamboo shoots, water chestnuts or bean sprouts. I had made the Egg Foo Yung the same day I made this fried rice so I used part of the can in the fried rice. I also had a little extra shrimp left over so I thew that in at the end of cooking.

Hope you enjoy.

Serves approximately 6.