It’s “Flied Lice, You Plick!”

I was hankering for some good ole Uncle Benny’s homemade fried rice and started doing some research (Google Search). I heard of a vegetarian variation (no dead body) which include a very flavorful 1/2 cup or so of chopped Kimchi. I haven’t tried it yet but it sounded very tasty.

Pssst! Use cold, from the fridge, rice, Or you will be solly!






3 Tbs butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
1 cup optional dead body (beef, pork, chicken, shrimp) diced
3 cloves garlic, minced
salt and pepper
3.5 cups cooked and chilled Jasmine rice
3 green onions, thinly sliced
1/4 cup soy sauce, or more to taste and color
2 tsp oyster sauce (optional)
1/2 tsp toasted sesame oil


  1. Cook rice and place in refrigerator for at least 1 hour before step 5.
  2. Heat 1/2 Tbs of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and set aside,
  3. Add an additional 1 Tbs butter to the pan and add carrots, onion, peas and garlic, optional dead body (diced) and season with a generous pinch of salt and pepper.
  4. Sauté for about 5 minutes or until the onion and carrots are soft.
  5. Increase heat to high, add in the remaining 1 1/2 Tbs of butter, and add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
  6. Continue stirring for an additional 3 minutes to fry the rice.
  7. Add in the eggs and combine mix well till heated. Remove from heat, and stir in the sesame oil until combined.
  8. Serve immediately, or refrigerate in a sealed container for up to 3 days.