International Taste

Members of the Chinese Student and Scholar Association serve fried rice at their booth during an international taste held in the Great Hall as part of UC's International education week.

Sept. 20 marks the second-annual National Fried Rice Day, founded by Japanese restaurant Benihana last year.

To celebrate, cook up this classic fried rice recipe. It’s sure to taste as if you ordered it from your favorite restaurant, but it’s healthier and you can throw in whatever ingredients your stomach desires.


  • Two cups of enriched white rice                                        
  • Four cups of water
  • 2/3 cups of chopped baby carrots 
  • 1/2 cup of chopped pineapples (cubed, fresh or candied)
  • Two tablespoons of vegetable oil (or any oil of your choice)
  • Sesame oil, to taste (optional)
  • Soy sauce, to taste
  • Siracha chili sauce, to taste
  • Kosher salt to taste
  • Two garlic cloves, minced 
  • Two sweet onions, thinly sliced
  • Two to three large eggs

Preparation time: 15 min     

Cooking Time: 30 min

Ready in 45 min

Serving size: 2-3 


  1. Pour the two cups of rice and the four cups of water into a saucepan.
  2. Bring to a boil, then cover and let simmer for 20 minutes. 
  3. In a small saucepan, boil carrots and peas in water for three to five minutes, then drain.
  4. Heat a skillet over high heat and pour in oil.
  5. Stir in carrots, pineapples and peas; cook about 30 seconds.
  6. Crack in eggs, stirring quickly to scramble eggs with vegetables.
  7. Stir in cooked rice.
  8. Shake in soy sauce, sriracha chili sauce and toss rice to coat.
  9. Drizzle with sesame oil and toss again.

For the vegans, cook this rice without eggs. For meat lovers, add your choice of meat. For a seasonal twist, you can try using apples instead of pineapples. If you like yours more on the sweet side, you can add caramel sauce.