Bolognia Fried Rice

  • 1/4 cup cooking oil
  • 1 pc onion 
  • 5-6 slices bologna (thinly sliced into strips)
  • 3 cloves garlic (peeled, minced)
  • 1 spring onions (thinly sliced)
  • 2 cups leftover cooked white rice
  • 5 packets soy sauce
  • 2 packets hot sauce
  • 2 packets Chinese mustard
  • 1/2 bunch cilantro (finely chopped)
  • 1 lime (juiced)
  • salt and freshly ground black pepper (to taste)
  • Parsley for garnish


  1. Heat a tablespoon or so of oil in a large frying pan over medium-high heat. Add chopped onion, and cook for about 2 minutes, stirring occasionally, until onions begin to soften. Next, add the sweet corn, and cook for 2 to 3 more minutes. Finally, add the ring bologna and cook for 2 more minutes, until meat begins to brown.
  2. Remove these ingredients from the pan and set aside on a plate. Clean out the pan, and heat another tablespoon of oil over medium-high heat. Add cold or frozen rice, and cook, stirring, for about 5 minutes, until rice browns.
  3. Move some of the rice aside, add a drizzle of oil, and add the egg to the pan. Stir to scramble the egg, and then mix it in with the rice mixture.
  4. Add the ring bologna mixture to the rice. Stir in soy sauce, garlic powder and salt. Add more of any spice, if desired. Top with chopped parsley and serve.


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