There used to be an Asian shop in Seattle called House of Rice, located in the University District (the neighborhood surrounding the University of Washington). House of Rice was on the south end of “The Ave“, a fun street filled with funky shops and restaurants.
The original handout from class (click to enlarge)
Soon after my family moved back to Seattle in the late 1970’s, my Mom took some Chinese cooking classes at House of Rice. She learned how to make won tons, won ton soup, and fried rice, among other things. Throughout my childhood she made these dishes on a regular basis, and my family still uses the fried rice recipe as our go-to recipe. It’s been years since I’ve had the won tons, but they are so good (but time-consuming to make).
When I was in high school I had to take the city bus to get home in the afternoon. One of the routes I took left me with a 20 – 30 minute wait in the University District. I often made quick jaunts out to shops on The Ave, Tower Records being one of my favorite stops (back when it was filled with vinyl records and cassette tapes!). Another of my favorite stops was House of Rice. I loved looking at the exotic Chinese and Asian goods. There were food items, dishes, cookware, and all sorts of other trinkets and decor. When I was a little older and ready to buy my first wok, House of Rice is where I went. Certain smells, particularly Chinese five spice powder, always take me back to that store!
All that remains of House of Rice now are memories and copies of those recipes. I made the fried rice recently and was reminded of just how good it is.
Pork Fried Rice
Have all the ingredients prepared before starting.
- 1/2 oz. dried shiitake mushrooms
- 2 tablespoons peanut or canola oil
- 3 eggs, beaten
- 1 cup diced barbecued pork (about 4 oz.), purchased or homemade
- 8 oz. bean sprouts, washed and drained
- 4 – 6 cups cooled cooked rice
- 4 – 6 green onions, white and green parts, sliced
- 2 tablespoons soy sauce
To prepare the mushrooms, place them in a heat-proof bowl and pour boiling water over to cover. Soak until mushrooms are soft, about 20 minutes. Drain the mushrooms, remove the tough stem, and slice.
Heat the oil in a wok or large skillet over medium-high to high heat. When hot, add the beaten eggs and stir-fry until set. Add the barbecued pork, mushrooms, and bean sprouts and stir-fry for an additional minute. Add the rice to the wok or pan. Break it apart with a spatula and stir-fry until rice is heated through, at least 5 minutes. Add the green onions and soy sauce. Stir to mix thoroughly. Taste for salt; add salt or more soy sauce if needed.
Serves 4 – 6
From Scratch 
How funny – we just had fried rice for dinner tonight! Not using a recipe for mine, I should give yours a try. Thanks for sharing!
Karen, this looks terrific. How wonderful that your mom learned how to cook Chinese food and you and your family benefited from it. We go to this one Chinese restaurant downtown often to eat because their food is so fresh and tasty. My daughter’s favorite is fried rice, so I can’t wait to make this for her…and us!
I am late reading this article, but I well remember House of Rice when I was a graduate student at UW. I still a file of all my recipes from the many cooking classes I took there. $5 for a class AND a meal! This fried rice recipe is still a staple in my house.
Thanks for sharing!
Hello Jane….6 years after your original post. In 1976 I took a full round of Chinese cooking classes at the House of Rice. I was a 20 something young man in a class of all women. Our interests were much more gender-segregated then than now. We’re making some progress in that department. Some of my recipes have wandered off in the intervening years. Do you still, by chance, have the sugar peas and beef and the egg roll recipes that you would be willing to share with me? I wooed my wife into marriage with those egg rolls 41 years ago and I think my present-day egg rolls would be much improved with a return to the actual recipe instead of my faulty memory. Thanks Jane
Ken Irish
I have both recipes, and would be willing to share if I didn’t have to type both out. I am unable to cut and paste to this page.
Thanks Cheri. If they’re digitized, can you email them? ken@direys.com
O.M.G.!!!! You have just described my life!!!! It is sooooo nice to know that others not only remember house of rice, but also how fun the ave was!
My family used to get all of our Indonesian products there, and if we were reeeaaallly lucky…we’d stop at Orange Julius afterwards!
OMG, what a walk down memory lane. I lived in Seattle in the early 70s and took classes at House of Rice as well. I have the wok I bought there and I use it at least once a week! I started with Chinese cooking classes but then I took Indian classes from Shanta Gangoli and it changed my life! I did not like ‘curried’ anything — at least not American style.What Shanta made was the real deal — simply A-MAZ-ING food. I am smelling the wonderful aroma of a pot of Lamp Curry with Coconut that is simmering as I write to you. Love the fact that you shared the actual recipe page — mine look the same!
Thank you for sharing your memories!
I took classes there too. I loved the recipe they gave us for egg rolls, but have misplaced it. I’d love to get a copy if someone still has them. Won tons were great too, but I’m always asked to make egg rolls.
How I miss the House of Rice. Took every class they offered and still have my recipe sheets.
I took classes at the House of Rice in the summer of 1964 when I was going to summer school at the UW. The two teachers published a recipe box with recipe cards which I still have and get out and reminisce. I have cooked Chinese dishes since then.
Actually it was 1965 when I took the classes and bought the recipe box. These recipes came out in a plastic-comb-bound book in 1974.
I love hearing House of Rice memories. Thank you for sharing!