Yummy Wok Chinese Fried Rice

Name: Yummy Wok Chinese Fried Rice
Yield: 4
Cuisine: Asian
Ingredients: vegetable oil; ginger; garlic; scallions, spring or green onions; mushrooms, button; green bell peppers; sweet red bell peppers; carrots; rice; peas, frozen; corn; eggs; soy sauce, tamari; oyster sauce; rice vinegar; ketchup; chili garlic sauce; scallions, spring or green onions; cilantro

Submitted by happyzhangbo

A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.

YIELD

4 servings

PREP

10 min

COOK

12 min

READY

25 min

Ingredients

TABLESPOONS VEGETABLE OIL

INCH GINGER
finely chopped or minced *

CLOVES GARLIC
or as needed, minced

EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced, or baby leeks

CUP MUSHROOMS, BUTTON
or cremini, sliced

EACH GREEN BELL PEPPERS
cut into small cubes

EACH SWEET RED BELL PEPPERS
or yellow, cut into small cubes

SMALL CARROTS
or 1 medium, cut into small cubes

CUPS RICE
cooked from leftover

CUP PEAS, FROZEN *

CUP CORN
fresh or frozen

LARGE EGGS
cooked and scrambled, optional

Sauce

TABLESPOONS SOY SAUCE, TAMARI
or to taste

1 ½

TABLESPOONS OYSTER SAUCE
or to taste

TABLESPOON RICE VINEGAR
or to taste

TABLESPOON KETCHUP

TABLESPOON CHILI GARLIC SAUCE *

To serve

EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

CUP CILANTRO
freshly chopped

Directions

Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.

Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.

Stir in the bell peppers and carrots, and cook for about 3 minutes until tender.

Meanwhile in a small bowl, mix together the sauce ingredients until well blended.

Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.

Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.

Stir in the scrambled eggs, scallions and cilantro until well combined.

Divide among the serving plates and serve warm.

Makes 4 servings as a side dish or 2 servings as a main dish.