Yummy Wok Chinese Fried Rice
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 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | inch |
ginger
finely chopped or minced |
*
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or baby leeks |
|
| 1 | cup |
mushrooms, button
or cremini, sliced |
|
| 1 | each |
green bell peppers
cut into small cubes |
|
| 1 | each |
sweet red bell peppers
or yellow, cut into small cubes |
|
| 2 | small |
carrots
or 1 medium, cut into small cubes |
|
| 2 | cups |
rice
cooked from leftover |
|
| ½ | cup |
peas, frozen
|
*
|
| ½ | cup |
corn
fresh or frozen |
|
| 1 | large |
eggs
cooked and scrambled, optional |
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | tablespoons |
oyster sauce
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| ½ | tablespoon |
ketchup
|
|
| ½ | tablespoon |
chili garlic sauce
|
* |
| To serve | |||
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | inch |
ginger
finely chopped or minced |
*
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or baby leeks |
|
| 237 | ml |
mushrooms, button
or cremini, sliced |
|
| 1 | each |
green bell peppers
cut into small cubes |
|
| 1 | each |
sweet red bell peppers
or yellow, cut into small cubes |
|
| 2 | small |
carrots
or 1 medium, cut into small cubes |
|
| 473 | ml |
rice
cooked from leftover |
|
| 118 | ml |
peas, frozen
|
*
|
| 118 | ml |
corn
fresh or frozen |
|
| 1 | large |
eggs
cooked and scrambled, optional |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 23 | ml |
oyster sauce
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
ketchup
|
|
| 7.5 | ml |
chili garlic sauce
|
* |
| To serve: | |||
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
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.
