Chinese Fried Rice the Real Deal
Unlock the authentic taste of "Chinese Fried Rice the Real Deal," a vibrant, restaurant-quality dish made right in your own kitchen. Crafted with perfectly chilled jasmine rice, a medley of fresh vegetables, fragrant garlic, ginger, and a subtle medley of soy, oyster, and sesame sauces, this recipe delivers bold, savory flavors with every bite. Stir-fried to perfection in a sizzling wok, it's quick to prepare—just 15 minutes of prep and 10 minutes of cook time. Customize with tender shrimp, chicken, or tofu for added protein, and finish with a sprinkle of white pepper and fresh green onions for a deliciously aromatic touch. Perfect for busy weeknights or as a side dish for your Asian-inspired feast, this crowd-pleaser shows you why simplicity and technique make all the difference.
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Recipe Information
Ingredients
- 3 cups cold cooked jasmine rice
- 2 tablespoons vegetable oil
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 medium, diced carrot
- 1 cup frozen peas
- 4 stalks green onions
- 1 cup cooked shrimp, chicken, or tofu (optional)
- 0.25 teaspoons white pepper
- 1 teaspoon (adjust to taste) salt
Instructions
Prepare your ingredients before cooking as this is a quick dish. Dice the carrot, mince the garlic, grate the ginger, and thinly slice the green onions (separating white and green parts).
Break apart the cold cooked rice with your fingers or a fork to remove any large clumps.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Crack the eggs into the wok, scrambling them quickly with a spatula. Once cooked, remove the eggs and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the white part of the green onions, garlic, ginger, and diced carrots. Stir-fry for about 2 minutes until fragrant.
Add the peas (and optional proteins like cooked shrimp, chicken, or tofu) to the wok. Stir-fry for another 2 minutes until heated through.
Increase the heat to high and add the cold rice to the wok. Stir well to combine with vegetables and break up any remaining clumps of rice.
Pour in the soy sauce, oyster sauce, and sesame oil. Stir-fry the rice thoroughly to ensure even seasoning and color.
Return the scrambled eggs to the wok and mix well. Sprinkle in white pepper and adjust salt as needed.
Toss in the green parts of the green onions for a fresh, bright finish.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.2 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
