Chinese Style Fried Rice
Transform your weeknight dinner routine with this irresistible Chinese-style fried rice, a restaurant-worthy dish that's quick, flavorful, and easily customizable. Made with fragrant day-old rice and packed with tender scrambled eggs, vibrant diced carrots, sweet peas, and aromatic garlic, this stir-fried favorite delivers a perfect balance of textures and flavors in every bite. A splash of soy sauce and optional oyster sauce adds depth, while a touch of sesame oil lends a hint of nutty aroma. Ready in just 30 minutes, this versatile recipe is ideal as a standalone meal or as the perfect complement to your favorite Asian-inspired dishes. Whether you're looking to use up leftover rice or simply craving comfort food, this Chinese fried rice will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 cups Cooked rice (preferably day-old)
- 2 tablespoons Vegetable oil
- 2 Eggs
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 3 Spring onions, sliced (white and green parts separated)
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (optional)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Beat the eggs in a bowl, then pour them into the skillet. Scramble the eggs until cooked through, breaking them into small pieces. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Once hot, add the diced carrots and cook for 2-3 minutes until slightly softened.
Add the minced garlic, white parts of the spring onions, and frozen peas. Stir-fry for an additional 2 minutes until fragrant and the peas are heated through.
Increase the heat to high and add the cooked rice to the skillet. Use a spatula to break up any clumps of rice and mix thoroughly with the vegetables.
Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir well to coat evenly. Add salt and black pepper to taste.
Return the scrambled eggs to the skillet, along with the green parts of the spring onions. Stir everything together and cook for another 2 minutes, ensuring all ingredients are well-combined and heated through.
Remove from heat and serve hot. Garnish with additional spring onion greens, if desired.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 18.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1635 mg | 35% | |
*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.
