Fried Rice Chow Fun
Discover the ultimate blend of textures and flavors with this Fried Rice Chow Fun recipe, a fusion of two beloved Asian dishes: fried rice and chow fun noodles. Featuring chewy wide rice noodles, aromatic garlic, crisp bean sprouts, and tender julienned carrots, this dish combines day-old rice with a medley of savory sauces, including soy sauce, oyster sauce, and a drizzle of sesame oil for a fragrant finish. Optional additions like diced chicken or shrimp elevate the dish into a satisfying one-pan meal. Perfectly stir-fried in a wok for that smoky, restaurant-quality char, this quick and hearty recipe comes together in just 35 minutes and serves four, making it a fantastic choice for busy weeknights or impressive casual dining.
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Recipe Information
Ingredients
- 300 grams Wide rice noodles (chow fun noodles)
- 2 cups Cooked white rice (preferably day-old)
- 200 grams Chicken breast or shrimp (optional, diced or peeled, deveined)
- 2 large Eggs
- 1 medium Carrot (julienned)
- 1 cup Bean sprouts
- 2 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 3 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper (optional)
- 0.5 teaspoon Salt
Instructions
Soak the wide rice noodles in hot water for 15–20 minutes or according to the package instructions until softened, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken or shrimp (if using) and cook until fully cooked through, about 4–5 minutes. Remove and set aside.
In the same wok, heat another 1 tablespoon of vegetable oil and scramble the eggs until just set. Remove and set aside with the cooked protein.
Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the minced garlic until fragrant, about 30 seconds.
Increase the heat to high. Add the julienned carrot and stir-fry for 2–3 minutes until slightly tender.
Add the soaked rice noodles and cooked white rice to the wok. Toss gently to avoid breaking the noodles.
Pour in the soy sauce, oyster sauce, dark soy sauce, and sesame oil. Stir-fry everything together until well-coated in the sauce, about 2 minutes.
Return the cooked protein and scrambled eggs to the wok. Add the bean sprouts, green onions, and a pinch of white pepper and salt. Toss for another 1–2 minutes until everything is evenly mixed and heated through.
Serve the Fried Rice Chow Fun immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.0 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1500 mg | 32% | |
*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.
