Fu Manchu Fried Rice
Elevate your weeknight dinners with this irresistible Fu Manchu Fried Rice, a quick and flavor-packed dish bursting with bold Asian-inspired flavors. Featuring day-old jasmine rice as the perfect canvas, each grain soaks up the savory blend of soy sauce, oyster sauce, and a hint of sesame oil. Aromatics like garlic and ginger provide a fragrant base, while colorful veggies like carrots, peas, and green onions add freshness and crunch. Customize this versatile recipe with diced chicken or tofu for added protein, and finish with a sprinkling of cilantro and a kick of red chili flakes for that restaurant-style flair. Ready in just 25 minutes, this one-pan wonder is ideal for busy nights, turning leftovers into a tantalizing, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (day-old, cooked and chilled)
- 2 tablespoons Vegetable oil
- 3 large Eggs
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 cup Cooked chicken, diced (optional, or substitute with tofu)
- 1 medium Carrot, finely diced
- 1 cup Frozen peas
- 3 stalks Green onions, sliced (separate white and green parts)
- 3 tablespoons Soy sauce (low sodium recommended)
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Prepare all ingredients before cooking. Dice vegetables, mince garlic and ginger, and gather seasoning ingredients in a single place for ease of use.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Scramble the eggs: Crack the eggs into the heated oil, scramble quickly, and cook until just set. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the diced carrots, frozen peas, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
If using cooked chicken or tofu, add it to the wok and stir-fry for 1-2 minutes to warm it through.
Push the vegetables to one side of the wok and add the chilled jasmine rice to the empty space. Break up any clumps using the back of a spatula to ensure even distribution.
Pour in the soy sauce, oyster sauce, sesame oil, and red chili flakes over the rice. Mix the rice and vegetables together, stirring constantly to coat every grain with the sauce.
Return the cooked scrambled eggs to the wok and gently combine them with the fried rice.
Taste and adjust seasoning if needed by adding more soy sauce for saltiness or chili flakes for heat.
Garnish with the green parts of the green onions and chopped cilantro (if using). Serve immediately.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.1 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1960 mg | 42% | |
*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.
