Village Fried Rice
Transport your taste buds to the heart of rustic kitchens with this flavorful Village Fried Rice recipe, a vibrant medley of textures and tastes perfect for a quick yet hearty meal. This dish transforms humble, day-old rice into a spectacular feast infused with aromatic garlic, ginger, and green chilies, while colorful vegetables like carrots, green beans, and cabbage add freshness and crunch. A dash of soy and oyster sauce brings umami depth, and scrambled eggs lend a creamy richness. Perfectly stir-fried in a wok, this 35-minute meal is garnished with fresh spring onions and optional cilantro for a fragrant finish. Whether served as a standalone meal or paired with your favorite protein, this Village Fried Rice is a simple and satisfying recipe that will quickly become your go-to for weeknight dinners.
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Recipe Information
Ingredients
- 4 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 pieces green chilies (sliced)
- 1 medium carrot (diced)
- 1 cup green beans (chopped)
- 1 cup cabbage (shredded)
- 2 pieces eggs (beaten)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 stalks spring onions (chopped)
- 2 tablespoons cilantro (chopped, optional)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the beaten eggs and scramble them until just cooked. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil and heat it over medium-high heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for an additional minute until fragrant.
Add the diced carrot, chopped green beans, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Reduce the heat slightly and add the cooked rice to the wok, breaking up any clumps with a spatula.
Drizzle the soy sauce and oyster sauce over the rice and mix well to combine.
Sprinkle in the salt and black pepper, adjusting to taste.
Return the scrambled eggs to the wok and stir them into the fried rice.
Cook everything together for another 2 minutes to allow the flavors to meld.
Garnish with chopped spring onions and cilantro before serving.
Serve hot and enjoy your Village Fried Rice!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 442 mg | 9% | |
*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.
