Faux Wok-Fried Rice Recipe

Name: Faux Wok-Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups leftover rice (Jasmine or Basmati work best); 2 eggs, beaten; 1 tablespoon sesame oil; 8 ounces raw chicken breast, sliced into strips; 6 ounces raw shrimp, peeled; 2 tablespoons minced garlic; 2 teaspoons minced fresh ginger; 1 teaspoon finely crushed lapsong souchong tea; 1 medium onion, finely chopped; 1 tablespoon shrimp paste; 1 tablespoon sambal oelek; 1 tablespoon oyster sauce; 1/2 teaspoon black pepper; 1 tablespoon ketjap manis or sweet soy sauce

Servings: persons

4 cups leftover rice (Jasmine or Basmati work best)
2 eggs, beaten
1 tablespoon sesame oil
8 ounces raw chicken breast, sliced into strips
6 ounces raw shrimp, peeled
2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon finely crushed lapsong souchong tea
1 medium onion, finely chopped
1 tablespoon shrimp paste
1 tablespoon sambal oelek
1 tablespoon oyster sauce
1/2 teaspoon black pepper
1 tablespoon ketjap manis or sweet soy sauce

1
Heat sesame oil in a large fry pan until very hot, then add the onion, ginger, shrimp paste, crushed tea, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
2
Then add chicken and shrimp and stir-fry for a further 2 minutes.
3
Add rice and continue to stir-fry for 3 minutes.
4
Now add the sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
5
Finally, add beaten eggs and continue to stir-fry for another minute.
6
Turn onto a large serving platter and garnish with spring onions and fresh cilantro, serve hot.

933

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups leftover rice (Jasmine or Basmati work best), 2 eggs, beaten, 1 tablespoon sesame oil, 8 ounces raw chicken breast, sliced into strips, and more.

Yes, Faux Wok-Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Faux Wok-Fried Rice

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