Yummy Wok Chinese Fried Rice Recipe

Name: Yummy Wok Chinese Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 inch ginger finely chopped or minced; 2 cloves garlic or as needed, minced; 2 each scallions, spring or green onions thinly sliced, or baby leeks; 1 cup mushrooms, button or cremini, sliced; 1 each green bell peppers cut into small cubes; 1 each sweet red bell peppers or yellow, cut into small cubes; 2 small carrots or 1 medium, cut into small cubes; 2 cups rice cooked from leftover; 1/2 cup peas, frozen; 1/2 cup corn fresh or frozen; 1 large eggs cooked and scrambled, optional; 2 tablespoons soy sauce, tamari or to taste; 1 1/2 tablespoons oyster sauce or to taste; 1 tablespoon rice vinegar or to taste; 1/2 tablespoon ketchup; 1/2 tablespoon chili garlic sauce; 1 each scallions, spring or green onions thinly sliced; 1/2 cup cilantro freshly chopped

Servings: persons

2 tablespoons vegetable oil
1 inch ginger finely chopped or minced
2 cloves garlic or as needed, minced
2 each scallions, spring or green onions thinly sliced, or baby leeks
1 cup mushrooms, button or cremini, sliced
1 each green bell peppers cut into small cubes
1 each sweet red bell peppers or yellow, cut into small cubes
2 small carrots or 1 medium, cut into small cubes
2 cups rice cooked from leftover
1/2 cup peas, frozen
1/2 cup corn fresh or frozen
1 large eggs cooked and scrambled, optional
2 tablespoons soy sauce, tamari or to taste
1 1/2 tablespoons oyster sauce or to taste
1 tablespoon rice vinegar or to taste
1/2 tablespoon ketchup
1/2 tablespoon chili garlic sauce
1 each scallions, spring or green onions thinly sliced
1/2 cup cilantro freshly chopped

1
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
2
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
3
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
4
Stir in the bell peppers and carrots, and cook for about 3 minutes until tender.
5
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
6
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
7
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
8
Stir in the scrambled eggs, scallions and cilantro until well combined.
9
Divide among the serving plates and serve warm.
10
Makes 4 servings as a side dish or 2 servings as a main dish.

595

kcal

Calories

Fat

105

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 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 inch ginger finely chopped or minced, 2 cloves garlic or as needed, minced, 2 each scallions, spring or green onions thinly sliced, or baby leeks, and more.

Yes, Yummy Wok Chinese 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.

Yummy Wok Chinese Fried Rice

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