Classic Flavorful Stir Fry Rice (Print Version)
Quick Asian-style rice stir-fry with vegetables, eggs, and savory sauces ready in 30 minutes.
# What You Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably chilled and leftover
→ Vegetables
02 - 1 cup frozen peas and carrots, thawed
03 - 1/2 cup diced onion
04 - 1/2 cup chopped green onions
05 - 1 red bell pepper, diced
→ Protein
06 - 2 large eggs
07 - 1 cup cooked diced chicken, shrimp, or tofu (optional)
→ Sauces and Seasonings
08 - 3 tablespoons soy sauce (low-sodium if preferred)
09 - 1 tablespoon oyster sauce (optional, omit for vegetarian)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white or black pepper
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 2 tablespoons vegetable oil for frying
15 - Salt to taste
# Directions:
01 - Dice all vegetables, beat the eggs in a small bowl, and ensure the rice is chilled with grains separated. This mise en place step ensures smooth stir-frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble quickly until just set but still moist. Remove from pan and set aside.
03 - Add remaining vegetable oil to the wok. Stir-fry diced onion, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to translucent.
04 - Add diced bell pepper and thawed peas with carrots. Stir-fry for 2-3 minutes until vegetables are just tender-crisp. Avoid overcooking to maintain texture.
05 - Increase heat to high. Add cold rice to the wok, breaking up any clumps with the spatula. Stir-fry vigorously for 2-3 minutes until rice is heated through and slightly toasted.
06 - Add cooked protein (chicken, shrimp, or tofu) if using, along with the scrambled eggs. Toss everything together to distribute evenly.
07 - Pour in soy sauce, oyster sauce, sesame oil, and pepper. Toss thoroughly to coat all ingredients evenly. Cook for 1 minute until everything is well combined and heated through.
08 - Stir in chopped green onions and remove from heat. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve immediately while hot, garnished with extra green onions if desired.
# Expert Tips:
01 -
- Transforms leftover rice into something extraordinary in under 30 minutes
- Clean out your fridge while making something craveable and satisfying
02 -
- Fresh rice turns to mush in a wok. Spread freshly cooked rice on a baking sheet and chill for at least 2 hours.
- High heat is essential for that restaurant-quality texture and slight char on the rice.
03 -
- Cook everything in the same wok without washing between steps. Those browned bits add depth.
- Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.