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Fried Rice with Peas and Sun-Dried Tomatoes

Fried Rice with Peas and Sun-Dried Tomatoes Fried Rice with Peas and Sun-Dried Tomatoes

A delicious recipe helps you use up your leftover rice and make a tasteful one plate meal within minutes.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


4 cups rice
cooked, leftover
1 tablespoon peanut oil
1 pinch salt
white pepper
to taste
1 ½ tablespoons oyster sauce
1 tablespoon vegetable stock
2 teaspoons soy sauce, light
1 teaspoon white wine
¾ teaspoon sugar
½ teaspoon sesame oil
1 ½ teaspoons ginger
2 cloves garlic
freshly minced
1 ¼ cups green peas
4 each sundried tomatoes
halves, oil packed, rinsed, dried, diced
4 each scallions, spring or green onions
thinly sliced
3 tablespoons cilantro


In a small bowl, combine the oyster sauce, chicken stock, soy sauce, wine, sugar, sesame oil and a pinch of white pepper.

Set a wok over high heat for 30 seconds.

Add the peanut oil and swirl to coat until a wisp of white smoke appears.

Add the ginger, garlic, and stir-fry for 20 seconds.

Add the cooked rice and peas, and stir fry until very hot, 2 to 3 minutes.

Add the oyster sauce mixture to the wok and stir until the rice is thoroughly coated.

Stir in the sun-dried tomatoes, scallions and cilantro, mix well and serve.


* not incl. in nutrient facts

Add review




Did anyone realize that this recipe calls for 11/2 cups peas but never states when to add the peas to recipe. Also calls for vegetable stock in ingredients list but then refers to chicken stock in directions.

over 6 years ago


Thanks for the comment. I just edited the recipe. The peas should be added with rice together. Happy Cooking :-)

over 6 years ago

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 7456% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 366mg 15%
Total Carbohydrate 52g 52%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 14% Vitamin C 11%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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