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Yummy Wok Chinese Fried Rice


A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.













Trans-fat Free, Good source of fiber


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
½ cup peas, frozen
½ cup corn
fresh or frozen
1 large eggs
cooked and scrambled, optional
2 tablespoons soy sauce, tamari
or to taste
1 ½ tablespoons oyster sauce
or to taste
1 tablespoon rice vinegar
or to taste
½ tablespoon ketchup
½ tablespoon chili garlic sauce
To serve:
1 each scallions, spring or green onions
thinly sliced
½ cup cilantro
freshly chopped


Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.

Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.

Stir in the bell peppers and carrots, and cook for about 3 minutes until tender.

Meanwhile in a small bowl, mix together the sauce ingredients until well blended.

Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.

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.

Stir in the scrambled eggs, scallions and cilantro until well combined.

Divide among the serving plates and serve warm.

Makes 4 servings as a side dish or 2 servings as a main dish.


* not incl. in nutrient facts

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Your light blue/green format makes reading the receipes difficult to read. Nice colors but NOT for following receipes.

almost 8 years ago

Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 48117% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 869mg 36%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 20%
Sugars g
Protein 23g
Vitamin A 110% Vitamin C 114%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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