Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chinese-Style Fried Rice

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner Asian
Chinese-Style Fried Rice
Ingredients
  • 2 teaspoons canola oil, or more as needed
  • 2 eggs
  • 1/2 teaspoon water
  • 2 teaspoons sesame oil, divided
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/4 cup frozen peas and carrots, thawed and patted dry with paper towel
  • 2 cups cold cooked jasmine rice
  • 1 tablespoon Sriracha sauce, or to taste
  • 2 teaspoons light soy sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground white pepper, or to taste
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 1/4 cup chopped green onion, or to taste, divided
  • 1/4 cup chopped fresh cilantro, or to taste
  • 1 cucumber
Instructions
1
Preheat a large wok or skillet over extremely high heat until the oil begins to smoke and emit a strong aroma'.
2
In a separate bowl, whisk eggs and water until well combined. Pour the egg mixture into the hot wok or skillet, allowing it to cook briefly in the oil before starting to set. Use a wooden spoon to gently scramble the eggs until they are fully cooked and have a shiny appearance, approximately 2-3 minutes. Transfer the cooked eggs to a serving plate'.
3
Add 1 teaspoon of sesame oil to the hot wok or skillet. Pour enough canola oil into the pan to cover its surface, then heat it over extremely high heat until smoking. Sauté sliced onions and minced garlic in the oil until fragrant, about 1-2 minutes. Add frozen peas and carrots to the pan and cook until they are hot, approximately 1-2 minutes more. Return the cooked eggs to the wok or skillet'.
4
Gradually add cooked rice to the pan, stirring and tossing it with the vegetables until the grains start to turn a light brown color and are fully hot, about 2-3 minutes. Continue cooking and stirring until the rice is no longer sticky to the touch, approximately 2-3 minutes more. Remove the pan from heat'.
5
To serve, sprinkle chopped green onion and cilantro over the rice mixture; gently toss to combine. Meanwhile, prepare a cucumber garnish by peeling its outer skin with a vegetable shredder to create an irregular design. Slice the cucumber diagonally and arrange it in a circular pattern around a serving platter'.
6
Serve the hot rice mixture in the center of the platter, topping it with additional green onion and white pepper.