Fu Manchu Fried Rice

Elevate your weeknight dinners with this irresistible Fu Manchu Fried Rice, a quick and flavor-packed dish bursting with bold Asian-inspired flavors. Featuring day-old jasmine rice as the perfect canvas, each grain soaks up the savory blend of soy sauce, oyster sauce, and a hint of sesame oil. Aromatics like garlic and ginger provide a fragrant base, while colorful veggies like carrots, peas, and green onions add freshness and crunch. Customize this versatile recipe with diced chicken or tofu for added protein, and finish with a sprinkling of cilantro and a kick of red chili flakes for that restaurant-style flair. Ready in just 25 minutes, this one-pan wonder is ideal for busy nights, turning leftovers into a tantalizing, satisfying meal the whole family will love.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 cups Jasmine rice (day-old, cooked and chilled)
• 2 tablespoons Vegetable oil
• 3 large Eggs
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 cup Cooked chicken, diced (optional, or substitute with tofu)
• 1 medium Carrot, finely diced
• 1 cup Frozen peas
• 3 stalks Green onions, sliced (separate white and green parts)
• 3 tablespoons Soy sauce (low sodium recommended)
• 2 tablespoons Oyster sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Red chili flakes
• 2 tablespoons Cilantro, chopped (optional, for garnish)

Directions

Step 1

Prepare all ingredients before cooking. Dice vegetables, mince garlic and ginger, and gather seasoning ingredients in a single place for ease of use.

Step 2

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.

Step 3

Scramble the eggs: Crack the eggs into the heated oil, scramble quickly, and cook until just set. Remove from the wok and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, and sauté for 30 seconds until fragrant.

Step 5

Add the diced carrots, frozen peas, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Step 6

If using cooked chicken or tofu, add it to the wok and stir-fry for 1-2 minutes to warm it through.

Step 7

Push the vegetables to one side of the wok and add the chilled jasmine rice to the empty space. Break up any clumps using the back of a spatula to ensure even distribution.

Step 8

Pour in the soy sauce, oyster sauce, sesame oil, and red chili flakes over the rice. Mix the rice and vegetables together, stirring constantly to coat every grain with the sauce.

Step 9

Return the cooked scrambled eggs to the wok and gently combine them with the fried rice.

Step 10

Taste and adjust seasoning if needed by adding more soy sauce for saltiness or chili flakes for heat.

Step 11

Garnish with the green parts of the green onions and chopped cilantro (if using). Serve immediately.

Nutrition Facts

Serving size	1492.5 grams (1492.5g)

Amount per serving	% Daily Value*
Calories	2233

Total Fat 65.90g	84%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 22.70g
Cholesterol 750mg	250%
Sodium 2782mg	121%
Total Carbohydrate 272.90g	99%
Dietary Fiber 14.30g	51%
Total Sugars 13.10g
Protein 127.70g	255%

Vitamin D 123IU	615%
Calcium 320mg	25%
Iron 10mg	56%
Potassium 1960mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 23.3%

Carbs: 49.7%