Stir-Fried Rice

Julia Ferguson


When I made this Stir-Fried Rice the Hubs could not stop talking about how tasty this was. I made a Chicken Stir-Fried Rice using jalapenos, yellow onion, chicken, carrots, savoy cabbage, celery, sriracha, white rice, black pepper, low sodium soy sauce, grated orange zest, frozen sugar snap peas, red and orange bell pepper, and finished it off with fresh pineapple.
Everything I used was on hand, no running to the store for ingredients. Way better than take-out and very flavorful. Enjoy!

This recipe comes from Fine Cooking Magazine, Apr/May 2015.


★★★★★ 4 votes

makes abt. 7 cups, serves 4 as a main course or 8 as a side dish


How to Make Stir-Fried Rice


  1. Before you start, read through all of the steps and be sure to have your ingredients prepped and ready. Since this is a stir-fry the cooking goes quickly.

    Also have ready 4 cups of cold cooked rice, any cooked medium or long grain rice will do, but it must be firm and cold.
  2. COOK THE AROMATICS: Use any neutral oil (corn, canola, peanut) or try using pork fat, bacon drippings or chicken fat.

    2 Tbsp. neutral oil or fat
    1/4 cup thinly sliced scallios (3 medium)
    2 Tbsp. minced fresh ginger
    2 Tbsp. minced fresh garlic

    EXTRA AROMATICS of your choice: (choose 1 to 2)
    *minced fresh lemongrass (1 - 2 Tbsp)
    *minced fresh hot red or green chiles (1 - 2 Tbsp)
    *minced fresh cilantro stems (1 - 2 Tbsp)
    *dicecd yellow, red or white onion (1/4 - 1/2 cup)
  3. Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1-2 seconds of conatct. Add oil, swirl to coat, then add the scallions, ginger, garlic and extra aromatics of your choice. Stir-fry until fragrant and light golden, 30-60 seconds.
  4. ADD RAW PROTIENS (choose 1-2):
    6-8 oz raw protiens of your choice, ground or cut into small dice or thin slivers (1-1 1/2 cups)

    *Pork loin or tenderloin
    *Chicken or turkey breasts or thighs
    *Whole small to medium shrimp (up to 41 per lb.), peeled and deveined, halved lengthwise if larger
    *1 Large egg, lightly beaten

    You can also skip this step and add cooked meat or poultry in the Finishes step. Or skip the meat altogether, and make vegetarian fried-rice (with or without tofu, which is another option in the Finishes step.

    Add the raw proteins (except the egg, if using) to wok and stir-fry, breaking up ground meats, until almost cooked through.
    If using egg, push the rest of the ingredients to one side of the wok, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled egg, about 45 seconds.
    1 cup Long Cooking Vegetables of your choice
    Condiment of your choice

    LONG COOKING VEGETABLES (choose up to 3):
    *Carrots, small dice or thin strips
    *Green cabbage, shredded
    *Fresh mushrooms, stemmed and thinly sliced or cut into bite-size pieces
    *Green or Chinese long beans, trimmed and cut crosswise into 1/2-inch pieces
    *Winter squash,peeled seeded, and cut into small dice

    CONDIMENTS (choose 1):
    *Chinese XO sauce up to 1Tbsp.
    *Sambal oelek (chili-garlic paste), 1-2 Tbsp.
    *Sriracha chili sauce, up to 1 Tbsp.
    *Nahm prik pao (Thai chili jam), 1-2 Tbsp.
    *Gochujang (Korean red chili paste), up to 1 Tbsp.
    *Chinese black bean garlic sauce, up to 2 Tbsp

    Add the long-cooking vegetabels and stir-fry until slightly softened, 2-3 minutes. Stir in the condiments and stir-fry until all of the indredients are coated, abt. 30 seconds.
    4 cups cold cooked white or brown medium or long grain rice (from about 2 cups of raw rice)

    Using your hands or a fork, gently break up any clumps, until the grains seperate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, abt. 3 minutes. You should hear sizzling during the last minute or so.
    Seasonings of your choice
    1 1/2 cups quick-cooking vegetables of your choice

    SEASONINGS (Choose up to 3):
    *Kosher salt
    *Freshly ground white or black pepper (a pinch)
    *Light or dark soy sauce (1 -2 tsp.)
    *Fish sauce (1-3 tsp.)
    *Oyster sauce (1-4 tsp.)
    *Asian sesame oil (1 tsp.)
    *Finely grated citrus zest (1-2 tsp.)

    QUICK-COOKING VEGETABLES (choose up to 2; 1 1/2 cups total):
    *Corn kernals, raw or thawed frozen
    *Peas, raw shelled or thawed frozen
    *Edamame, thawed frozen, shelled if necessary
    *Bok-choy or choy sum, cut into 3/4-inch pieces
    *Snow or sugar snap peas, cut into 1-inch pieces
    *Sweet bell peppers(any color), cut into 1/4-inch dice
    *Fresh mung bean or soybean sprouts

    Sprinkle or drizzle the seasonings over the fried rice. Add the quick-cooking vegetables and stir-fry until softened and brightly colored, 30-60 seconds. Taste and adjust the flavor as necessary with more condiments or seasonings.

    FINISHES (choose 1-3):
    *Cooked meat (pork, chicken, trukey or duck), diced cut into small thin strips, shredded, or thinly sliced (1-1 1/2 cups)
    *Fresh fruit (pineapple,mango, or persimmon), diced (1/4 -1/2 cup)
    *Fresh herbs (cilantro, basil, or mint), whole or chopped (1/4-1/2 cup)
    *Tofu (extra-firm, pressed, baked, or smoked), diced (1/4 -1/2 cup)
    *Tender vegetables (diced cucumber, halved cherry tomatoes) (1/4 to 1/2 cup)

    Add your choice of finishes and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.

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