Asian wok
Fried rice Asian style
Asian-style fried rice is an ideal way to use up leftovers and at the same time a very good wok dish in its own right. Cold rice, egg, vegetables and a spicy sauce combine to create a light, aromatic dish that is very suitable for everyday use.
Timing
- Cook rice and cool: approx. 25 minutes plus cooling time
- Preparation remaining ingredients: approx. 15 minutes
- Wok preparation: approx. 10 minutes
- Total active: approx. 25 minutes, excluding rice pre-cooking time
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 510 kcal
- Protein
- ≈ 13.9 g
- Carbohydrates
- ≈ 70.5 g
- Fat
- ≈ 17.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 eggs · ≈ 100.0 g
- 2 carrots · ≈ 160.0 g
- 1 red pepper · ≈ 150.0 g
- 4 spring onions · ≈ 80.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp oil · ≈ 40.95 g
- For the sauce: 4 tablespoons soy sauce · ≈ 60.0 g
- For the sauce: 1 tbsp sesame oil · ≈ 13.65 g
- For the sauce: 1 tbsp rice vinegar · ≈ 15.0 g
- For the sauce: 1 teaspoon sugar · ≈ 4.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g jasmine rice
- 2 eggs
- 200 g peas, frozen
- 2 carrots
- 1 red pepper
- 4 spring onions
- 150g cooked ham or cooked chicken, optional
- 2 cloves of garlic
- 1 piece of ginger, approx. 15 g
- 3 tbsp oil
- For the sauce: 4 tablespoons soy sauce
- For the sauce: 1 tbsp sesame oil
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 teaspoon sugar
- For the sauce: some white pepper
Instructions
- Cook rice according to package instructions. Then cool quickly in flat containers and place in the refrigerator as soon as possible. Keep refrigerated until ready to use; do not leave it at room temperature for several hours.
- Dice the carrots and peppers into small cubes. Cut spring onions into rings. Finely chop the garlic and ginger.
- Mix soy sauce, sesame oil, rice vinegar, sugar and pepper.
- Heat the wok to high heat. Add 1 tablespoon of oil, let the eggs set briefly and mix roughly. Take out.
- Add in the remaining oil. Fry garlic, ginger, carrots and peppers for 3 minutes.
- Add peas and optionally cooked ham or already cooked chicken.
- Add the cooled rice and heat thoroughly while stirring: at least 70 °C for 2 minutes in all parts.
- Incorporate the sauce and eggs. Fold in the spring onions last and serve immediately.
