Fried Rice(Wok Recipe)
A flavorful wok-fried rice dish featuring crispy bacon, scrambled eggs, fresh green onions, and ginger, perfect for quick, satisfying meals with savory soy and peanut flavors.
Ingredients
Instructions
- Heat 1 tablespoon of peanut oil in a preheated wok.
- Turn heat down to medium.
- Beat eggs and pepper with a fork in a small bowl.
- Pour one-third of the egg mixture into the wok.
- Swirl wok gently so egg covers the bottom of the wok.
- Cook over medium heat until the egg mixture sets, about 1 to 2 minutes.
- Remove the egg from the wok and cut into thin strips.
- Add remaining peanut oil to the wok and heat.
- Stir-fry minced ginger and chopped green onions until fragrant.
- Add cooked rice, peas, chopped bacon, soy sauce, salt, and pepper.
- Stir-fry until heated through and well combined.
- Mix in the egg strips and serve hot.
Tips & Substitutions
For the best fried rice, use day-old rice as it dries out slightly, preventing mushiness. If you don’t have bacon, try diced ham or cooked chicken for a different flavor. Consider adding vegetables like bell peppers or carrots for extra nutrition. For a vegetarian version, substitute the bacon with mushrooms and use tofu, or check out our Teriyaki Tofu Hamburger for more ideas.
Serving Suggestions
Serve this fried rice hot, garnished with additional green onions or sesame seeds for a pop of flavor. It pairs beautifully with Oriental Oven Fried Pork Chops or a fresh side salad. For a complete meal, consider adding a soup like wonton or hot and sour soup to round out the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water for moisture, or microwave until heated through. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Rice(Wok Recipe) contains roughly 1985 calories, with 9g protein, 29g carbohydrates, and 207g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked rice for this recipe?
No, it's essential to use cooked rice for fried rice. Uncooked rice will not have the right texture and will absorb too much moisture, leading to a soggy dish. Day-old rice works best, as it's firmer and easier to stir-fry.
What can I substitute for peanut oil?
If you need a substitute for peanut oil due to allergies, vegetable oil or canola oil are great alternatives. They have a neutral flavor that won't overpower the dish. You could also use sesame oil for a more robust taste, but use it sparingly.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of sriracha sauce while stir-frying. You could also sprinkle in some red pepper flakes or serve with a side of chili oil for those who enjoy a kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).