Crispy Shrimp Chip Wasabi Chicken
20 min
Chinese Fried Rice with Spring Rolls and Egg
A classic Chinese fried rice dish made with fluffy rice, scrambled eggs, crispy vegetables, and potatoes, seasoned with soy sauce and rice wine vinegar. Served alongside crispy spring rolls for a complete and satisfying meal that brings authentic Chinese flavors to your table.
45 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour2/10
Umami6/10
Spicy0/10
🥄 Texture
The fried rice is mostly tender and slightly chewy with individual grains separated; scrambled egg pieces add soft, fluffy bites. Crispy fried potato cubes and crunchy spring rolls provide contrasting crunch, while the mixed vegetables retain a bit of snap.
👃 Aroma
A warm savory aroma dominated by soy sauce and toasted cooking oil with a mild eggy note. Fried potatoes and spring rolls add a toasty, slightly nutty scent while the vegetables contribute a fresh, green hint.
🍷 Pairs Well With
Jasmine tea or a light lager — both cut through the oil and complement the savory notes.
🥗 Side Dishes
Quick pickled cucumbers or a light cucumber salad, steamed or sautéed bok choy with garlic, or a small bowl of hot-and-sour soup to add brightness and contrast.
Ingredients(9 items)
- 13 cups rice (cooked and cooled)
- 22 large eggs (beaten)
- 31 medium potato (diced into small cubes)
- 41.5 cups vegetables (mixed: carrots, peas, bell peppers, diced)
- 53 tablespoons soy sauce
- 61 tablespoon rice wine vinegar
- 74 spring rolls (prepared)
- 82 tablespoons rice bran oil or vegetable oil (for cooking rice)
- 91 tablespoon rice bran oil or vegetable oil (for cooking potatoes)
Nutrition Information(per serving)
385
Calories
9.8g
Protein
58.2g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the potatoes by dicing them into small cubes (approximately 1/4 inch). Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat and fry the potato cubes until golden brown and crispy, about 8-10 minutes. Remove and set aside on paper towels to drain excess oil.
- 2
In the same wok or skillet, add 2 tablespoons of oil and heat over high heat until shimmering. Pour in the beaten eggs and scramble until fully cooked and broken into small pieces, about 2-3 minutes. Transfer to a plate and set aside.
- 3
Add the cooled, cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and separated.
- 4
Add the diced vegetables (carrots, peas, bell peppers) to the rice and stir-fry for 2-3 minutes until the vegetables are heated through but still maintain some crispness.
- 5
Return the cooked eggs and fried potatoes to the wok with the rice and vegetables. Mix everything together thoroughly.
- 6
Add the soy sauce and rice wine vinegar to the mixture. Toss everything together for 1-2 minutes, ensuring the seasonings are evenly distributed throughout the fried rice.
- 7
Taste and adjust seasonings as needed. Transfer the fried rice to a serving plate.
- 8
Prepare the spring rolls according to package directions (typically pan-fried or deep-fried until golden and crispy), about 5-7 minutes total.
- 9
Arrange the spring rolls on a separate plate or alongside the fried rice. Serve immediately while hot and crispy.
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