Crispy Shrimp Chip Wasabi Chicken
20 min
Chinese Stir-Fried Rice with Potato and Vegetables
A delicious and authentic Chinese-style fried rice dish featuring fluffy rice, crispy potatoes, and a medley of fresh vegetables all bound together with savory soy sauce and tangy rice wine vinegar. This comforting one-pan meal is quick to prepare and perfect for lunch or dinner.
40 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami6/10
Spicy0/10
🥄 Texture
Crispy-edged potato cubes provide a crunchy contrast to the tender, slightly chewy grains of stir-fried rice and softened vegetables. The dish has a pleasantly mixed mouthfeel with light oil coating and occasional firmer bites from bell pepper and celery.
👃 Aroma
Warm, savory notes of soy sauce and caramelized onions dominate, joined by toasty, fried-rice and potato aromas from the wok. Fresh, green top notes from bell pepper and a faint tang from the rice wine vinegar add brightness.
🍷 Pairs Well With
Jasmine or oolong tea, or a crisp lager / dry white wine (e.g., Sauvignon Blanc) to refresh the palate and cut the oiliness.
🥗 Side Dishes
Quick pickled cucumber or daikon salad, steamed or sautéed bok choy (or gai lan) with garlic, egg drop soup, or vegetable/pork dumplings.
Ingredients(7 items)
- 13 cups rice (cooked and cooled)
- 22 medium potatoes (diced into 1/2 inch cubes)
- 33 tablespoons soy sauce
- 42 tablespoons rice wine vinegar
- 52 cups mixed vegetables (carrots, peas, bell peppers, diced)
- 62 tablespoons vegetable oil (for cooking)
- 71 cup additional mixed vegetables (onions, celery, chopped)
Nutrition Information(per serving)
285
Calories
5.2g
Protein
51.3g
Carbs
6.5g
Fat
Instructions
- 1
Prepare the potatoes by peeling and dicing them into 1/2 inch cubes. Set aside.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 3
Add the diced potatoes to the hot oil and stir-fry for 6-8 minutes until they are golden brown and crispy on the edges. Remove with a slotted spoon and set aside.
- 4
Add the remaining 1 tablespoon of oil to the wok and increase heat to high.
- 5
Add the chopped onions and celery to the wok and stir-fry for 2-3 minutes until fragrant and slightly softened.
- 6
Add the mixed vegetables (carrots, peas, bell peppers) and continue stir-frying for another 2-3 minutes.
- 7
Add the cooled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry continuously for 3-4 minutes.
- 8
Pour the soy sauce evenly over the rice and vegetables, stirring constantly to distribute the sauce throughout.
- 9
Add the rice wine vinegar and continue stirring for 1-2 minutes until the vinegar is well incorporated.
- 10
Return the crispy potatoes to the wok and toss everything together for another 1-2 minutes until well combined.
- 11
Taste and adjust seasoning if needed. Serve hot and enjoy.
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