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AROMATIC WOK-FRIED RICE WITH SPINACH, VEGETABLES & EGGS

By Delicious Recipes!Posted on
AROMATIC WOK-FRIED RICE WITH SPINACH, VEGETABLES & EGGS

AROMATIC WOK-FRIED RICE WITH SPINACH, VEGETABLES & EGGS

Experience amazing flavors with minimal cooking time using the magic of a wok! This vibrant stir-fried rice features jasmine or basmati rice, fresh vegetables, eggs, and a fragrant herb paste, delivering a deliciously balanced meal or side.

🕒 Prep & Cook Time: 25 min

🍽️ Servings: 2

🥄 Ingredients

Main:

  • 100 g jasmine or basmati rice
  • 1 medium onion (approx. 50 g), sliced
  • 1 small red bell pepper (approx. 100 g), diced
  • 50 g baby spinach
  • 1.5 tbsp fish sauce
  • 1 tbsp salty soy sauce + 1 tsp soy sauce
  • 2 eggs
  • 3 spring onions, sliced
  • Oil for greasing wok

Aromatic Herb Paste:

  • 1 red chili (adjust size to taste)
  • 10 g fresh ginger, grated
  • 2 large garlic cloves
  • 5 g fresh basil leaves (about 15 large leaves)
  • 10 g parsley (about half a small bunch)
  • 2 tbsp neutral oil
  • 1 tbsp water

👩‍🍳 Instructions

  1. Cook rice in salted water per package instructions until tender but firm. For best results, use leftover rice refrigerated overnight. If cooking fresh, drain well and spread on a wide tray to cool and dry completely.
  2. Slice onion into medium slices, dice red pepper, and slice spring onions into rounds.
  3. Beat eggs with 1 tsp salty soy sauce.
  4. Blend all herb paste ingredients in a small blender or with an immersion blender until smooth.
  5. Heat wok (25-30 cm diameter ideal) and grease lightly with oil. Sauté onion and red pepper, stirring frequently, for 1 minute. Add spinach and sauté 30 seconds until just wilted. Season lightly with salt during cooking. Remove vegetables to a bowl.
  6. Grease wok again, pour in beaten eggs, stirring quickly to create soft curds. Cook until just set but still moist. Remove eggs to bowl with vegetables. Wipe wok clean with paper towel if needed.
  7. Add herb paste to hot wok and sauté for 30 seconds until fragrant. Add rice and stir-fry for 1 minute until rice is evenly coated and heated through.
  8. Stir in fish sauce and soy sauces; sauté another 1 minute.
  9. Remove wok from heat, fold in vegetables, eggs, and spring onions. Taste and adjust salt if needed.
  10. Serve immediately, or enjoy at room temperature or reheated. Ideal as a side to grilled shrimp or baked salmon tossed with spring onion and sliced chili.

💡 Tips

  • Use cold, day-old rice for best texture and minimal clumping.
  • Adjust chili quantity in herb paste to suit your spice preference.
  • Gently toss ingredients to preserve the texture of eggs and vegetables.

🎉 Perfect For

  • Quick weeknight meals
  • Flavorful rice side dishes
  • Asian-inspired dinner menus

📝 Final Thoughts

This aromatic wok-fried rice blends vibrant veggies, tender eggs, and a fragrant herb paste for a quick, delicious dish that pairs well with seafood or poultry.