Fried Rice With Peas & Sun-Dried Tomatoes

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Servings: 4 Difficulty: Intermediate
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A vibrant stir-fry combining fluffy rice, earthy peas, and tangy sun-dried tomatoes in a savory ginger-soy glaze.
Fried Rice With Peas & Sun-Dried Tomatoes recipe image
Fried Rice With Peas & Sun-Dried Tomatoes recipe image
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Fried Rice With Peas & Sun-Dried Tomatoes

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 320
Dietary:
L Low-fat

Description

This Fried Rice With Peas & Sun-Dried Tomatoes is a quick, flavorful weeknight dinner that packs a punch of umami and brightness. The dish relies on day-old rice for the perfect texture, tossed in a hot wok with aromatic ginger, crisp scallions, and fresh cilantro. The sun-dried tomatoes add a chewy, sweet-tart contrast to the soft peas and savory sauce. It is an international-inspired vegan and vegetarian-friendly meal that comes together in under 15 minutes of active cooking time. Ideal for busy evenings or as a colorful side dish, this recipe transforms simple pantry staples into a satisfying, restaurant-quality entrée. Serve hot for the best flavor and texture.

Ingredients

Directions

  1. Rinse the rice thoroughly: cover with cold water in a large saucepan, rub grains between hands, drain, and repeat two more times until water runs clear.
  2. Return rinsed rice to the pan, add 1-1/2 cups of cold water, and let soak for 2 hours.
  3. Bring the rice to a boil over high heat, then reduce heat and simmer until the rice is tender and water is absorbed.
  4. Fluff the cooked rice with a fork and spread it out on a tray or plate to cool slightly; this prevents clumping during frying.
  5. In a small bowl, combine vegetarian oyster sauce, vegetable stock, light soy sauce, dry white wine, sugar, sesame oil, and a pinch of white pepper to create the sauce mixture.
  6. Set a wok or large skillet over high heat for 30 seconds to get very hot.
  7. Add peanut oil and swirl to coat the bottom until you see a wisp of white smoke.
  8. Add minced ginger and stir-fry for 20 seconds until fragrant.
  9. Add the cooked rice and stir-fry vigorously for 2 to 3 minutes until the rice is very hot and grains are separated.
  10. Pour the oyster sauce mixture over the rice and toss continuously until the rice is evenly coated.
  11. Stir in the peas, sun-dried tomatoes, scallions, and cilantro. Mix well for another 30 seconds and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 450mg19%
Total Carbohydrate 48.0g16%
Dietary Fiber 3.5g15%
Sugars 2.0g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fried rice, peas, sun-dried tomatoes, vegan fried rice, vegetarian stir fry, ginger sauce, quick dinner, wok cooking, soy sauce marinade, scallions, cilantro, weeknight meal, international cuisine, low fat, peanut oil
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