Chinese · Lunch
Wonton Fried Rice
Day-old jasmine rice wok-tossed with crispy mini wontons, egg, spring onion, and a clean soy and sesame glaze, a Chinese-American comfort classic.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
645Calories
24gProtein
32gFat
62gCarbs
2gSugar
1gFiber
1240mgSodium
185mgChol
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Instructions
1
Prep
Mix minced pork, finely chopped shrimp, 2 tbsp light soy sauce, sesame oil, and white pepper. Place 0.5 tsp filling in center of each wonton wrapper, fold into triangle, press to seal. Slice spring onion whites and greens separately. Mince garlic. Beat eggs. Keep cold jasmine rice ready.
2
Fry 1
Heat 1/4 cup neutral oil in wok over medium-high heat. Fry wonton pieces in batches 2–3 minutes per batch, turning once, until golden and crisp. Drain and set aside on paper towel.
3
Saute
Add remaining 2 tbsp oil to wok over medium-high heat. Add beaten eggs, scramble 30 seconds until just set. Push to side. Add white spring onion and garlic, toss 20 seconds until fragrant.
4
Build
Add cold rice to wok, spread and press down firmly. Leave untouched 1–2 minutes to develop a golden crust on the bottom. Toss vigorously 2–3 minutes until each grain separates.
5
Glaze
Add remaining 3 tbsp light soy sauce and dark soy sauce to rice. Toss 1 minute until glossy and evenly coated. Return crispy wontons, toss once to combine.
6
Plate
Scatter green spring onion over the fried rice and plate immediately while wonton pieces remain crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 120g (4.2 oz) minced pork
- 80g (2.8 oz) raw shrimp
- 16 square wonton wrappers
- 4 large eggs
- 4 scallions
- 2 garlic cloves
- 5 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 90ml (1/2 cup) neutral oil