Stir-Fried Rice

12 Rating(s): Rating(s):
Prep Time: 15 minutes
Baking Time: 15 minutes
Yield: 4-6 servings
Freezing: Not recommended


  • 3 cups (750 mL) cooked cold rice
  • 1 tbsp (15 mL) canola oil
  • 2 eggs
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 mL) fresh ginger, minced
  • 3 green onions, thinly sliced on diagonal
  • 2 carrots, chopped
  • 1/2 tsp (2 mL) chili flakes
  • 1 cup (250 mL) green peas (fresh or frozen)
  • 1/2 cup (125 mL) Better Than Plum Sauce
  • 2 tsp (10 mL) sesame oil
  • 2 tbsp (30 mL) soy sauce
  • salt and pepper to taste


  1. Use leftover rice or cook favourite rice as per directions.
  2. Heat 1 tbsp (15 mL) oil in a large, deep non-stick skillet on medium high heat. Beat eggs, add to pan and cook, stirring, for a few minutes, or until scrambled. Remove.
  3. Add onion, garlic, ginger, green onions and carrots. Cook, stirring for about 5 minutes, or until tender. Add chili flakes and cook for 30 seconds. Add cooked rice and eggs, stirring until hot. Add Better Than Plum Sauce and soy sauce and sesame oil. Stir into rice mixture and add salt and pepper to taste.


  1. Adding sesame oil and soy sauce to Better Than Plum Sauce makes it a stir-fry sauce. Use it to stir-fry tofu, chicken or shrimp.