Savory Fried Rice Bowl

Savory Fried Rice Bowl plated

Recipe Information

Time 25 minutes
Servings 4 People

This Savory Fried Rice Bowl recipe has been a family favorite for years. It's the perfect way to use up leftover rice and turn it into a flavorful and satisfying meal. The combination of fresh vegetables, protein, and savory sauce makes this dish a crowd-pleaser.

I remember my grandmother making this dish for us when we were kids. She would always add her special touch by using seasonal vegetables from her garden. This not only made the dish more colorful but also added a burst of flavor that we all loved.

Over the years, I've experimented with different ingredients and sauces, but this version remains my favorite. It's simple, versatile, and can be easily customized to suit your taste preferences.


  • 3 cups cooked white rice
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1/2 cup diced bell pepper
  • 1/2 cup diced cooked chicken or tofu
  • 2 large eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • Salt and pepper, to taste


  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced onion and cook until softened, about 3 minutes.
  3. Add the minced garlic and cook for an additional 30 seconds.
  4. Stir in the mixed vegetables and bell pepper, cooking until tender, about 5 minutes.
  5. Add the cooked chicken or tofu and cook until heated through.
  6. Push the vegetable mixture to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until fully cooked.
  7. Combine the vegetable mixture and scrambled eggs, then add the cooked rice.
  8. In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir well to combine.
  9. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  10. Season with salt and pepper to taste, and garnish with chopped green onions before serving.


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