This one-pan dumpling-inspired fried rice is basically what would happen if juicy pork dumplings and a big bowl of egg fried rice had a baby. It’s garlicky, gingery, deeply savory, packed with veggies, and finished with a lovely drizzle of chili crisp (because everything is better with chili crisp).
Dumpling-Inspired Fried Rice, at a Glance
⏰ Total time: 30 minutes
🍽 Servings: 4
🛒 Key Ingredients: Ground pork (or chicken), cooked rice, eggs, garlic, ginger, scallions, bok choi, soy sauce, sesame oil
🧠 Skill level: Easy
🔥 Cooking Method: Stovetop
💪 Protein: 35g per serving
🥗 Perfect For: Quick, easy dinners, better-than-takeout nights in, using up leftover rice
💕 Why You’ll Love: Basically like eating a juicy dumpling in a bowl! All those gorgeous flavors are there, and made in one pot for less washing up.
The rice dish I could genuinely eat every day 😅
I can’t believe I used to basically never cook rice. It’s now my favorite carb – and air fryer chicken fried rice (and this loaded baked rice) is a big reason why.
Fried rice is notoriously tricky to get right at home – without a very hot stove and a wok, it’s hard to get that restaurant-quality flavor – but I’ve found that even when you don’t get it quite right, it still tastes gorgeous.
This dumpling-inspired fried rice is a new favorite, and I’m excited to share it with you.
- It’s basically like the best juicy dumpling and the best fried rice had a baby.
- It uses ingredients you probably have on hand, and relies on your freezer, too.
- Plus, even if you don’t have cold, day-old rice (I rarely do unless I’m being very organized), you can make this lovely recipe 👀
Thank you so much for being a member of Dished by Kate Plus 💕 It really means a lot to me – I hope you enjoy this exclusive recipe.
Kate’s Top Recipe Tip
While cold, day-old rice is always best for fried rice, for a quick and easy option, I love using microwave packet rice.
It’s convenient, and means you don’t have to pre-plan if you have a fried rice craving.
You can add the packet rice straight into the pan too – there’s no need to heat it in the microwave first.
Love dumplings? Try these easy recipes next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Dumpling Inspired Fried Rice
Ingredients
Method
- Cook the ground pork. Set a large, high-sided frying pan or skillet over medium-high heat. Add the ground pork and cook for 5 to 6 minutes, breaking it up with a wooden spoon or spatula, until nice and brown, and starting to get a little crispy in places.
- Add the aromatics. Add the crushed garlic, grated ginger, and the white parts of the scallions. Mix them through the pork, and cook for a minute, until nice and fragrant.
- Add the vegetables. At this point, add your diced carrot, frozen peas, and frozen corn. Toss through the pork and cook for about 3 minutes, until the carrot has started to soften a little and the frozen veggies have warmed through. Sprinkle your chopped bok choi into the pan, and toss through, until starting to wilt.
- Add the rice. Add the cooked, cold rice to the pan. Break up any clumps with your wooden spoon or spatula, then toss through the pork and veggies.
- Add the sauce. Pour in 1 tablespoon of light soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of black vinegar, and the MSG if you’re using it. Toss really well through the rice, so everything is coated. Continue to toss the rice for a couple more minutes, until any liquid has (mostly) evaporated.
- Scamble the eggs. Push the rice to one side of the pan, then crack the eggs into the empty side. Scramble them with your spoon or spatula – you want them to be properly set and not runny – then mix them through the fried rice.
- Garnish and serve. Sprinkle the green parts of the scallions into the pan and toss them through the rice. Taste, then add any extra soy sauce or sesame oil if you like. Divide the fried rice between bowls, then finish with a good drizzle of chili oil or chili crisp.
