Quick Chinese Peanut Rice

Hi everyone!

You all must know by now that I am constantly making use of leftover rice. We never know how many people will be eating at home so I make a lot of everything and just keep on storing those leftovers.

For those of us who are very busy, not feeling very at ease with a complicated dish, perhaps can identify as a distracted cooking personality type or a carefree personality type, this recipe is for you and your leftovers. Add in some protein like chicken, tofu , beef, pork, seafood and it’s a main dish and not just a side dish.

Lastly, if you have a peanut allergy, add in some chopped seeds or almonds instead of peanuts.

P.S. Gorgeous onion photo by entwined studio

Quick Chinese Peanut Rice:

3 cups leftover brown or white rice

1 tbsp neutral oil like grape seed, avocado, canola if need be

4 scallions, washed and chopped into pea sized pieces (whites and green parts) or 1 small onion, chopped

1 inch fresh ginger, grated

4 cloves garlic, minced

2 tbsp tamari or soy sauce (tamari is gluten free soy sauce)

1/2 tsp sesame oil

1/4 cup roasted peanuts, chopped


In a medium to large sized frying pan over low to medium flame, heat up the neutral oil (not the sesame oil).

Add in the scallions or onions and saute for a few minutes until wilted.

Add in the ginger and the garlic and stir for a minute or two.

Add in the leftover cooked rice and tamari, stir to combine and let it get heated through.

Drizzle on the sesame oil and nuts and serve hot.



Leave a Reply

Your email address will not be published. Required fields are marked *