Lunar New Year Recipe: Festive Stir-Fried Rice

Peninsula Premier Admin

For this Lunar New Year, instead of enjoying large, family-filled dinner banquets, Ying Compestine will be making a huge batch of stir-fried rice and dropping it off on friends’ doorsteps.

The Lafayette author and Chinese cooking expert says stir-fried dishes are traditionally eaten during the Lunar New Year, which falls on Feb. 12, because they symbolize harmony and togetherness — all things we need this year.

“It’s about sharing and compassion,” she says.

It’s also simple and adaptable. This recipe, from Compestine’s children’s book, “The Runaway Wok: A Chinese New Year Tale” (Dutton, $18), calls for eggs, edamame and bell pepper — and dried cranberries! — but Compestine encourages cooks to use whatever protein and vegetables they have on hand.

Festive Stir-Fried Rice

Serves 6-8


3 large eggs

2 green onions, minced

½ teaspoon salt

3 tablespoons olive oil, divided

3 cloves garlic, chopped

1½ cups edamame or peas

1 medium yellow or red bell pepper, seeded,

3 cups cooked rice

3 tablespoons dried cranberries or raisins

3 tablespoons soy sauce

2 teaspoons sesame oil

3 tablespoons toasted pine nuts or other nuts


Beat eggs, green onions and salt in a medium bowl. Heat 2 tablespoons olive oil in a nonstick wok; swirl to coat pan. Add egg mixture and swirl to evenly cover the bottom of the pan. Cook, without stirring, 30-40 seconds or until eggs are firm and brown on bottom. Flip and brown other side. Cut eggs into small pieces with a spatula. Remove from pan.

Heat remaining oil in same pan. Add garlic and stir-fry until fragrant, 30 seconds.

Add edamame; cook, stirring constantly, 1 minute. Add bell pepper; stir fry 1 minute more. Add rice, cranberries and soy sauce; stir fry until hot.

Return eggs to pan; mix well. Garnish with sesame oil and toasted nuts. Serve hot.

Ying Compestine, “The Runaway Wok” (Dutton, 2011)

Contributed by local news sources

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