Orzo Fried Rice Style

This orzo fried rice style dish is my trusty weeknight go to for when I want big flavor and plenty of veggies with a fun little twist Swapping out rice for orzo pasta creates a satisfying tender base that loves to soak up savory sauce Colorful vegetables pops of ginger and sesame and a shower of herbs make this easy meal rival your favorite takeout fried rice in both speed and comfort

I threw this together the first time on a lazy Sunday as a riff on leftover fried rice and it immediately became one of those recipes my friends now text for weekly

Ingredients

• Orzo pasta: about one and a half cups This gives you a chewy base that works well with bold flavors Look for bronze cut orzo for better sauce absorption
• Carrots: diced These add a natural sweetness and pretty color Fresh carrots will have a firmer texture
• Frozen peas: Quick and easy to toss in at the last moment Peas go in straight from the freezer for best bright green color
• Red bell pepper: diced Sweet and slightly tangy for balance Choose one with shiny skin and no soft spots
• Spring onions: both white and green parts Sliced thick for crunch and bite They make the dish pop visually and flavorwise
• Garlic: minced Delivers deep savory aroma Always choose fresh plump cloves
• Soy sauce: Offers that classic umami backbone Look for naturally brewed for complexity and gluten free eaters can use tamari
• Toasted sesame oil: Brings nutty depth and irresistible fragrance Always pick toasted over plain for rich flavor
• Fresh ginger: grated Adds lively spice and zing Opt for firm smooth ginger roots
• Black pepper: A bit of heat to cut richness Use freshly ground for better punch
• Eggs: optional for extra protein and authentic fried rice vibe Use very fresh eggs if you include them
• Fresh cilantro or parsley: chopped For a refreshing finish and vibrant green Choose fresh leaves with no yellowing
• Sesame seeds: For added crunch and toasty flavor White or black both work

Instructions

Cook the Orzo:

Bring a large pot of salted water to a rolling boil Add the orzo and stir well so it does not stick Cook just until al dente according to the package directions Rinse thoroughly with cold water to prevent it from clumping and drain fully Set aside while you prep the rest of the ingredients

Start the Aromatics:

Heat one tablespoon toasted sesame oil in your biggest skillet or a wok over medium high When shimmering toss in the white parts of the spring onions garlic and grated ginger Sauté for one minute stirring constantly until everything smells fragrant but not browned This step lays the flavor foundation

Cook the Vegetables:

Add diced carrots red bell pepper and peas straight into the aromatic base Stir fry for three to four minutes stirring every thirty seconds so nothing burns You want the vegetables crisp tender with the bell pepper just starting to soften

Scramble in Eggs if Using:

If you want eggs push all vegetables to one side of the pan Pour the lightly beaten eggs into the open spot Let them set for about thirty seconds then gently scramble and break up When just cooked mix them into the rest of the veggies

Combine with Orzo and Seasonings:

Tip in the cooked orzo Drizzle with soy sauce and toss vigorously With each toss let the orzo soak up the flavor cooking another two to three minutes until it is all piping hot and evenly mixed

Final Seasoning Touches:

Crack in a few turns of black pepper and taste Adjust with more soy sauce if you like it saltier

Finish with Greens:

Fold in the sliced green tops of the spring onions Remove everything from the heat to stop overcooking

Serve and Garnish:

Divide into bowls right away Sprinkle with chopped cilantro or parsley and a shower of sesame seeds for picture perfect finish

Save to Pinterest

It is tough to beat the way toasted sesame oil fills your kitchen with warmth just one sniff and you know dinner will be good My little cousin once insisted on making this by herself for her science project to show how color and taste work together now her classmates ask for the recipe

Storage Tips

This dish keeps well in the fridge for up to three days Make sure to cool it quickly and store in an airtight container For reheating give it a quick toss in a hot skillet instead of microwaving to maintain the best texture Leftovers freeze surprisingly well Lay flat in a freezer bag for fast thawing

Ingredient Substitutions

Any short pasta like pearl couscous or tiny shells will imitate the orzo texture well No fresh spring onions Grab chives or a minced shallot in a pinch If you need to go gluten free look for rice shaped gluten free pasta and swap in tamari for soy sauce

Serving Suggestions

Orzo fried rice style is great on its own for lunch but also pairs beautifully with roasted tofu a simple grilled protein or a cool cucumber salad Drizzle with chili crisp or sriracha for some heat A squeeze of lime over the top brings everything together

Cultural Context

This recipe can be traced back to the idea of fried rice as a way to use leftovers Only here you use pasta instead of rice a fun trick I picked up watching a food market vendor in Istanbul who used orzo as her base It brings together the comfort of Asian stir fry and the texture of Mediterranean pasta

Seasonal Adaptations

Asparagus or zucchini in spring for extra crunch Corn and cherry tomatoes in summer for sweetness Cabbage or broccoli in winter for heft

Save to Pinterest

There is something about this dish that draws everyone to the kitchen pan in hand It is a humble weeknight dinner that always feels just a little bit special

Common Recipe Questions

→ Can I make this gluten-free?

Yes, use gluten-free orzo and tamari instead of regular soy sauce to keep it gluten-free.

→ How do I make it vegan?

Simply omit the eggs or use scrambled tofu in place of eggs for a vegan version.

→ What other vegetables can I use?

Try broccoli, snap peas, mushrooms, or any seasonal vegetables you prefer for added variety.

→ Can I add protein to this dish?

Yes, add cooked shrimp, chicken, tofu, or extra eggs for more protein, if desired.

→ What is the best way to prevent orzo from sticking?

Rinse cooked orzo under cold water and toss with a touch of oil before adding to the skillet.

→ How should I garnish the finished dish?

Top with fresh cilantro or parsley and a sprinkle of sesame seeds for flavor and color.