Egg Fried Rice Recipe
A quick and comforting dish made with day-old rice, eggs, and flavorful sauces, perfect for a hassle-free meal.
Ingredients
- 2 cups Day-old white rice Using day-old rice prevents the dish from becoming soggy.
- 2 large eggs, beaten
- ½ small yellow onion, diced
- 2 tablespoons frozen peas and carrots, thawed
- 1 stalk green onion, sliced
- 1 tablespoon Shaoxing rice wine
- 2 tablespoons soy sauce, light sodium
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- oil, as needed for frying
- toasted sesame seeds Optional for garnish
Instructions
- Break apart the day-old rice by rubbing it gently between your hands to separate any clumps.
- In a wok or large nonstick pan over medium-high heat, add about 2 tablespoons of oil.
- When the oil is hot, pour in the beaten eggs and scramble until cooked into small pieces. Remove the eggs from the pan and set aside.
- Add a small amount of oil to the same pan and sauté the diced onion, peas, and carrots until fragrant and the onion turns translucent.
- Return the prepared rice and scrambled eggs to the pan. Drizzle in more oil and stir-fry until well combined.
- Drizzle the Shaoxing rice wine around the pan and stir-fry for a minute.
- Pour in the soy sauce and oyster sauce, stir-frying until the rice is evenly colored and heated throughout.
- Add the toasted sesame oil and sliced green onions; toss briefly to combine.
- Taste the rice to adjust seasoning if needed. Garnish with extra green onions and sesame seeds, if desired, and serve hot.
Notes
- Ensure the rice is cold, customize with proteins like chicken or tofu, and control the heat to prevent burning.
Nutrition
Calories: 400kcalCarbohydrates: 55gProtein: 14gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 2g
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