Description
This Easy Egg Fried Rice recipe is a quick and flavorful dish perfect for using up day-old rice. It combines scrambled eggs, sautéed onions, and optional veggies like peas and carrots with savory soy and oyster sauces for a delicious meal that’s ready in just 15 minutes. Garnished with green onions and toasted sesame seeds, this classic fried rice is a simple yet satisfying option for lunch or dinner.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- 1/2 small yellow onion, small dice
Additional Ingredients:
- 2 tablespoons frozen peas and carrots, thawed (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, just the green part sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil as needed for cooking
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag and separating the grains to ensure they are loose and not clumped together.
- Cook Eggs: Heat a wok or large pan over medium-high heat with a little oil. Pour in the beaten eggs and scramble until just cooked. Remove the eggs and set aside.
- Sauté Veggies: In the same pan, add a bit more oil if needed and sauté the diced onion along with thawed peas and carrots until fragrant and softened.
- Add Rice and Eggs: Add the separated rice to the pan with the veggies, stirring well to combine and loosen the grains further. Then fold in the scrambled eggs along with any additional oil if the rice looks dry.
- Season and Finish: Stir in Shaoxing rice wine (if using), soy sauce, oyster sauce, and toasted sesame oil. Mix everything thoroughly to ensure the rice is evenly coated and flavorful. Add sliced green onions and cook for another minute.
- Garnish and Serve: Transfer the fried rice to serving plates and garnish with extra green onions and toasted sesame seeds. Serve hot for best taste.
Notes
- Day-old long-grain rice is best for achieving the ideal fried rice texture.
- If using freshly cooked rice, let it cool and dry slightly before using to prevent clumping.
- For stickier rice varieties, lightly coat the grains with oil before stir-frying.
- Adjust soy and oyster sauce amounts to taste depending on your sodium preference.
- Adding veggies like peas and carrots is optional but adds color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 215mg
