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Easy Egg Fried Rice

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A quick and satisfying dish that transforms leftover rice into a delightful meal, combining eggs, vegetables, and soy sauce.

Ingredients

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  • 2 cups day old white rice (preferably long grain)
  • 2 large eggs (beaten)
  • ½ small yellow onion (small dice)
  • 2 tablespoons frozen peas and carrots (thawed, optional)
  • 1 tablespoon Shaoxing rice wine (optional)
  • 2 tablespoons soy sauce (light sodium)
  • 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 sautéing)

Instructions

  1. Break apart the day-old rice by rubbing it between your hands. Set aside until needed.
  2. In a wok or large nonstick pan over medium-high heat, add about 2 tablespoons of oil and then add the beaten eggs.
  3. Remove the scrambled eggs from the pan and set aside.
  4. Add a small amount of oil to the same pan, then add the onion, peas, and carrots (if using) to stir-fry briefly.
  5. Combine the rice and scrambled eggs in the wok, adjusting the oil quantity as needed while stir-frying.
  6. Drizzle the Shaoxing rice wine around the pan and stir-fry everything for about 30 seconds.
  7. Add the soy sauce and oyster sauce, continuing to stir-fry for a few minutes.
  8. Finish the fried rice with sesame oil and sliced green onions, tossing to combine.
  9. Garnish with more green onion and sesame seeds if desired. Serve hot.

Notes

Use cold, day-old rice for the best texture. Customize your veggies as per availability.

Nutrition

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