Egg Fried Rice (Takeout Style)
Egg Fried Rice (Takeout Style)
Ingredients
- 1 onion, diced
- 2 eggs, whisked
- 4 cups cooked rice, day-old, cold
- 1/2 cup diced carrots
- 1/2 cup peas
- 2 tablespoons oil, neutral, plus more as needed
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, or oyster sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Dice the onion into small pieces. Prepare the diced carrots and peas.
⏱️ 5 min
- 2
Crack the 2 eggs into a small bowl and whisk them thoroughly.
⏱️ 1 min
- 3
Heat a large pan or wok over medium-high heat. Add 1 tablespoon of oil. Pour the whisked eggs into the hot pan and scramble them until cooked through but still soft. Remove the scrambled eggs from the pan and set aside.
⏱️ 3 min
- 4
Add 1 tablespoon of oil to the same pan/wok. Add the diced onion, diced carrots, and peas to the pan. Stir-fry them for 3-5 minutes until they start to soften.
⏱️ 5 min
- 5
Add the cold, day-old cooked rice to the pan with the vegetables. Then, add the previously scrambled eggs back into the pan.
⏱️ 1 min
- 6
Stir-fry and toss all the ingredients together vigorously for 3-4 minutes, ensuring they are well combined and heated through.
⏱️ 4 min
- 7
Pour the soy sauce over the rice. Next, add the dark soy sauce (or oyster sauce).
⏱️ 1 min
- 8
Continue to stir-fry and toss the ingredients for another 2-3 minutes until the sauces are evenly distributed and coat all the rice grains, giving the fried rice its characteristic color.
⏱️ 3 min
- 9
Drizzle the sesame oil over the fried rice. Give the fried rice a final stir-fry and toss to incorporate the sesame oil.
⏱️ 1 min
- 10
Transfer the Egg Fried Rice to a serving bowl. Garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Fried Rice (Takeout Style)
- 1 onion, diced
- 2 eggs, whisked
- 4 cups cooked rice, day-old, cold
- 1/2 cup diced carrots
- 1/2 cup peas
- 2 tablespoons oil, neutral, plus more as needed
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, or oyster sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Dice the onion into small pieces. Prepare the diced carrots and peas.
⏱️ 5 min - 2
Crack the 2 eggs into a small bowl and whisk them thoroughly.
⏱️ 1 min - 3
Heat a large pan or wok over medium-high heat. Add 1 tablespoon of oil. Pour the whisked eggs into the hot pan and scramble them until cooked through but still soft. Remove the scrambled eggs from the pan and set aside.
⏱️ 3 min - 4
Add 1 tablespoon of oil to the same pan/wok. Add the diced onion, diced carrots, and peas to the pan. Stir-fry them for 3-5 minutes until they start to soften.
⏱️ 5 min - 5
Add the cold, day-old cooked rice to the pan with the vegetables. Then, add the previously scrambled eggs back into the pan.
⏱️ 1 min - 6
Stir-fry and toss all the ingredients together vigorously for 3-4 minutes, ensuring they are well combined and heated through.
⏱️ 4 min - 7
Pour the soy sauce over the rice. Next, add the dark soy sauce (or oyster sauce).
⏱️ 1 min - 8
Continue to stir-fry and toss the ingredients for another 2-3 minutes until the sauces are evenly distributed and coat all the rice grains, giving the fried rice its characteristic color.
⏱️ 3 min - 9
Drizzle the sesame oil over the fried rice. Give the fried rice a final stir-fry and toss to incorporate the sesame oil.
⏱️ 1 min - 10
Transfer the Egg Fried Rice to a serving bowl. Garnish with chopped green onions before serving.
⏱️ 1 min