Egg Fried Rice
Egg Fried Rice
Ingredients
For the Fried Rice
- 2 cups cooked day-old rice, preferably 1-3 days old
- 2 eggs
- 1 cup mixed frozen vegetables, or fresh vegetables of choice
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced, for garnish (optional)
- 3 tablespoons cooking oil, vegetable or canola
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons sesame oil
Instructions
- 1
In a small bowl, combine the soy sauce, oyster sauce, white pepper, granulated sugar, and sesame oil. Stir well with a spoon until the sugar is dissolved and no lumps remain. Set the sauce aside.
⏱️ 2 min
- 2
Place a large skillet or wok over high heat. Add the 3 tablespoons of cooking oil and heat until it just begins to smoke.
⏱️ 1 min
- 3
Add the mixed frozen vegetables and minced garlic to the hot pan. Stir-fry for about 1 minute until the vegetables are fragrant and slightly tender. If using green onions, add them now and stir-fry for 30 seconds. Push the cooked vegetables to one side of the pan, creating an empty space.
⏱️ 2 min
- 4
Crack the 2 eggs into the empty side of the pan. Scramble them really well until they are fully cooked. Once cooked, gently mix the scrambled eggs with the vegetables.
⏱️ 2 min
- 5
Add the 2 cups of cold day-old rice to the pan. Stir-fry vigorously, breaking up any clumps of rice with your spatula or spoon. Maintain high heat throughout this step.
⏱️ 2 min
- 6
Pour the prepared sauce evenly over the rice. Toss and stir-fry well, ensuring the rice is completely and evenly coated with the sauce.
⏱️ 1 min
- 7
Serve the egg fried rice immediately as a quick meal on its own or as a delicious side dish. Garnish with additional sliced green onions if desired.
Kitchen Tools
Nutrition Facts (per serving)
Egg Fried Rice
For the Fried Rice
- 2 cups cooked day-old rice, preferably 1-3 days old
- 2 eggs
- 1 cup mixed frozen vegetables, or fresh vegetables of choice
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced, for garnish (optional)
- 3 tablespoons cooking oil, vegetable or canola
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons sesame oil
Instructions
- 1
In a small bowl, combine the soy sauce, oyster sauce, white pepper, granulated sugar, and sesame oil. Stir well with a spoon until the sugar is dissolved and no lumps remain. Set the sauce aside.
⏱️ 2 min - 2
Place a large skillet or wok over high heat. Add the 3 tablespoons of cooking oil and heat until it just begins to smoke.
⏱️ 1 min - 3
Add the mixed frozen vegetables and minced garlic to the hot pan. Stir-fry for about 1 minute until the vegetables are fragrant and slightly tender. If using green onions, add them now and stir-fry for 30 seconds. Push the cooked vegetables to one side of the pan, creating an empty space.
⏱️ 2 min - 4
Crack the 2 eggs into the empty side of the pan. Scramble them really well until they are fully cooked. Once cooked, gently mix the scrambled eggs with the vegetables.
⏱️ 2 min - 5
Add the 2 cups of cold day-old rice to the pan. Stir-fry vigorously, breaking up any clumps of rice with your spatula or spoon. Maintain high heat throughout this step.
⏱️ 2 min - 6
Pour the prepared sauce evenly over the rice. Toss and stir-fry well, ensuring the rice is completely and evenly coated with the sauce.
⏱️ 1 min - 7
Serve the egg fried rice immediately as a quick meal on its own or as a delicious side dish. Garnish with additional sliced green onions if desired.