Description
This easy egg fried rice recipe is a quick and flavorful dish perfect for using leftover rice. Combining scrambled eggs with sautéed onions, peas, and carrots, and seasoned with soy sauce, oyster sauce, and toasted sesame oil, this recipe delivers a satisfying meal with a lightly savory taste and a hint of aromatic sesame. It’s a great weeknight dinner option that can be made in under 15 minutes.
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 gently breaking to separate the grains. This helps prevent clumping during cooking.
- Cook Eggs: Heat a wok or large pan over medium-high heat with a little oil. Pour in the beaten eggs and cook them until scrambled and just set. Remove the eggs from the pan and set aside.
- Sauté Veggies: In the same wok or pan, add more oil if needed and sauté the diced yellow onion along with thawed peas and carrots until fragrant and the onions turn translucent, about 2-3 minutes.
- Add Rice and Eggs: Add the separated rice to the vegetables and stir-fry, breaking up any clumps. Stir in the cooked scrambled eggs and mix well to combine. Add a bit more oil if the rice seems dry.
- Season and Finish: Pour in the Shaoxing rice wine, soy sauce, oyster sauce, and toasted sesame oil. Stir everything thoroughly to evenly coat the rice with the sauces and heat through.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if using. Serve the fried rice hot for the best flavor and texture.
Notes
- Day-old long-grain rice works best for this recipe for the ideal texture and to prevent sogginess.
- If using fresh rice, make sure it is slightly drier than usual to avoid clumping during stir-frying.
- For stickier rice types, lightly coat the grains with oil before stir-frying with the vegetables to help separate them.
