Description
A fast and flavorful egg fried rice recipe that creates separate, glossy grains perfectly toasted with aromatics and vegetables.
Ingredients
Scale
- 600 g long-grain white rice, cooked (3 cups)
- 30 ml vegetable oil (2 tbsp)
- 5 ml sesame oil (1 tsp)
- 3 large eggs
- 100 g yellow onion, diced (½ cup)
- 6 g garlic, minced (2 cloves)
- 150 g frozen peas and carrots (1 cup)
- 30 g green onions, thinly sliced (3)
- 30 ml low-sodium soy sauce (2 tbsp)
- 15 ml oyster sauce (1 tbsp, optional)
- 1 tsp sugar (4 g)
- a pinch of white pepper or black pepper
Instructions
- Prep the rice and ingredients: Break up any clumps of cooked rice and prepare your vegetables.
- Cook the eggs: Heat oil in a pan, add beaten eggs, and cook until just set.
- Sear aromatics and vegetables: Add oil, onion, garlic, and peas/carrots; sauté until fragrant.
- Toast the rice: Add rice to the pan, letting it sit undisturbed briefly to achieve a toast.
- Season and finish: Combine rice with sauces, sugar, and cooked eggs, then toss in green onions.
- Taste and serve: Adjust seasoning and serve hot with additional toppings if desired.
Notes
Use day-old rice for best results. Cook in smaller batches to prevent steaming.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 700mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 95mg