Description
Egg Fried Rice is a quick and flavorful one-pan dish made with fluffy day-old rice, scrambled eggs, colorful vegetables, garlic, and savory seasonings. This versatile takeout-inspired recipe is perfect as a side dish or a satisfying main meal.
Ingredients
- 4 cups cooked day-old jasmine rice
- 3 large eggs, beaten
- 2 tablespoons vegetable oil or sesame oil, divided
- 3 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon toasted sesame seeds for garnish (optional)
Instructions
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Pour in the beaten eggs and gently scramble until just cooked. Remove and set aside.
- Add the remaining oil to the skillet.
- Sauté the onion for 2-3 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the peas and carrots and cook for 2 minutes.
- Add the cold cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes.
- Add the soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt. Toss well to coat the rice evenly.
- Return the scrambled eggs to the skillet and gently mix them into the rice.
- Stir in the sliced green onions.
- Cook for another 1-2 minutes until everything is heated through.
- Garnish with sesame seeds and serve immediately.
Notes
- Day-old chilled rice produces the best fried rice texture.
- Cook over high heat for authentic wok-style flavor.
- Add cooked chicken, shrimp, beef, or tofu for a heartier meal.
- Customize with corn, broccoli, mushrooms, or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese