Description
A quick and easy version of classic egg fried rice that tastes like your favorite takeout, ready in just 20 minutes.
Ingredients
Scale
- 300 g long-grain white rice (1 1/2 cups uncooked)
- 2 tbsp neutral oil (30 ml)
- 3 large eggs
- 1 small yellow onion or shallot (about 70 g, finely diced)
- 2 cloves garlic (6 g, minced)
- 100 g frozen peas (about 3/4 cup)
- 100 g frozen carrots (about 3/4 cup)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp oyster sauce (optional, 15 ml)
- 1 tsp toasted sesame oil (5 ml)
- 1 tsp kosher salt (6 g)
- 2 fresh scallions (thinly sliced)
- White pepper or black pepper (to taste)
Instructions
- Prepare the rice: Measure cooked rice (600 g, about 4 cups) and break up any clumps. Beat eggs lightly with a pinch of salt.
- Heat the pan: Heat the wok over high heat for 2–3 minutes, then add oil and let it shimmer.
- Cook the eggs: Pour beaten eggs into the pan, scramble until just cooked, and transfer to a plate.
- Sauté the aromatics: Add diced onion and sauté until translucent, then add garlic and cook until aromatic.
- Fry the rice: Add cold rice to the pan and stir-fry for 2–3 minutes until dry and separated.
- Season and finish: Stir in peas and carrots, return eggs to the pan, add soy sauce, oyster sauce, and sesame oil, then toss and serve.
Notes
For best results, use cold, day-old rice and do not overcrowd the pan for frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 155mg