Description
A quick and easy egg fried rice recipe perfect for using day-old rice, combining scrambled eggs, sautéed vegetables, and savory sauces for a flavorful and satisfying meal in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- 1/2 small yellow onion, small dice
- 2 tablespoons frozen peas and carrots, thawed (optional)
- Oil as needed for cooking
Seasonings and Sauces
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
Garnishes
- 1 stalk green onion, just the green part sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag until the grains are separated to prevent clumping during frying.
- Cook Eggs: Heat a wok or frying pan over medium heat with a bit of oil, then pour in the beaten eggs and scramble until just cooked. 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 onion along with thawed peas and carrots until fragrant and vegetables are tender.
- Add Rice and Eggs: Stir in the separated rice and cooked scrambled eggs, tossing everything together and adding additional oil if the mixture seems dry, to ensure even cooking.
- Season and Finish: Pour in the Shaoxing rice wine (if using), soy sauce, oyster sauce, and toasted sesame oil. Stir well to evenly coat the rice and combine all flavors thoroughly. Finish by mixing in the sliced green onions.
- Garnish and Serve: Transfer the fried rice to a serving dish and garnish with extra green onions and toasted sesame seeds if desired. Serve hot for best taste and texture.
Notes
- Day-old rice works best because it is drier and less likely to clump during frying.
- You can substitute Shaoxing rice wine with dry sherry or omit it if unavailable.
- Add more vegetables or protein of your choice for variation.
- Use light sodium soy sauce to control the salt level.
- Toasted sesame oil adds a nutty flavor but is optional.
- Serve immediately for best texture; fried rice tends to dry out if kept for too long.
