Description
This easy egg fried rice recipe is a quick and flavorful dish perfect for using up day-old rice. Featuring scrambled eggs, sautéed onions, and optional peas and carrots, it’s seasoned with soy sauce, oyster sauce, and a touch of toasted sesame oil for a savory taste. A versatile and satisfying single-serving meal that can be prepared in under 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)
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)
Cooking Oil
- Oil as needed for cooking (such as vegetable oil or canola oil)
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag and gently separating the grains to prevent clumping during frying.
- Cook Eggs: Heat a wok or frying pan over medium heat and add a bit of oil. Pour in the beaten eggs and scramble them gently until just cooked through. Remove the eggs from the pan and set aside.
- Sauté Veggies: In the same wok or pan, add more oil if needed. Sauté the diced yellow onion along with the thawed peas and carrots until fragrant and the vegetables are tender, about 3-4 minutes.
- Add Rice and Eggs: Stir in the separated rice and cooked scrambled eggs. Toss everything together, adding additional oil if the mixture seems dry to ensure even cooking and prevent sticking.
- Season and Finish: Pour in the Shaoxing rice wine (if using), light sodium soy sauce, oyster sauce, and toasted sesame oil. Stir well to evenly coat the rice and combine all flavors thoroughly. Finally, mix in the sliced green onions.
- Garnish and Serve: Transfer the fried rice to a serving dish. Garnish with extra sliced green onions and toasted sesame seeds if desired. Serve hot to enjoy the best taste and texture.
Notes
- Using day-old rice is essential as it’s drier and prevents clumping during frying.
- Feel free to add other vegetables like bell peppers or corn for more flavor and nutrition.
- Adjust soy sauce and oyster sauce amounts to taste, especially if using low-sodium varieties.
- The Shaoxing rice wine and toasted sesame oil are optional but add authentic depth to the dish.
- This recipe serves one but can be easily scaled up for more servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
