Description
This Easy Egg Fried Rice recipe is a quick and flavorful dish made with day-old long grain white rice, scrambled eggs, sautéed onions, and optional peas and carrots. Enhanced with light soy sauce, oyster sauce, and toasted sesame oil, it delivers a perfect balance of savory and umami flavors. Garnished with green onions and sesame seeds, this classic fried rice is a convenient and satisfying meal suitable for any day.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- 1/2 small yellow onion, small dice
Additional Ingredients:
- 2 tablespoons frozen peas and carrots, thawed (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, just the green part sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil as needed for cooking
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag and separating the grains to ensure there are no clumps, which helps achieve the perfect texture when frying.
- Cook Eggs: Heat a wok or large pan with a little oil over medium-high heat, then pour in the beaten eggs. Cook until just scrambled and softly set, then remove 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 tender, about 2-3 minutes.
- Add Rice and Eggs: Add the broken-apart rice to the pan with the vegetables, stirring constantly. Then fold the scrambled eggs back into the mixture, adding additional oil as needed to prevent sticking.
- Season and Finish: Pour in the Shaoxing rice wine, light soy sauce, oyster sauce, and toasted sesame oil. Stir well to evenly coat all ingredients with the sauces and flavorings. Cook for a few more minutes, stirring frequently to heat through and meld flavors.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if using. Serve hot and enjoy your flavorful egg fried rice!
Notes
- Day-old long-grain rice works best for this recipe because it has a drier texture that prevents clumping.
- If using freshly cooked rice, let it cool and dry slightly before using to avoid sogginess.
- For stickier rice varieties, lightly coat the grains in oil before stir-frying with the vegetables to improve separation.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 215mg
