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Egg Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 116 reviews
  • Author: Villerius
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegetarian

Description

A quick and flavorful egg fried rice recipe featuring cold cooked rice, scrambled eggs, and mixed vegetables, seasoned with soy sauce, vegetarian oyster sauce, and a touch of sweetness. This easy stir-fried dish is perfect for a satisfying weeknight meal.


Ingredients

Units Scale

Egg Mixture

  • 5 Whole Eggs
  • 1 tsp White Pepper
  • Salt to taste

Rice and Vegetables

  • 4-5 cups Cold Cooked Rice
  • 2 cups Frozen Vegetables
  • 6 Green Onions, chopped (separate whites and greens)

Seasonings and Oils

  • 5 tbsp Oil
  • 2.5 tbsp Vegetarian Oyster Sauce
  • 1.5 tbsp Soy Sauce
  • 1 tsp Sugar
  • 2 tsp White Pepper (divided)

Instructions

  1. Prepare the Egg Mixture: In a bowl, whisk 5 whole eggs with 1 tsp white pepper and salt to taste until well combined.
  2. Heat Oil and Cook Eggs: Heat 5 tbsp of oil in a pan or wok over medium-high heat. Once hot, add the white parts of the chopped green onions and immediately pour in the egg mixture. Let the eggs sit undisturbed for 30 seconds, then scramble and cook for 2-3 minutes until firmly set but still moist.
  3. Add Vegetables: Add 2 cups of frozen vegetables to the scrambled eggs and stir-fry for 1-2 minutes until vegetables are heated through.
  4. Combine Rice and Seasonings: Increase the heat to high and add the cold cooked rice to the pan along with 1 tsp white pepper, soy sauce, vegetarian oyster sauce, and sugar. Stir-fry everything together for 2-3 minutes to combine flavors and heat the rice thoroughly.
  5. Finish with Green Onion Greens: Add the green parts of the chopped green onions and sauté for an additional 1-2 minutes before serving.

Notes

  • Using cold cooked rice helps prevent the rice from becoming mushy and promotes better texture in fried rice.
  • You can substitute frozen vegetables with fresh ones such as peas, carrots, and corn for a fresher taste.
  • Adjust soy sauce and oyster sauce according to your preferred saltiness and flavor intensity.
  • For a non-vegetarian version, you may use regular oyster sauce or add cooked meat or shrimp.
  • Make sure your wok or pan is hot enough to achieve a good sear and proper stir-fry texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 14g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 180mg