Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Egg Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 122 reviews
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Description

This Easy Egg Fried Rice recipe is a quick and flavorful dish perfect for using up day-old rice. Combining scrambled eggs, sautéed onions, peas, and carrots with savory soy and oyster sauces, it creates a classic, satisfying meal with optional garnishes like green onions and toasted sesame seeds. Ideal for a speedy weeknight dinner or a delicious side, this fried rice offers a perfect balance of texture and umami-rich flavors.

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

  1. Prepare Rice: Break apart the day-old rice by rubbing it between your hands or in a bag until the grains are separated to prevent clumping during cooking.
  2. Cook Eggs: Heat a wok or pan with some oil and cook the beaten eggs until they are scrambled and just set. Remove from the pan and set aside.
  3. Sauté Veggies: In the same wok or pan, add more oil if needed and sauté the diced yellow onion along with the thawed peas and carrots until they are fragrant and slightly softened.
  4. Add Rice and Eggs: Stir the separated rice and scrambled eggs back into the wok or pan, mixing thoroughly with the sautéed vegetables. Add additional oil if the mixture seems dry to help with frying.
  5. Season and Finish: Pour in the Shaoxing rice wine (if using), light soy sauce, oyster sauce, and toasted sesame oil for aroma and flavor. Stir well to coat all the rice evenly and cook until heated through.
  6. Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot as a main or side dish.

Notes

  • Day-old long-grain rice works best for this recipe for the ideal texture.
  • If using fresh rice, ensure it is slightly drier than usual for better results.
  • For stickier rice types, lightly coat grains in oil before stir-frying with veggies to prevent clumping.

Find it online: https://lazydayrecipes.com/easy-egg-fried-rice-recipe/