Ingredients
Scale
- 3 cups cooked jasmine or long-grain rice (preferably cold or day-old rice for best results)
- 2 tablespoons vegetable oil or sesame oil
- 3 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots (optional)
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1 tablespoon oyster sauce (optional for added umami)
- 1 teaspoon sesame oil (for flavor)
- Salt and pepper, to taste
- Green onions (scallions) for garnish
- A pinch of white pepper (optional)
- Red chili flakes (optional, for some heat)
- 1 tablespoon sugar (optional, to balance flavors)
Ingredient Highlights
- Rice: Day-old rice is ideal for fried rice as it’s drier and doesn’t become mushy when fried. If you’re using fresh rice, let it cool completely before cooking.
- Eggs: Eggs add a soft texture and protein to the dish. They’re a key component of the fried rice and make it rich and satisfying.
- Soy Sauce: Soy sauce is a must-have for any fried rice recipe, giving it a deep savory flavor that makes the dish irresistible.
- Oyster Sauce: While optional, oyster sauce adds a wonderful umami kick that enhances the overall flavor of the dish.
- Vegetables: Feel free to add your choice of vegetables. Classic additions include peas, carrots, and green onions, but mushrooms, bell peppers, or even baby corn are great options.
- Sesame Oil: A dash of sesame oil adds a nutty, aromatic finish that truly elevates the dish.
Instructions
Prepare the Ingredients
- Cook the Rice: If you don’t have leftover rice, cook your rice according to the package instructions. Spread it out on a tray to cool, or refrigerate it for a few hours to prevent it from becoming mushy when frying.
- Chop the Vegetables: Finely chop the onion and garlic. If using frozen peas and carrots, thaw them in warm water and drain well.
- Whisk the Eggs: Crack the eggs into a small bowl and beat them lightly with a pinch of salt and pepper.
Cook the Egg Fried Rice
- Heat the Pan: Heat a large wok or frying pan over medium-high heat and add 1 tablespoon of vegetable or sesame oil. Let the oil heat up until it shimmers.
- Scramble the Eggs: Pour in the beaten eggs and scramble them until they’re just cooked through. Once cooked, remove the eggs from the pan and set them aside.
- Sauté the Onion and Garlic: Add another tablespoon of oil to the pan. Once hot, sauté the chopped onion and garlic until fragrant and softened, about 2 minutes.
- Add Vegetables: Stir in the peas and carrots (or any other vegetables you like) and cook for 1-2 minutes, just until heated through.
Combine the Rice and Seasonings
- Add the Rice: Add the cold, cooked rice to the pan. Break up any clumps and stir-fry the rice for a few minutes until it’s heated through and lightly toasted.
- Season the Rice: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to ensure the rice is evenly coated. Taste and adjust seasoning with additional salt, pepper, and sugar if desired.
- Add the Eggs: Return the scrambled eggs to the pan and fold them into the rice. Stir everything together until well combined.
- Finish with Green Onions: Garnish the fried rice with chopped green onions and serve hot.
Serve the Egg Fried Rice
- Plate and Serve: Serve the Egg Fried Rice on its own or as a side dish to complement your favorite protein or vegetables.
- Prep Time: 5 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 12g
- Carbohydrates: 45g
- Protein: 9g