Description
This classic Egg Fried Rice recipe is a flavorful and quick meal made with cold cooked rice, scrambled eggs, fresh green onions, frozen vegetables, and a savory blend of sauces. Perfect as a side or light main dish, it combines simple ingredients for a delicious Asian-inspired dish that’s easy to prepare on the stovetop.
Ingredients
Units
Scale
Rice & Eggs
- 4-5 cups cold cooked rice
- 5 whole eggs
- 6 green onions, chopped (separate whites and greens)
Vegetables
- 2 cups frozen vegetables
Seasonings & Sauces
- 1 tsp sugar
- Salt, to taste
- 2 tsp white pepper (divided)
- 5 tbsp oil
- 2.5 tbsp vegetarian oyster sauce
- 1.5 tbsp soy sauce
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together 5 whole eggs with 1 tsp of white pepper and salt to taste until well combined.
- Heat Oil and Cook Eggs: Turn the stovetop heat to medium-high and add 5 tablespoons of oil to the pan. Once the oil is hot, add the white parts of the chopped green onion followed by the egg mixture. Allow the eggs to sit undisturbed for about 30 seconds, then continue frying and gently breaking the eggs apart for 2-3 minutes until softly scrambled.
- Add Vegetables and Scramble: Add frozen vegetables to the pan with the eggs and scramble together for 1-2 minutes to heat through and combine flavors.
- Combine Rice and Seasonings: Increase the heat to high, add the cold cooked rice to the pan along with 1 tsp white pepper, soy sauce, vegetarian oyster sauce, and sugar. Stir-fry all ingredients together for 2-3 minutes, ensuring the rice is evenly coated and heated through.
- Finish with Green Onions: Add the green parts of the chopped green onions and sauté for an additional 1-2 minutes to add freshness and aroma. Taste and adjust salt or seasoning as needed before serving.
Notes
- For best results, wet your hands with water before breaking apart the cold cooked rice to prevent clumping and reduce cooking time.
- Using cold cooked rice helps achieve the characteristic texture of fried rice and prevents it from becoming mushy.
- Feel free to substitute frozen vegetables with fresh ones such as peas, carrots, and corn based on availability.
- You can adjust the amount of soy sauce and vegetarian oyster sauce to taste depending on preferred saltiness and umami level.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 180 mg
