Description
Egg Fried Rice is a quick and flavorful Asian-inspired dish made with cold-cooked rice, scrambled eggs, green onions, vegetables, and a savory blend of soy sauce and vegetarian oyster sauce. This recipe delivers a perfect balance of fluffy rice, tender eggs, and crisp vegetables, making it an ideal meal for lunch or dinner.
Ingredients
Units
Scale
Main Ingredients
- 4-5 cups Cold Cooked Rice
- 5 Whole Eggs
- 6 Green Onions, chopped (separate whites and greens)
- 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 Eggs: In a bowl, whisk together 5 whole eggs with 1 tsp of white pepper and salt to taste. This mixture will create fluffy, flavorful scrambled eggs for the fried rice.
- Heat the Oil and Cook Egg Whites: Heat 5 tbsp of oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the white parts of the green onions and pour in the egg mixture. Let the eggs sit untouched for 30 seconds to begin setting.
- Scramble the Eggs: After 30 seconds, gently break the eggs apart with a spatula and cook for 2-3 minutes until they are nearly cooked through but still tender.
- Add Vegetables: Add 2 cups of frozen vegetables to the pan and scramble them together with the eggs for 1-2 minutes to heat through and incorporate flavors.
- Incorporate 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 thoroughly combine and heat the rice.
- Add Green Onion Greens: Stir in the green parts of the chopped green onion and sauté for another 1-2 minutes to add freshness and mild onion flavor.
Notes
- Quick tip: Wet your hands before breaking apart the cold rice to prevent sticking and cut down the cooking time.
- Using cold cooked rice helps achieve better texture and prevents the rice from becoming mushy.
- You can adjust the amount of soy sauce and vegetarian oyster sauce to taste, especially if you prefer it saltier or more savory.
- Feel free to substitute frozen mixed vegetables with fresh seasonal vegetables for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
