Make this quick and flavorful egg fried rice in just 15 minutes! Perfect as a simple meal or a side dish to classics like chicken and broccoli or Mongolian beef. Craving shrimp? Try our shrimp fried rice or level it up with our house special fried rice recipe. Now you can enjoy this takeout favorite right at home!
Ingredients:
- Day-old rice: Essential for a chewy texture and avoiding clumping.
- Eggs: For aroma and flavor.
- Yellow onion: Adds sweetness and fragrance.
- Peas and carrots: Classic veggies for fried rice; use frozen or fresh.
- Shaoxing rice wine: Enhances aroma (optional).
- Soy sauce & oyster sauce: Key seasonings for umami.
- Optional garnishes: Sesame oil, green onions, sesame seeds.
Oyster Sauce Substitutes:
- Sweet soy sauce: Use ½ tbsp sweet soy sauce + 1½ tbsp soy sauce.
- Extra soy sauce: Use 2 tbsp total soy sauce + a pinch of sugar.
- Mushroom oyster sauce: A vegan-friendly option.
Instructions:
- Prep rice: Break up day-old rice by hand or in a resealable bag.
- Scramble eggs: Heat oil in a wok, cook beaten eggs, and set aside.
- Stir-fry veggies: Sauté onion, peas, and carrots until fragrant.
- Combine: Add rice, eggs, and a drizzle of oil. Stir-fry until combined.
- Pro Tip: If using sticky rice, pre-fry it in oil to prevent clumping.
- Add wine: Drizzle Shaoxing rice wine; stir-fry until fragrant.
- Season: Add soy sauce and oyster sauce, tossing until evenly coated.
- Finish: Mix in sesame oil and green onions. Garnish with more green onions and sesame seeds.
Storage & Reheating:
- Fridge: Store in an airtight container for 3-4 days.
- Microwave: Add a splash of water; stir midway for even heating.
- Stovetop: Stir-fry with a little water until heated through.
Tips:
- Use day-old rice to avoid mushiness. Dry freshly cooked rice on a sheet pan before chilling.
- Stir-fry sticky rice in oil first for better separation.
- For a restaurant-style presentation, shape rice in a bowl before plating.
Enjoy the authentic flavors of Chinese takeout right in your kitchen with this easy recipe!
1
servings5
minutes10
minutesThis delicious and simple egg fried rice is ready in just 15 minutes, making it perfect for a quick weekday meal or as a flavorful side to dishes like chicken and broccoli or Mongolian beef. Prefer shrimp? Try our shrimp fried rice or go all out with our house special fried rice!
Ingredients
2 cups day-old white rice (preferably long grain)
2 large eggs, beaten
½ small yellow onion, diced
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, sliced (green part only, optional for garnish)
Toasted sesame seeds (optional for garnish)
Cooking oil, as needed
Directions
- Prepare the rice:
- Break apart the day-old rice by rubbing it between your hands or placing it in a sealed freezer bag and gently rubbing the bag until the grains separate. Set aside.
- Cook the eggs:
- Heat 2 tablespoons of oil in a wok or large nonstick pan over medium-high heat. When the oil is hot, add the beaten eggs. Let them sizzle and cook for a few seconds before scrambling them into smaller pieces. Remove from the pan and set aside.
- Stir-fry the vegetables:
- In the same wok or pan, add a small amount of oil over medium-high heat. Once hot, add the diced onion, peas, and carrots. Stir-fry for 15-30 seconds until the onion becomes fragrant and translucent.
- Combine rice and eggs:
- Add the rice and scrambled eggs to the pan. Drizzle a bit more oil (about 1 tablespoon) around the pan and stir-fry until everything is well mixed.
- Add the wine:
- Drizzle the Shaoxing rice wine around the pan and stir-fry for 30 seconds until the rice becomes fragrant and the alcohol has cooked off.
- Season the rice:
- Stir in the soy sauce and oyster sauce. Stir-fry for 2-3 minutes until the rice is evenly coated and heated through.
- Finish the dish:
- Add the sesame oil and sliced green onions, tossing briefly to combine.
- Garnish and serve:
- Garnish with more green onions and sesame seeds if desired. Serve hot and enjoy!