Description
Easy Egg Fried Rice is a quick and flavorful dish made with day-old rice, scrambled eggs, soy sauce, and simple aromatics. It’s a perfect weeknight meal or side dish that’s ready in just 15 minutes.
Ingredients
- 2 cups day-old cooked white rice (preferably long grain)
- 2 large eggs, beaten
- 1/2 cup yellow onion, finely diced
- 1/2 cup frozen peas and carrots, thawed (optional)
- 1 1/2 tablespoons soy sauce (low sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 2 tablespoons neutral oil (for cooking)
- 2 green onions (green parts only), sliced for garnish
- Toasted sesame seeds (optional, for garnish)
Instructions
- Break up the day-old rice with your hands or in a resealable bag to separate the grains.
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Scramble the eggs until just cooked. Remove and set aside.
- Add remaining oil to the pan and sauté the onion, peas, and carrots until the onion is translucent and the vegetables are tender.
- Add rice and cooked eggs to the pan. Stir fry, breaking up clumps, until everything is heated through.
- Drizzle in soy sauce and oyster sauce. Toss until evenly coated and heated.
- Add sesame oil and green onions. Stir to combine, then remove from heat.
- Garnish with extra green onions and sesame seeds, if desired. Serve hot.
Notes
- Add cooked chicken, tofu, or shrimp for extra protein.
- Try mushrooms, bell peppers, or corn for more veggies.
- Use mushroom oyster sauce or extra soy sauce with a pinch of sugar for a shellfish-free version.
- Spice it up with chili oil, white pepper, or red pepper flakes.
- Always use cold, day-old rice for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg
