Egg Fried Rice is a quick and easy dish that brings comfort and satisfaction in just one bowl. Whether you have leftover rice or simply want a tasty side dish, this recipe fits perfectly into your meal plan. It’s delicious, versatile, and perfect for using up ingredients in your fridge.
How to Make Easy Egg Fried Rice
Ingredients:
- 2 cups day old white rice (preferably long grain)
- 2 large eggs (beaten)
- ½ small yellow onion (small dice)
- 2 tablespoons frozen peas and carrots (thawed) (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce (light sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion (just the green part sliced) (optional for garnish)
- Toasted sesame seed (optional for garnish)
- Oil (as needed for frying)
Directions:
Break apart the day old rice by rubbing the rice between your hands. Set aside until needed. (You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.)
In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediately. Let the eggs cook for a few seconds, then scramble them into smaller pieces. Remove from the pan and set aside.
In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir-fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir-fry briefly until everything is well combined.
Drizzle the Shaoxing cooking wine around the pan and stir-fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You’ll know when you can’t smell any leftover alcohol.
Then, add the soy sauce and oyster sauce. Stir-fry for a few minutes until the rice looks even in color and is hot throughout.
Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!
How to Serve Easy Egg Fried Rice
Serve your Egg Fried Rice hot in a bowl. You can enjoy it on its own or as a side dish with other main courses. If you want to make a complete meal, pair it with grilled chicken, shrimp, or tofu.
How to Store Easy Egg Fried Rice
If you have leftovers, let the fried rice cool down, then store it in an airtight container. It can last in the refrigerator for up to three days. When you are ready to eat it again, just reheat in the microwave or in a pan on the stove until hot.
Tips to Make Easy Egg Fried Rice
- Use day-old rice for the best texture. Fresh rice can be too sticky.
- Add more vegetables like bell peppers, edamame, or broccoli for extra nutrition.
- Adjust the amount of soy sauce based on your taste preference.
Variation
You can customize this recipe by adding proteins such as chicken, shrimp, or tofu. For a slightly spicy kick, add some chili sauce or red pepper flakes.
FAQs
1. Can I use fresh rice instead of day-old rice?
It’s best to use day-old rice because it is drier and easier to separate. Fresh rice can be too sticky, making it hard to fry properly.
2. What can I use if I don’t have Shaoxing rice wine?
If you don’t have Shaoxing rice wine, you can leave it out or use a splash of white wine or chicken broth for flavor.
3. Can I make this recipe vegetarian?
Yes! Simply replace the oyster sauce with a vegetarian alternative or omit it entirely, and you’ll have a tasty vegetarian dish.
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Easy Egg Fried Rice
A quick and easy recipe for delicious egg fried rice, perfect for using up leftover rice and incorporating various ingredients.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 2 cups day old white rice (preferably long grain)
- 2 large eggs (beaten)
- ½ small yellow onion (small dice)
- 2 tablespoons frozen peas and carrots (thawed) (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce (light sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion (just the green part sliced) (optional for garnish)
- Toasted sesame seed (optional for garnish)
- Oil (as needed for frying)
Instructions
- Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.
- In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When hot, add the beaten eggs. Scramble the eggs into smaller pieces. Remove and set aside.
- In the same wok, add a small amount of oil. Add onion, peas, and carrots. Stir-fry until onion is fragrant and translucent, about 15 to 30 seconds.
- Add the rice and scrambled eggs, drizzle another tablespoon of oil, and stir-fry briefly until combined.
- Add Shaoxing cooking wine and stir-fry for about 30 seconds until fragrant and the alcohol is cooked off.
- Add soy sauce and oyster sauce. Stir-fry until rice is hot and evenly colored.
- Finish with sesame oil and sliced green onions. Toss briefly to combine.
- Garnish with more green onion and sesame seeds. Serve hot.
Notes
Best served fresh but can be stored in an airtight container for up to three days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian