Ingredients
Scale
- 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