Description
This easy egg fried rice recipe is a quick and flavorful dish that uses day-old long grain rice, scrambled eggs, and a medley of seasonings and vegetables. Perfect for a simple, satisfying meal, it features a balance of savory soy and oyster sauces with the aromatic touch of sesame oil and green onions for garnish.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- 1/2 small yellow onion, small dice
Additional Ingredients:
- 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, just the green part sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil as needed for cooking
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag and separating the grains until they are loose and fluffy to prevent clumping during cooking.
- Cook Eggs: Heat a wok or pan over medium-high heat, add a little oil, then pour in the beaten eggs. Stir gently to scramble the eggs until just cooked through, then transfer them to a plate and set aside.
- Sauté Veggies: In the same wok or pan, add more oil if needed and sauté the diced onion, peas, and carrots until they become fragrant and tender, about 2-3 minutes.
- Add Rice and Eggs: Add the separated rice and scrambled eggs back into the wok. Stir-fry together, ensuring the rice is evenly mixed with the eggs and vegetables. Add additional oil as necessary to keep the rice from sticking.
- Season and Finish: Pour in the Shaoxing rice wine, light soy sauce, oyster sauce, and toasted sesame oil. Stir well to coat all ingredients and heat through for another 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot for the best flavor and texture.
Notes
- Day-old long-grain rice works best for this recipe for the ideal texture and to prevent sogginess.
- If using freshly cooked rice, ensure it is slightly dried out to avoid clumping.
- For stickier rice varieties, lightly coat the grains in oil before stir-frying with veggies to keep them separate.
