Description
This egg fried rice is a quick, flavorful dish that’s perfect for using up leftover rice. With simple ingredients like scrambled eggs, vegetables, and a savory blend of sauces, it comes together in minutes, making it an ideal weeknight meal or side dish. The use of day-old rice gives the perfect texture for stir-frying, while the combination of soy sauce, sesame oil, and optional oyster sauce adds rich umami flavor.
Ingredients
three cups cooked rice, preferably day-old
three large eggs
two tablespoons soy sauce or tamari for gluten-free
one tablespoon oyster sauce, optional, for extra flavor
one teaspoon sesame oil
two tablespoons vegetable oil
one half cup frozen peas and carrots, thawed
two green onions, chopped
one clove garlic, minced
one half teaspoon ginger, minced, optional
salt and black pepper, to taste
Instructions
If your rice is freshly cooked, spread it out on a baking sheet to cool and dry slightly before using. Day-old rice works best because it is less sticky and fries more evenly. Beat the eggs in a small bowl and season lightly with salt.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove the cooked eggs from the skillet and set aside.
In the same skillet, add the remaining one tablespoon of vegetable oil. Sauté the garlic, ginger if using, and green onions for one to two minutes until fragrant. Stir in the thawed peas and carrots, cooking for another two minutes until heated through.
Increase the heat to high and add the cooked rice to the skillet. Stir-fry for two to three minutes, breaking up any clumps and ensuring the rice is evenly heated and slightly crisped.
Add the soy sauce, oyster sauce if using, and sesame oil to the rice. Stir well to coat the rice evenly with the sauces. Return the scrambled eggs to the skillet, breaking them into smaller pieces and mixing them into the rice thoroughly.
Taste the fried rice and adjust the seasoning with additional soy sauce, salt, or black pepper as needed. Garnish with more chopped green onions and serve hot.
Notes
For best results, use rice that has been refrigerated overnight, as it has a firmer texture that prevents clumping during stir-frying. Feel free to customize by adding other vegetables such as bell peppers, corn, or bean sprouts. If you prefer a spicier version, a dash of chili sauce or sriracha can be added along with the sauces. This dish can also be turned into a complete meal by adding diced chicken, shrimp, or tofu.