Egg Fried Rice
Whip up this quick, delicious Egg Fried Rice in just 15 minutes! Perfect as a satisfying main dish or a flavorful side, this Chinese takeout favorite is simple enough for weeknights and flexible enough for leftovers. Get ready to make the best egg fried rice with restaurant-style flavor right from your kitchen.
Equipment
- wok or large skillet Essential for high-heat stir-frying
- Spatula For tossing and stirring
- Mixing bowl For beating the eggs
Ingredients
- 2 cups cooked day-old long-grain white rice
- 2 large eggs, beaten
- 0.5 small yellow onion, finely diced
- 2 tablespoons peas and carrots (fresh or frozen)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (or mushroom oyster sauce)
- 1 tablespoon cooking oil (plus more as needed)
- 1 teaspoon sesame oil (optional)
- 1 stalk green onion, sliced thin for garnish
- sesame seeds for serving (optional)
Instructions
- Warm your wok or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the beaten eggs. Let them set slightly, then scramble until just cooked. Remove and set aside.
- Add a touch more oil, toss in diced onion, peas, and carrots. Stir-fry for about a minute until fragrant and lightly golden.
- Add the day-old rice and break up any clumps. Stir-fry for another 2 minutes until the rice is hot, fluffy, and a bit toasty.
- Return the scrambled eggs to the pan. Pour in soy sauce and oyster sauce. Stir everything together until evenly coated and golden brown.
- Drizzle sesame oil, toss once more, and sprinkle with green onions. Serve warm with sesame seeds if desired.
Notes
Use day-old rice for the best texture. Freshly cooked rice can become mushy when fried. If you like heat, drizzle in chili oil or sriracha before serving. For extra protein, add diced chicken, shrimp, or tofu.