Egg Fried Rice Recipe
This delicious Egg fried rice recipe cooks in a matter of minutes and is loaded with stir-fried vegetables in a savory soy sauce.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 3 tablespoons cooking oil
- 5 whisked large eggs
- 1 peeled small diced carrot
- 1 small diced rib of celery
- ½ cup small diced yellow onion
- 1 trimmed ear of fresh corn
- 4 cups cooked rice
- 1 cup peas
- ¼ cup sliced green onions
- coarse salt and fresh cracked pepper to taste
Instructions
- In a small bowl, mix the soy sauce, oyster sauce, Shaoxing wine, and sugar. Set it to the side.
- Next, whisk the eggs together in a medium-sized bowl.
- Add 3 tablespoons of cooking oil to a wok and heat over medium-high heat until it begins to smoke lightly.
- Pour in the whisked eggs and immediately start to push the eggs off the side of the pan using a spoon or spatula to create fluffy, large curd, eggs.
- Once they are scrambled and cooked through, set them to the side, reserving some oil in the pan.
- Add in the vegetables and stir fry over medium-high heat for 2 to 3 minutes or until they become softened.
- Turn the heat to low-medium, place the cooked eggs back in the wok along with the cooked rice, and fold the ingredients together until combined and the rice is broken up into individual grains.
- Pour in the sauce and continue folding until it is mixed in.
- Finish by stirring the peas, green onions, salt, and pepper.
- Serve with an optional garnish of sliced green onions.
Notes
Make-Ahead: You can make this recipe up to 30 minutes ahead of time. Keep it warm in the wok, covered over very low heat before serving.
How to Reheat: Place your desired amount of egg fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot.
How to Store: Place covered in the refrigerator for up to 5 days. You can also freeze this covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
Your oil must be smoking first in your wok before cooking.
Everything cooks exceptionally quickly, including the veggies.
Another soy sauce substitute is coconut aminos.
It is ok if you are heavier or lighter in the amount of vegetables I use.
Nutrition
Calories: 238kcalCarbohydrates: 12gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 205mgSodium: 977mgPotassium: 318mgFiber: 3gSugar: 5gVitamin A: 3230IUVitamin C: 18mgCalcium: 62mgIron: 2mg