5.0 from 15 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 238 kcal
Course:
Side Dish
Cuisine:
Chinese
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.
Cup of Yum
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 Information
Calories
238kcal
(12%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
205mg
(68%)
Sodium
977mg
(41%)
Potassium
318mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3230IU
(65%)
Vitamin C
18mg
(20%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 205mg | 68% |
| Sodium | 977mg | 41% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3230IU | 65% |
| Vitamin C | 18mg | 20% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.