Egg Fried Rice Recipe
User Reviews
5
Egg Fried Rice Recipe
Description
The recipe begins by mixing a sauce of soy sauce, oyster sauce, Shaoxing wine, and sugar to flavor the rice. Eggs are whisked and cooked in a hot wok with oil to produce large, fluffy curds, then set aside. Vegetables including diced carrot, celery, onion, and fresh corn cook briefly before adding the eggs back in along with cooked rice to be gently folded together, breaking up clumps and distributing ingredients evenly.
Pouring the prepared sauce over the rice mixture and folding thoroughly seasons the dish, with finishing touches of peas, green onions, salt, and pepper added at the end. Cooking over high heat with oil ensures some slight crispness on the rice grains, enhancing texture.
The dish can be prepared shortly before serving, held warm briefly, or stored refrigerated for up to five days or frozen up to three months. Reheating is recommended quickly in a hot wok with oil to refresh texture and heat through effectively.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 3 tablespoons neutral cooking oil generic cooking oil
- 5 egg large, whisked
- 1 carrot peeled, small diced
- 1 celery small diced rib
- ½ cup onion small diced yellow
- 1 fresh corn trimmed ear
- 4 cups rice cooked
- 1 cup pea
- ¼ cup green onion sliced
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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
- This egg fried rice can be made up to 30 minutes ahead and kept warm covered on very low heat before serving.
- To reheat, stir-fry rice in a hot wok with a bit of oil over high heat for 2 to 3 minutes until heated through.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in the fridge overnight before reheating.
- Ensure the oil is smoking hot before cooking the eggs and vegetables for proper texture.
- Coconut aminos can substitute soy sauce if desired.
- Vegetable amounts can be adjusted based on preference without impacting the recipe significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% 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.
User Reviews
Overall Rating
5
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