5 from 15 votes
Egg Fried Rice Recipe
This Egg Fried Rice features cooked rice quickly stir-fried with fluffy scrambled eggs, diced vegetables like carrot, celery, onion, corn, and green peas. A sauce blend of soy, oyster sauce, Shaoxing wine, and sugar season the mixture, which is finished with sliced green onions, salt, and pepper. The result is a flavorful, textured rice dish with tender vegetables and savory, slightly sweet notes.
Prep Time
20 mins
Cook Time
10 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.