5.0 from 6 votes
Vegetable Fried Rice with Egg
Your vegetarian (and meat-loving) homies will thank you for this 10-minute Vegetable Fried Rice with Egg because they gotta eat good too!
Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 4 servings
Calories: 265 kcal
Course:
Side Dish , Breakfast
Cuisine:
Asian , Chinese
Ingredients
Sauce
- 2 tablespoons soy sauce
- 1 tablespoons Shaoxing wine
- 4 teaspoons Mushroom “Oyster” Stir-Fry Sauce
- 1 teaspoons dark soy sauce
- ¼ teaspoon sugar
- 1/4 teaspoon white pepper
Ingredients
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Cup of Yum
Notes
- Convenient Veggies: No need to thaw frozen vegetables. Keep the heat high to avoid steaming the fried rice. For fresh veggies, dice them finely and keep them uniform for quick and even cooking.
- Protein Boost: Add your favorite meat for extra flavor. Thinly cut bacon, ham, chicken, or sausage work well. Leftover protein can be used too. Saute the meat before adding onions, then continue with the recipe.
- Rice Tips: Cold leftover rice absorbs liquid better than freshly cooked rice. Long grain rice creates flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice as they become stickier.
- Soy Sauces: Regular and light soy sauces add salty flavor. Dark soy sauce provides a deep, rich color. It's highly recommended, but omitting it will result in a lighter-colored dish. Find both at Asian markets.
Nutrition Information
Serving
0.25recipe
Calories
265kcal
(13%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
750mg
(31%)
Potassium
254mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2490IU
(50%)
Vitamin C
9mg
(10%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 265kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 750mg | 31% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.