Description
A quick and flavorful Egg Fried Rice recipe combining scrambled eggs, fresh green onions, and mixed vegetables with savory soy and vegetarian oyster sauces. Perfect as a satisfying meal or side dish, this classic fried rice uses cold cooked rice for the ideal texture and comes together in just 25 minutes.
Ingredients
Units
Scale
Rice and Vegetables
- 4-5 cups Cold Cooked Rice
- 2 cups Frozen Vegetables
- 6 Green Onions, chopped (separate whites and greens)
Egg Mixture
- 5 Whole Eggs
- 1 tsp White Pepper (divided)
- Salt, to taste
Sauces and Seasoning
- 1 tsp Sugar
- 2.5 tbsp Vegetarian Oyster Sauce
- 1.5 tbsp Soy Sauce
Cooking Oil
- 5 tbsp Oil (vegetable or neutral oil preferred)
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together 5 whole eggs, 1 tsp white pepper, and salt to taste until fully combined and slightly frothy to ensure fluffy scrambled eggs.
- Heat the Oil and Cook Egg: Heat 5 tbsp of oil in a large pan or wok over medium-high heat until hot. Add the white parts of the chopped green onions, cooking briefly to release their aroma. Quickly pour in the whisked eggs and let them sit undisturbed for 30 seconds.
- Scramble Eggs: Using a spatula, gently break the eggs apart and scramble them for 2-3 minutes until just cooked through but still moist.
- Add Vegetables: Add 2 cups of frozen vegetables to the pan with the eggs. Continue scrambling and stirring the mixture for 1-2 minutes until the vegetables are heated through.
- Add Rice and Season: Increase the heat to high. Add cold cooked rice to the pan along with 1 tsp white pepper, 1.5 tbsp soy sauce, 2.5 tbsp vegetarian oyster sauce, and 1 tsp sugar. Stir and sauté the mixture for 2-3 minutes, combining all flavors and evenly heating the rice.
- Add Green Onion Greens: Finally, stir in the green parts of the chopped green onions. Sauté for an additional 1-2 minutes to incorporate freshness and a subtle onion flavor.
Notes
- Using cold cooked rice is essential to prevent clumping and achieve the best fried rice texture.
- Feel free to customize the frozen vegetables based on your preference or seasonal availability.
- Vegetarian oyster sauce provides a rich umami flavor that can be substituted with regular oyster sauce if not vegetarian.
- Adjust soy sauce and salt according to your taste preference; some soy sauces can be saltier.
- For extra protein, consider adding cooked shrimp, chicken, or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
