Egg Fried Rice
Learn how to make a mean EGG FRIED RICE at home that is on par with your favorite Chinese restaurants. Made with just a few simple ingredients, this quick and easy rice dish is also packed with tons of flavors. This will be your new favorite 10-minute dinner!
Calories 72 kcal
3-4 tablespoons (42ml-56ml) cooking oil 4 cups (1000g) cooked rice 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) oyster sauce 4 large eggs , lightly beaten ½ medium onion , sliced 2 teaspoons (10g) minced garlic 1 ⅓ cups (200g) frozen mixed vegetables , thawed 1 green onion , sliced 1 teaspoon (2g) pepper flakes (optional) salt and pepper to taste
If rice is clumpy, break it up before proceeding. Heat a large wok or skillet on medium-high heat with about 1-2 tablespoons of canola or vegetable oil. Then add rice and soy sauce, quickly stir for about a minute. Add oyster sauce and continue stirring, until fully incorporated. Move the rice to one side of the pan. Then add the eggs and quickly stir to break the eggs apart. Quickly stir the rice and eggs together, for about a minute. Remove eggs and rice mixture and set aside. Add about a tablespoon of oil or more to the wok or pan. Once hot, add onions, and garlic, stir. Followed with peas and carrots. Finally return the rice. Stir until everything has been fully combined. Add pepper flakes or hot sauce - optional. Adjust seasoning with salt, pepper and soy sauce, if necessary. Garnish with chopped scallion and serve. Calories: 72 kcal | Carbohydrates: 2 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 164 mg | Sodium: 64 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 268 IU | Vitamin C: 2 mg | Calcium: 33 mg | Iron: 1 mg