Chinese Style Easy Egg Fried Rice Recipe

Enjoy the comforting and savory flavors of Easy Egg Fried Rice, a perfect blend of fluffy rice, tender veggies, and fluffy eggs for a quick, delicious meal.

Easy Egg Fried Rice Recipe

Let’s try the savory delights of Easy Egg Fried Rice, a classic dish that promises a flavorful journey with every bite. Made with simple ingredients and packed with the comforting taste of home-cooked meals, this recipe ensures a satisfying experience that’ll have you coming back for seconds. Perfect for both quick lunches and dinner feasts, it’s the go-to choice for a delicious and hearty meal.

Ingredients:

• Day-old rice (Old rice is better as it’s drier and prevents clumping)
• Eggs
• Yellow onion
• Peas and carrots (Can use frozen mixed peas and carrots or fresh)
• Shaoxing rice wine
• Soy sauce (Light sodium is preferred)
• Oyster sauce
• Optional garnishes and flavoring: Sesame oil, green onion, sesame seeds

Oyster Sauce Substitute:

• Sweet soy sauce (Use ½ tablespoon along with 1 ½ tablespoons of regular soy sauce)
• Use more soy sauce (2 tablespoons in total, omit oyster sauce and add a couple pinches of sugar for sweetness)
• Mushroom oyster sauce (Vegan friendly)

Instructions:

1. Prepare Rice: Break up the day-old rice by rubbing between your hands or in a resealable bag. Set aside.
2. Scramble Eggs: Heat oil in a wok or large nonstick pan over medium-high heat. Add beaten eggs and cook until scrambled, then remove and set aside.
3. Stir-fry Vegetables: In the same wok, add a bit more oil and heat over medium to medium-high. Add onion, peas, and carrots. Stir-fry until the onion turns translucent and becomes fragrant.
4. Add Rice and Eggs: Include the day-old rice and scrambled eggs back into the wok. Drizzle a bit more oil and stir-fry briefly to combine well.

   🌟 Pro Tip: For medium or short grain rice, stir fry the rice with some oil first to prevent clumping. Stir fry for 1-2 minutes before adding the vegetables.

5. Add Rice Wine: Drizzle Shaoxing rice wine around the pan and stir-fry until the rice is fragrant and the alcohol has cooked off (~30 seconds).
6. Season: Add soy sauce and oyster sauce, stir fry and toss for a few minutes until the rice is evenly colored and hot throughout.
7. Finish: Drizzle sesame oil and add green onions. Toss to combine. Garnish with more green onions and sesame seeds if desired.

Recipe Tips:

• Use day-old rice or dry out freshly made rice to avoid mushy, clumpy fried rice.
• To prevent stickier rice from clumping, stir-fry it in a bit of oil first.
• To shape the fried rice into a mound for serving, use a bowl to mold it before plating.

Storage and Reheating:

• Storage: Store in an airtight container in the fridge for 3 to 4 days once completely cooled.
• Reheating: You can either microwave with a bit of water or stir fry in a pan with a small amount of water until thoroughly heated and tender.

Enjoy your homemade easy egg-fried rice!