Main Dishes |
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Egg Fried Rice - 2026
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
NOTE: Rice should be cooked and then immediately put into the fridge within the first hour of being cooked. Use the next day, otherwise throw it away.
- 4 cups cooked, cooled rice (See note below)
- 1/3 cup frozen peas and carrots
- 3 large eggs
- 3 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp chicken bouillon powder
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 cup onions, small dice or half a small onion
- 3-4 garlic cloves
- 1 tsp sesame oil (or add to taste)
- Garnish- Green onions, thinly sliced
- Cooking oil
PREPARATION
- Prep and chop onions, garlic and green onions. Set aside.
- Crack 3 raw eggs into a small bowl and whisk evenly. Set aside.
- In a small bowl combine water, oyster sauce, soy sauce, chicken bouillon, sugar, kosher salt, white pepper. Mix well and set aside.
- In a wok, heat oil and make sure wok is hot. Sauté onions and garlic together for 1 minute or just until fragrant. Add in eggs and scramble eggs until 80% cooked though (you want eggs to be a little runny still).
- Immediately add rice. Use spatula to break up all rice kernels evenly so there are no clumps and cooking the eggs through. About 2 mins. Add extra cooking oil if it looks dry.
- Pour in the sauce and evenly coat the rice.
- Add peas and carrots along with sesame oil to finish with one last toss of everything together.
- Serve with air-fried tofu, chicken, shrimp, or protein of your choice.
NOTE: Rice should be cooked and then immediately put into the fridge within the first hour of being cooked. Use the next day, otherwise throw it away.
