This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Yield: 1serving
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Ingredients
2cupsday old white ricepreferably long grain
2largeeggsbeaten
½smallyellow onionsmall dice
2tablespoonsfrozen peas and carrotsthawed (optional)
Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!
Notes
Please refer to the post above for step by step photo reference, substitutions, storage, and FAQs!
If using medium or short grain rice or if your rice is a bit sticky - Before stir frying the onions, peas, and carrots, heat a couple tablespoons of oil in the pan over medium heat. Add the prepared day old rice and stir fry for 1 to 2 minutes or until the rice grains are lightly coated in oil and are just starting to warm up. Add a little more oil if needed. Then, push the rice to one side of the pan and stir fry the veggies on the other side of the pan. Once done, add the scrambled eggs and follow the recipe as is.
Rice - Day old, long grain rice gives fried rice the best texture because it's a little drier and less sticky than freshly cooked rice. If you are making fresh rice for fried rice, we recommend making the white rice a little drier than normal.