Easy Egg Fried Rice
This easy egg fried rice recipe is better than takeout and done in just 15 minutes! Serve as a side or main dish, either way it'll be a hit.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings
Ingredients
- ¼ cup oyster sauce*
- 1 tablespoon soy sauce (I use low-sodium) plus additional to taste
- 2 tablespoons unsalted butter divided, or butter with canola oil spread
- 3 large eggs lightly beaten
- 1 tablespoon canola oil
- 1 large red, yellow, or orange bell pepper cut into ¼-inch dice (about 1 ¼ cups)
- 1 bag frozen peas and carrots thawed (12 ounces)
- 1 cup frozen shelled edamame thawed (optional, but great for extra protein)
- 2 cloves garlic minced
- 2 ½ cups COLD cooked brown rice break up large clumps with your fingers
- ½ cup chopped green onions about 3 medium
- Red pepper flakes Sriracha, or hot sauce of choice (optional)
Instructions
- In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula, and keep both handy.
- Heat a 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1/2 tablespoon butter and swirl to coat the bottom of the pan. Add the eggs, and cook without stirring until they barely start to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the small bowl and set aside.
- Return the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add the canola oil, and swirl to coat. Add the diced bell pepper, and cook until it is crisp-tender, about 4 minutes.
- Add the remaining 1 ½ tablespoons butter, peas and carrots, and edamame. Cook, stirring constantly, for 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).
- Add the brown rice and the oyster sauce mixture. Continue cooking, stirring constantly and breaking up any remaining rice clumps, until the mixture is heated through, about 3 minutes.
- Add reserved eggs and green onions. Cook and stir until the mixture is completely heated through, about 1 minute more. Enjoy immediately with a sprinkle of red pepper flakes or dash of hot sauce and additional soy sauce as desired.
Notes
- TO STORE: Let your cooked homemade fried rice come to room temperature and place it in the refrigerator in an airtight storage container for up to 5 days.
- TO REHEAT: Place your fried rice on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
- TO FREEZE: Once your homemade fried rice has cooled, place it in a freezer-safe container or ziptop bag, removing as much air as possible. Freeze for up to 3 months.
- *INGREDIENT NOTE: Oyster sauce is readily available in the Asian or international food aisle of most major grocery stores. It has a unique flavor and texture, and if you substitute something else for it, your fried rice won't taste the same. If you'd like to experiment with making the recipe without oyster sauce, you can simply omit it or swap in 1 tablespoon of sesame oil to add flavor.
Nutrition
Serving: 1(of 6), about 1 cupCalories: 229kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 103mgPotassium: 283mgFiber: 4gSugar: 2gVitamin A: 1206IUVitamin C: 38mgCalcium: 53mgIron: 2mg
