Egg Fried Rice

15 mins
Serves 1
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Directions

  1. 1Dice up a small onion.
  2. 2Dice up a small onion.
  3. 3Dice up a small onion.
  4. 4Mince up garlic.
  5. 5Mince up garlic.
  6. 6Mince up garlic.
  7. 7Thinly slice some green onions for garnishing.
  8. 8Thinly slice some green onions for garnishing.
  9. 9Thinly slice some green onions for garnishing.
  10. 10Add water, kosher salt, chicken bouillon, sugar, oyster sauce, soy sauce, and white pepper to a measuring cup to make the sauce.
  11. 11Add water, kosher salt, chicken bouillon, sugar, oyster sauce, soy sauce, and white pepper to a measuring cup to make the sauce.
  12. 12Add water, kosher salt, chicken bouillon, sugar, oyster sauce, soy sauce, and white pepper to a measuring cup to make the sauce.
  13. 13Stir the sauce and taste test it to ensure it's balanced with saltiness and a hint of sweetness.
  14. 14Stir the sauce and taste test it to ensure it's balanced with saltiness and a hint of sweetness.
  15. 15Stir the sauce and taste test it to ensure it's balanced with saltiness and a hint of sweetness.
  16. 16Crack 3 eggs into a bowl and scramble them.
  17. 17Crack 3 eggs into a bowl and scramble them.
  18. 18Crack 3 eggs into a bowl and scramble them.
  19. 19Add some oil to your wok.
  20. 20Add some oil to your wok.
  21. 21Add some oil to your wok.
  22. 22Add the diced onions and minced garlic to the wok and cook for about a minute.
  23. 23Add the diced onions and minced garlic to the wok and cook for about a minute.
  24. 24Add the diced onions and minced garlic to the wok and cook for about a minute.
  25. 25Pour in the scrambled eggs and scramble them until they are a soft scramble.
  26. 26Pour in the scrambled eggs and scramble them until they are a soft scramble.
  27. 27Pour in the scrambled eggs and scramble them until they are a soft scramble.
  28. 28Add day-old rice to the wok. The rice was cooked and then put in the fridge right away.
  29. 29Add day-old rice to the wok. The rice was cooked and then put in the fridge right away.
  30. 30Add day-old rice to the wok. The rice was cooked and then put in the fridge right away.
  31. 31Add a little more oil to fry up the rice.
  32. 32Add a little more oil to fry up the rice.
  33. 33Add a little more oil to fry up the rice.
  34. 34Pour in the prepared sauce.
  35. 35Pour in the prepared sauce.
  36. 36Pour in the prepared sauce.
  37. 37Stir until the rice is evenly coated with the sauce.
  38. 38Stir until the rice is evenly coated with the sauce.
  39. 39Stir until the rice is evenly coated with the sauce.
  40. 40Add the peas and carrots.
  41. 41Add the peas and carrots.
  42. 42Add the peas and carrots.
  43. 43Drizzle some sesame oil into the fried rice.
  44. 44Drizzle some sesame oil into the fried rice.
  45. 45Drizzle some sesame oil into the fried rice.
  46. 46Top with some green onions.
  47. 47Top with some green onions.
  48. 48Top with some green onions.

Ingredients

  • 1 small onion
  • 1 small onion
  • 1 small onion
  • garlic
  • garlic
  • garlic
  • green onions
  • green onions
  • green onions
  • water
  • water
  • water
  • kosher salt
  • kosher salt
  • kosher salt
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • sugar
  • sugar
  • sugar
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • soy sauce
  • soy sauce
  • soy sauce
  • white pepper
  • white pepper
  • white pepper
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • oil
  • oil
  • oil
  • day old rice
  • day old rice
  • day old rice
  • peas
  • peas
  • peas
  • carrots
  • carrots
  • carrots
  • sesame oil
  • sesame oil
  • sesame oil

Equipment

wokcutting boardknifemeasuring cupspoonbowl

Tips

  • Balance the saltiness with a hint of sweetness in the sauce.
  • Keep the eggs at a soft scramble.
  • Add sesame oil at the end because it's a seasoning oil and not a cooking oil.