10-minute egg fried rice

10 mins
Serves 1
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Directions

  1. 1Optional - Separate the rice grains by rubbing it between your fingers.
  2. 2Optional - Separate the rice grains by rubbing it between your fingers.
  3. 3Optional - Separate the rice grains by rubbing it between your fingers.
  4. 4In a wok or large nonstick pan over medium high heat, add 2 TBSP of oil.
  5. 5In a wok or large nonstick pan over medium high heat, add 2 TBSP of oil.
  6. 6In a wok or large nonstick pan over medium high heat, add 2 TBSP of oil.
  7. 7When oil is hot add the eggs and scramble, breaking them up as you’re cooking.
  8. 8When oil is hot add the eggs and scramble, breaking them up as you’re cooking.
  9. 9When oil is hot add the eggs and scramble, breaking them up as you’re cooking.
  10. 10Remove the eggs and set aside.
  11. 11Remove the eggs and set aside.
  12. 12Remove the eggs and set aside.
  13. 13In the same wok or pan over medium high heat, add 1 TBSP of oil and cook the onion, peas, and carrots for 30 seconds.
  14. 14In the same wok or pan over medium high heat, add 1 TBSP of oil and cook the onion, peas, and carrots for 30 seconds.
  15. 15In the same wok or pan over medium high heat, add 1 TBSP of oil and cook the onion, peas, and carrots for 30 seconds.
  16. 16Add another drizzle of oil (about 1 TBSP), the rice, and scrambled eggs.
  17. 17Add another drizzle of oil (about 1 TBSP), the rice, and scrambled eggs.
  18. 18Add another drizzle of oil (about 1 TBSP), the rice, and scrambled eggs.
  19. 19Stir fry briefly until everything is combined.
  20. 20Stir fry briefly until everything is combined.
  21. 21Stir fry briefly until everything is combined.
  22. 22Drizzle the shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.
  23. 23Drizzle the shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.
  24. 24Drizzle the shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.
  25. 25Add the soy sauce and oyster sauce and stir fry for 1-2 minutes or until even in color.
  26. 26Add the soy sauce and oyster sauce and stir fry for 1-2 minutes or until even in color.
  27. 27Add the soy sauce and oyster sauce and stir fry for 1-2 minutes or until even in color.
  28. 28Finish by mixing in sesame oil and green onion.
  29. 29Finish by mixing in sesame oil and green onion.
  30. 30Finish by mixing in sesame oil and green onion.

Ingredients

  • 3 cups cooked day old white rice
  • 3 cups cooked day old white rice
  • 3 cups cooked day old white rice
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • 0.5 small yellow onion, diced
  • 0.5 small yellow onion, diced
  • 0.5 small yellow onion, diced
  • 2 TBSP frozen pea and carrots, thawed
  • 2 TBSP frozen pea and carrots, thawed
  • 2 TBSP frozen pea and carrots, thawed
  • 1 TBSP shaoxing rice wine
  • 1 TBSP shaoxing rice wine
  • 1 TBSP shaoxing rice wine
  • 2 TBSP Lee Kum Keep Premium Soy Sauce
  • 2 TBSP Lee Kum Keep Premium Soy Sauce
  • 2 TBSP Lee Kum Keep Premium Soy Sauce
  • 1 TBSP Lee Kum Kee Premium Oyster Sauce
  • 1 TBSP Lee Kum Kee Premium Oyster Sauce
  • 1 TBSP Lee Kum Kee Premium Oyster Sauce
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 stalk green onion, sliced
  • 1 stalk green onion, sliced
  • 1 stalk green onion, sliced
  • Toasted sesame seed
  • Toasted sesame seed
  • Toasted sesame seed
  • Oil for cooking
  • Oil for cooking
  • Oil for cooking

Equipment

woklarge nonstick pan

Tips

  • Separate the rice grains by rubbing it between your fingers to unclump the rice and make stir frying easier.
  • Drizzle shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.