Egg Fried Rice
Directions
- 1Prep and chop onions, garlic and green onions. Set aside.
- 2Crack 3 raw eggs into a small bowl and whisk evenly. Set aside.
- 3In a small bowl combine water, oyster sauce, soy sauce, chicken bouillon, sugar, kosher salt, white pepper. Mix well and set aside.
- 4In a wok, heat oil and make sure wok is hot. Sauté onions and garlic together for 1 minute or just until fragrant.
- 5Add in eggs and scramble eggs until 80% cooked though (you want eggs to be a little runny still).
- 6Immediately add rice. Use spatula to break up all rice kernels evenly so there are no clumps and cook the eggs through. About 2 mins. Add extra cooking oil if it looks dry.
- 7Pour in the sauce and evenly coat the rice.
- 8Add peas and carrots along with sesame oil to finish with one last toss of everything together.
- 9Top it with some green onions.
Ingredients
- 4 cups cooked, cooled rice
- 0.33 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
- 0.5 tsp kosher salt
- 0.25 tsp white pepper
- 0.5 cup onions, small dice or half a small onion
- 3 garlic cloves
- 1 tsp sesame oil
- 1 green onions, thinly sliced
- 1 cooking oil
Equipment
wokwooden spatulaknifecutting boardmeasuring cup
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