Chinese Egg Fried Rice
This simple Chinese egg fried rice is a staple in my cooking rotation. It's hassle-free and adapts effortlessly to any vegetables or leftovers you happen to have available!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 2 scallion stalks, chopped (white and green parts separated)
- 4 eggs
- *3 cups cooked, day-old rice
- 1/3 cup frozen mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp chicken bouillon
- 1/8 tsp white pepper
Instructions
- 1
In a wok or pan, heat 2 tbsp of oil over medium-high heat. Briefly saute the white parts of the scallions until fragrant for about 1 minute (be careful not to burn the scallions).
- 2
Add in the eggs. Let the eggs cook until just set, then scramble gently.
- 3
Add in the rice and mixed vegetables. Toss gently and break up any large clumps of rice.
- 4
Season the rice with soy sauce, oyster sauce, sugar, chicken bouillon, and white pepper. Continue stir-frying until the rice turns into a light-brown color and all the seasoning has evenly coated the grains.*Optionally season with more salt to taste.
- 5
Serve warm. Top with the green parts of the scallions. Enjoy!