Chinese 15 min

Egg Fried Rice

Name: Egg Fried Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 cups cold cooked jasmine rice (day-old preferred); 4 large eggs, beaten; 1 cup frozen peas and carrots, thawed; 4 cloves garlic, minced; 3 green onions, sliced (whites and greens separated); 3 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1/2 teaspoon salt

quickdairy-freemeal-prepvegetarian

Ingredientsfor 2

360

Cal

14g

Protein

52g

Carbs

11g

Fat

14 cups cold cooked jasmine rice (day-old preferred)
24 large eggs, beaten
31 cup frozen peas and carrots, thawed
44 cloves garlic, minced
53 green onions, sliced (whites and greens separated)
63 tablespoons vegetable oil
72 tablespoons soy sauce
81 tablespoon oyster sauce
91 teaspoon sesame oil
101/2 teaspoon white pepper
111/2 teaspoon salt

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Instructions

1
Break up cold rice with your hands into individual grains — clumps will steam instead of fry and you'll lose the characteristic wok hei. If rice is very dry, dampen your hands slightly while breaking it up.
2
Heat a wok or large skillet over high heat until it just starts to smoke. Add 2 tablespoons oil. Pour in beaten eggs and scramble until just barely set but still glossy and slightly underdone, about 45 seconds. Push eggs to the side.
3
Add remaining 1 tablespoon oil, add garlic and green onion whites, stir-fry 30 seconds until fragrant. Add rice, pressing and spreading it across the hot surface. Let it sit undisturbed 1 minute to develop a slight crust and toasted flavor, then toss.
4
Add peas and carrots, stir to combine. Drizzle soy sauce, oyster sauce, and white pepper around the edges of the wok (not directly on the rice) so it sizzles and coats everything with a light caramelized flavor. Toss vigorously for 2 minutes.
5
Remove from heat, drizzle sesame oil, toss with green onion tops. Serve immediately.