Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Egg Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 253 reviews

Easy Egg Fried Rice is a quick and flavorful homemade dish featuring tender scrambled eggs, crisp-tender bell peppers, and a medley of peas, carrots, and edamame, all tossed with brown rice and a savory oyster-soy sauce blend. Perfect for a satisfying weeknight meal or a tasty side dish, this recipe uses simple ingredients and straightforward cooking techniques to deliver restaurant-quality fried rice in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • ¼ cup oyster sauce
  • 1 tablespoon soy sauce (low-sodium), plus additional to taste

Main Ingredients

  • 2 tablespoons unsalted butter, divided (or butter with canola oil spread)
  • 3 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 large red, yellow, or orange bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
  • 1 bag frozen peas and carrots, thawed (12 ounces)
  • 1 cup frozen shelled edamame, thawed (optional, but great for extra protein)
  • 2 cloves garlic, minced
  • 2 ½ cups COLD cooked brown rice, break up large clumps with your fingers
  • ½ cup chopped green onions (about 3 medium)
  • Red pepper flakes, Sriracha, or hot sauce of choice (optional)

Instructions

  1. Prepare Sauce: In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Keep a small bowl and a large flexible rubber spatula handy for later steps.
  2. Cook Eggs: Heat a 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add ½ tablespoon butter and swirl to coat the pan bottom. Pour in the beaten eggs and cook without stirring until they barely start to set, about 20 seconds. Use the spatula to scramble and break the eggs into small bite-sized pieces. Continue cooking, stirring constantly, until eggs are just cooked through but not browned, about 1 minute more. Transfer eggs to the small bowl and set aside.
  3. Sauté Bell Pepper: Return skillet to the heat and increase to high. Let it heat until very hot, about 1 minute. Add canola oil and swirl to coat. Add diced bell pepper and cook, stirring occasionally, until crisp-tender, about 4 minutes.
  4. Cook Vegetables: Add remaining 1 ½ tablespoons butter, peas and carrots, and edamame to the skillet. Stir constantly and cook for 30 seconds. Stir in minced garlic and cook until fragrant, approximately 30 seconds, taking care not to let the garlic burn.
  5. Add Rice and Sauce: Add the cold brown rice and the oyster sauce mixture to the skillet. Cook, stirring constantly and breaking up any rice clumps, until the mixture is heated through, about 3 minutes.
  6. Combine and Finish: Add the reserved scrambled eggs and chopped green onions. Cook and stir until the entire mixture is heated through, about 1 minute. Serve immediately with optional red pepper flakes, Sriracha, or extra soy sauce to taste.

Notes

  • TO STORE: Let cooked fried rice cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
  • TO REHEAT: Microwave on a microwave-safe plate or bowl for 1 minute or until warmed through.
  • TO FREEZE: Cool fried rice completely, then place in a freezer-safe container or zip-top bag removing as much air as possible. Freeze for up to 3 months.
  • INGREDIENT NOTE: Oyster sauce adds a unique flavor and texture to the dish. If unavailable, omit it or substitute 1 tablespoon of sesame oil, but the flavor will differ from the original.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipesvibe.com/easy-egg-fried-rice-recipe/