Egg Fried Rice (蛋炒飯)

Tutorial video

Ingredients (12)

• 2 cups cooked rice, preferably day‑old
• 2 large eggs, beaten
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon Shaoxing cooking wine
• 1/2 cup diced carrot
• 2 green onions, sliced (white and green parts)
• 2 tablespoons vegetable oil
• 1 teaspoon chili oil (optional)
• Salt and white pepper to taste

Nutrition (per serving)

Calories

450 kcal

Carbohydrate

70 g

Protein

12 g

Fat

12 g

Fiber

3 g

Sodium

800 mg

Calcium

30 mg

Potassium

300 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

150 mg

Instructions

• Rinse the uncooked rice until the water runs clear, then cook it with the appropriate amount of water and let it cool, spreading it out to dry slightly
• Dice the carrot and slice the green onions, separating the white and green parts
• Beat the eggs with a pinch of salt and a splash of light soy sauce
• Microwave the diced carrot for about two minutes until just tender
• Fluff the cooled rice with a fork to separate the grains
• Heat the vegetable oil in a wok over high heat and pour in the beaten eggs, scrambling them until just set then push them to the side of the wok
• Add the carrots and the white parts of the green onions, stir‑frying briefly until fragrant
• Add the rice to the wok and toss to coat, then drizzle in the light soy sauce, dark soy sauce, oyster sauce, sesame oil, and Shaoxing cooking wine, stirring constantly until the rice is evenly colored and heated through
• Season with salt, white pepper, and chili oil if desired, giving the mixture a final quick toss
• Garnish with the green parts of the green onions and serve immediately