Description
A quick and versatile dish that transforms leftover rice into a satisfying meal in under 30 minutes.
Ingredients
Scale
- 2 cups day old white rice (preferably long grain)
- 2 large eggs (beaten)
- ½ small yellow onion (small dice)
- 2 tablespoons frozen peas and carrots (thawed, optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce (light sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion (just the green part sliced, optional for garnish)
- Toasted sesame seed (optional for garnish)
- Oil (as needed for garnish)
Instructions
- Break apart the day old rice, rubbing it between your hands or using a sealed freezer bag until grains are separated. Set aside.
- Heat 2 tablespoons of oil in a wok or nonstick pan over medium-high heat and add beaten eggs, scrambling until cooked. Remove and set aside.
- Add more oil to the pan, then sauté the diced onion, peas, and carrots until fragrant and translucent, about 15-30 seconds.
- Add the reserved rice and scrambled eggs back into the pan. Stir fry everything until well combined.
- Drizzle Shaoxing rice wine around the pan and stir fry for 30 seconds until fragrant and alcohol smell dissipates.
- Stir in soy sauce and oyster sauce; continue stir frying until rice is evenly colored and hot throughout.
- Finish with the sesame oil and green onions, tossing to mix. Garnish with additional green onions and sesame seeds if desired.
Notes
Use day-old rice for best results and feel free to customize with other proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
Keywords: fried rice, egg, quick meal, weeknight dinner, vegetarian