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Ingredients
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- 2 cups day-old white rice, preferably long grain
- 2 large eggs, beaten
- ½ small yellow onion, finely diced
- 2 tablespoons frozen peas and carrots, thawed (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, sliced (green part only; optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil as needed for cooking
Instructions
- Break apart the day-old rice gently.
- Heat oil in a wok or large pan and scramble the beaten eggs, then set aside.
- Stir-fry onion and thawed peas and carrots briefly.
- Combine rice, scrambled eggs, and a bit more oil in the wok.
- Add Shaoxing rice wine and stir-fry until fragrant.
- Pour in soy sauce and oyster sauce, stirring until evenly colored.
- Finish with toasted sesame oil and green onions; add sesame seeds if desired.
Notes
Day-old rice ensures the right texture.
Adjust soy sauce to personal taste.
Ensure the pan is hot enough to fry properly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 10
- Cholesterol: 210