Speedy Egg Fried Rice

Speedy Egg Fried Rice is an amazing recipe as one dish or its part of a bigger meal. This dish is ready within 15 minutes and is a side dish, main dish and also a snack. I love oyster sauce as its a favourite but if you remove it, you have a lovely vegetarian dish. I use short grain rice in this recipe but brown rice or jasmine rice are perfect substitutes

Here are just a few of the amazing recipes that would be perfect with Speedy Egg Fried Rice:

• Fish with Sweet Peppers
• Stir Fried Broccoli Shrimp
• Honey Sesame Chicken
• Sweet and Sour Chicken
• Beef in Oyster Sauce

Speedy Egg Fried Rice

A superbly simple dish ready in only 15 minutes that is filling and tasty and looks gorgeous.

4.71 from 201 votes

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Course: Main Dish, Side Dish

Cuisine: Chinese

Keyword: Egg Fried Rice, Eggs, Rice, Stir Fry, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 People

Calories: 602kcal

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Ingredients

 

MetricImperial

• 800 g short grain rice cooked/cooled
• 1 medium onion peel/dice
• 2 medium carrots peel/dice
• 3 large scallions spring onion/chop
• 3 cloves garlic peel/mince
• 75 g peas frozen are best
• 4 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tsp toasted sesame oil
• 2 large eggs free range/whisk
• 42 g unsalted butter
• salt to taste
• ground black pepper to taste

Instructions

• Add 1/6 of the butter (7g) to a large frying pan and turn the heat to a medium high. Melt the butter.
  42 g unsalted butter
• Add the whisked eggs and scramble. On ready, remove to a side plate for now.
  2 large eggs
• Add 1/3 of the butter (14g) to the frying pan and return to the heat. Melt the butter and add the onion, carrots, garlic, peas and a good seasoning of salt and pepper.
  1 medium onion, 2 medium carrots, 3 cloves garlic, 75 g peas, 42 g unsalted butter, salt, ground black pepper
• Fry/sauté the vegetables for up to 5 minutes or until they have softened nicely.
• Turn the heat to high and add the remaining butter (21g) to the pan, stirring until it has melted.
  42 g unsalted butter
• Add the cooked and cold rice to the pan along with the scallions/spring onions, light soy sauce and if using the oyster sauce. Stir everything gently together.
  3 large scallions, 4 tbsp light soy sauce, 2 tbsp oyster sauce, 800 g short grain rice
• Allow the rice to fry for about 2 – 3 minutes stirring every now and then.
• Return the eggs to the pan and stir thoroughly to distribute fully. Once hot, remove from the heat and turn off.
• Drizzle the toasted sesame oil over the rice and give it another quick stir.
  2 tsp toasted sesame oil
• Taste and season with salt, pepper or light soy sauce.
  salt, ground black pepper
• Serve immediately or allow to cool and place into an air tight container to be placed in the fridge.

Nutrition

Calories: 602kcal | Carbohydrates: 113g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 887mg | Potassium: 311mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4974IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 7mg