Description
This delicious fried rice is packed with colorful vegetables and protein-rich eggs, making it a perfect dish for a quick meal.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1/2 tablespoon minced garlic (2 cloves)
- 1/2 tablespoon minced fresh ginger (1/2 inch piece)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 2 cups cooked rice (from the fridge)
- 3/4 cup green onions (thinly sliced)
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon white pepper (or black pepper)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil (or toasted sesame oil)
Instructions
- Start by whisking together all the sauce ingredients except the sesame oil in a small bowl. Set aside until needed. You might want to prep all the veggies too because the cooking goes fast (dice onion, mince garlic, mince ginger).
- Add butter to a large, nonstick skillet over medium-high heat. While butter is melting, add eggs to a small bowl and whisk together. Once butter is melted, pour all the whisked egg mixture into the skillet. Swirl the skillet to get the eggs in one layer, covering the bottom of the pan. Let stand for 30 seconds. Use a silicone spatula to press one side of the eggs to the other side. Tilt the skillet to get any uncooked eggs to fill that section of the pan. Continue to press the eggs gently to the other side of the pan and tilt the pan to move any uncooked eggs to touch the hot skillet. Barely break up the eggs with the spatula, then transfer them to a plate and tent with foil.
- Add the oil to the skillet and increase heat to high. Add diced onion and stir for about 3–4 minutes or until beginning to turn translucent. Add garlic and ginger and stir for about 20 seconds. Add frozen peas, carrots, and corn (no need to thaw). Stir around and cook for about 2–3 minutes or until veggies are defrosted and the excess water has evaporated completely. Add cooked and cold rice and the prepared sauce. Cook for 1 and 1/2 to 2 minutes or until the sauce coats all the ingredients.
- Add the cooked and reserved egg and the green onions. Stir together, taste, season with salt if needed (I usually add a big pinch), and remove from heat. Drizzle the top with sesame oil and enjoy hot!
Notes
- Make sure to use cold, day-old rice for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg