Egg Fried Rice

Ingredients

  • 1 Tbsp hot water

  • 1 Tbsp soy sauce

  • 1/4 tsp sugar

  • 1 tsp salt

  • 1/8 tsp pepper

  • 5 cups cooked rice

  • 3 Tbsp vegetable oil

  • 4-5 eggs, whisked

  • 1 small white onion, finely chopped

  • 1 cup frozen peas

  • 1 cup additional chopped veggies, optional

  • pinch red pepper flakes

  • 2 large garlic cloves, minced

  • 2 scallions, chopped

  • 1 Tbsp Shaoxing wine

Make

  1. Combine water, soy sauce, sugar, salt, and pepper, set aside. Fluff rice
  2. Heat a cast-iron skillet over medium-high heat, add 1 Tbsp of oil and swirl to cover the bottom. Scramble eggs until just lightly set, flipping or stirring continuously. This will happen quite fast. Transfer eggs to a bowl and break up into small pieces
  3. Let the skillet reheat and add 1 Tbsp oil. Add onion cook, stirring often, until tender (~3-5 min)
  4. Add remaining vegetables and cook until veggies are cooked through (~2-5 min). Transfer all vegetables to the bowl with the eggs
  5. Let the skillet reheat and add 1 Tbsp oil. Add red pepper flakes and garlic and cook for 30 seconds until fragrant, stirring constantly. Add rice and mix together
  6. Cook rice, stirring occasionally, until rice starts to turn golden on edges (~2-4 min)
  7. Add reserved sauce mixture and mix well, add eggs, cooked vegetables, and scallions
  8. Pour Shaoxing wine directly onto the pan surface and then stir-fry for an additional 20 seconds

TIME | 0.5 hours

YIELD | 6 servings

TAGS | Asian, Vegetarian

NOTES |

  • Try bell pepper, asparagus, broccoli, or cabbage for additional veggies

  • Great for leftover rice