Quick Egg Fried Rice
This is the absolute EASIEST fried rice recipe ever! It's perfect for days when hanger is setting in and you need food now! Satisfy your hunger in a matter of minutes.
Servings: 4 servings
Calories: 440kcal
Ingredients
- 4 eggs beatened
- 2 cups cold rice
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon garlic powder
- 2 green onions thinly sliced
Instructions
- Heat a large pan on medium-high heat. Add about a tablespoon of oil then pour in eggs. Cook until the eggs are just set, then remove and set aside.
- Increase the heat to high and add a little more oil to the pan. Add in rice, pour oyster sauce and light soy sauce on top, then garlic powder. Combine until rice is well coated.
- Toss eggs back in, mix, and top with green onions. Enjoy!
Notes
- Rice: Long grain rice is traditionally used for Chinese fried rice, which results in flakey fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.
- Oyster Sauce: Oyster sauce adds a depth of sweet and savory flavors. You can find it at local Asian markets; my favorite brand is Lee Kum Kee.
Nutrition
Serving: 150g | Calories: 440kcal | Carbohydrates: 83g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1188mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 5mg