Vegetable Fried Rice with Egg

5 from 2 votes

Your vegetarian (and meat-loving) homies will thank you for this 10-minute Vegetable Fried Rice with Egg because they gotta eat good too!

Prep Time3

Cook Time7

Total Time10

Course: Breakfast, Side Dish

Cuisine: Asian, Chinese

Servings: servings

Calories: 265kcal

In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!

Convenient Veggies: No need to thaw frozen vegetables. Keep the heat high to avoid steaming the fried rice. For fresh veggies, dice them finely and keep them uniform for quick and even cooking.
Protein Boost: Add your favorite meat for extra flavor. Thinly cut bacon, ham, chicken, or sausage work well. Leftover protein can be used too. Saute the meat before adding onions, then continue with the recipe.
Rice Tips: Cold leftover rice absorbs liquid better than freshly cooked rice. Long grain rice creates flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice as they become stickier.
Soy Sauces: Regular and light soy sauces add salty flavor. Dark soy sauce provides a deep, rich color. It's highly recommended, but omitting it will result in a lighter-colored dish. Find both at Asian markets.