Egg Fried Rice

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Preparation Time: 15 minutes
Cooking Time: 10 minutes
Yields: 2 to 4 servings

A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!

1.5 cups pre-cooked rice (refrigerated)
4 tbsp oyster sauce
2 tbsp soy sauce
2 eggs, beaten
4 tbsp peanut oil or vegetable oil (divided)
2 tbsp shredded carrots
4 tbsp frozen peas, thawed
1 spring onion, sliced
2 garlic cloves, minced
salt and white pepper
1 wok
1 wooden spoon

Note 1: Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.

Note 2: White pepper is the perfect choice to use with any Asian dish. Its special flavour goes well with this style of cooking.

Measure out and prep all the ingredients before you start.
Add a half of the oil to a hot wok, drop in the egg and stir rapidly to break it up.
Add the other half of the oil to the wok, followed by the garlic and the rice. Stir until well mixed.
Add the peas, carrots, and spring onions and mix thoroughly.
Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.

Note 3: Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.

Yale's note: I added diced ham, a squirt of maple syrup, and macadamia nuts. Next time I'm going to add a dash of red hot sauce.

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