WAYYY better than takeout Egg Fried Rice!

Ingredients

• 2 cups Cooked Rice (cold, preferably day‑old rice; break apart before cooking)
• 2 large Eggs (beaten with a pinch of salt and pepper)
• 2 stalks Green Onions (separate white parts from green tops; whites for cooking, greens for garnish)
• 1 cup Frozen Mixed Vegetables (thawed slightly; any blend of peas, carrots, corn works)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sugar (balances the saltiness of soy sauce)
• 1/2 teaspoon White Pepper (adds subtle heat)
• 1 tablespoon Vegetarian Oyster Sauce (adds umami; look for mushroom‑based version)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil for stir‑frying)
• to taste Salt
• to taste Ground Black Pepper

Instructions

1. Prep Ingredients

   Chop the green onions, separating the white parts from the green tops. Beat the eggs in a mixing bowl with a pinch of salt and pepper. Break the cold rice apart with your hands or a fork so the grains are loose.

   Time: PT3M

2. Heat Oil

   Place the wok over high heat and add the vegetable oil. Let the oil shimmer, about 30 seconds.

   Time: PT30S

   Temperature: high heat

3. Sauté Onion Whites

   Add the white parts of the green onions to the wok and stir‑fry for 20 seconds until fragrant.

   Time: PT20S

   Temperature: high heat

4. Cook the Eggs

   Pour the beaten eggs into the wok, let them set for about 30 seconds, then scramble gently until just cooked but still soft.

   Time: PT30S

   Temperature: high heat

5. Add Frozen Vegetables

   Stir‑fry the frozen mixed vegetables for 1–2 minutes until they are heated through but still crisp.

   Time: PT2M

   Temperature: high heat

6. Stir‑Fry the Rice

   Add the broken rice to the wok. Pour in soy sauce, sugar, white pepper, and vegetarian oyster sauce. Toss continuously for 2–3 minutes, breaking up any clumps, until the rice is evenly coated and heated through.

   Time: PT3M

   Temperature: high heat

7. Finish with Green Onion Tops

   Add the green tops of the onions and stir‑fry for another 1–2 minutes. Remove from heat, give a final taste, and add extra salt or pepper if needed.

   Time: PT2M

   Temperature: high heat

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

10g

Fiber

2g