Cantonese Egg Fried Rice

Ingredients

• 6 unit Eggs (crack directly into the pan)
• 1 cuillère à soupe Vegetable oil (for the initial cooking of the eggs)
• 1 cuillère à soupe Coconut oil (gives a slightly exotic flavor)
• 5 gousse Garlic cloves (minced)
• 2 échalote Shallots (finely chopped)
• 1 carotte petite Carrot (diced (optional))
• 0.5 tasse Corn kernels (canned, drained (optional))
• 0.5 tasse Snow peas (green peas) (optional)
• 2 cuillère à soupe Oyster sauce (essential for umami flavor)
• 1 sachet Cantonese fried rice seasoning (available at Asian supermarkets)
• 0.5 cuillère à café Salt (adjust to taste)
• 3 tasse Cooked rice (jasmine, basmati or brown) (prepared the day before and cooled)
• 2 cuillère à soupe Soy sauce (adjust to your taste)
• 2 tige Green onions (chopped, for garnish (optional))

Instructions

1. Heat the vegetable oil

   Heat 1 tablespoon of vegetable oil in the large pan over medium heat until it shimmers.

   Time: PT1M

   Temperature: moyen

2. Cook the eggs

   Crack the 6 eggs directly into the pan, let cook for 2 minutes without stirring, then scramble for another 2 minutes until slightly firm.

   Time: PT4M

   Temperature: moyen

3. Set aside the eggs

   Remove the cooked eggs with a spatula and place them in a bowl aside.

   Time: PT1M

4. Add the coconut oil

   Wipe the pan lightly if needed, add 1 tablespoon of coconut oil and heat over medium heat.

   Time: PT1M

   Temperature: moyen

5. Sauté the garlic

   Add the minced garlic and fry for 3 to 4 minutes until golden, stirring regularly.

   Time: PT4M

   Temperature: moyen

6. Cook the shallots

   Stir in the chopped shallots and cook 1 to 2 minutes until they become translucent.

   Time: PT2M

   Temperature: moyen

7. Add the carrots

   Add the carrot dice (if using) and stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: moyen

8. Add the corn

   Add the corn kernels (if using) and cook an additional 2 minutes.

   Time: PT2M

   Temperature: moyen

9. Add the snow peas

   Stir in the snow peas or green peas and cook for 2 minutes.

   Time: PT2M

   Temperature: moyen

10. Season

    Pour in the oyster sauce, the Cantonese fried rice seasoning, and the salt, then quickly toss to coat the vegetables.

    Time: PT1M

    Temperature: moyen

11. Add the rice

    Add the cold cooked rice, break it up with the spatula and cook for 3 minutes, stirring constantly so each grain is heated through and slightly toasted.

    Time: PT3M

    Temperature: moyen‑élevé

12. Stir in the soy sauce

    Pour in the soy sauce and mix for 1 minute to even out the color and flavor.

    Time: PT1M

    Temperature: moyen

13. Reincorporate the eggs

    Return the set‑aside eggs (or your chosen protein) to the pan and cook for 2 minutes until everything is hot.

    Time: PT2M

    Temperature: moyen

14. Garnish with green onions

    Add the chopped green onions, stir for 1 minute, then remove from heat.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Eggs: egg whites
• Instead of Vegetable oil: sunflower oil, peanut oil
• Instead of Coconut oil: vegetable oil
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Shallots: yellow onion
• Instead of Carrot: red bell pepper
• Instead of Corn kernels: peas
• Instead of Snow peas (green peas): peas
• Instead of Oyster sauce: soy sauce + sugar
• Instead of Cantonese fried rice seasoning: mix of salt, pepper, five-spice
• Instead of Salt: sea salt
• Instead of Cooked rice (jasmine, basmati or brown): whole grain rice
• Instead of Soy sauce: tamari
• Instead of Green onions: chives

Equipment Needed

• Large pan or pot
• Wooden spatula or silicone spoon
• Chef's knife
• Cutting board
• Measuring spoon
• Serving bowl (optional)
• Tablespoon (measure)

Critical Steps — Do Not Skip

• Cook the eggs
• Sauté the garlic
• Season
• Reincorporate the eggs

Chef Tips from the Video

• For extra crunch, add toasted cashews at the end of cooking.
• A drizzle of sesame oil at the end adds an additional aromatic note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2‑3 days in the refrigerator.

Freezer: Not recommended, the rice texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice the day before and refrigerate it so it dries out.
• Pre‑cook and store the garlic, shallots and vegetables in separate containers.
• Measure the sauces ahead of time for ultra‑quick assembly.