Easy Egg Fried Rice

Name: Easy Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: ¼ cup oyster sauce*; 1 tablespoon soy sauce (I use low-sodium) (plus additional to taste); 2 tablespoons unsalted butter (divided, or butter with canola oil spread); 3 large eggs (lightly beaten); 1 tablespoon canola oil; 1 large red, yellow, or orange bell pepper (cut into ¼-inch dice (about 1 ¼ cups)); 1 bag frozen peas and carrots (thawed (12 ounces)); 1 cup frozen shelled edamame (thawed (optional, but great for extra protein)); 2 cloves garlic (minced); 2 ½ cups COLD cooked brown rice (break up large clumps with your fingers); ½ cup chopped green onions (about 3 medium); Red pepper flakes (Sriracha, or hot sauce of choice (optional))

This Easy Egg Fried Rice is a delightful and quick meal that brings together the comforting flavors of savory oyster sauce and fresh veggies, perfect for busy weeknights or a satisfying lunch. It's a great dish to whip up for friends and family, allowing for easy customization with whatever ingredients you have on hand.

15mCook

10mPrep

EasyDifficulty

0Forks

0Cooked

Ingredients

¼ cupoyster sauce*
1 tablespoonsoy sauce (I use low-sodium) (plus additional to taste)
2 tablespoonsunsalted butter (divided (or butter with canola oil spread))
3large eggs (lightly beaten)
1 tablespooncanola oil
1large red (yellow, or orange bell pepper (cut into ¼-inch dice (about 1 ¼ cups)))
1bag frozen peas and carrots (thawed (12 ounces))
1 cupfrozen shelled edamame (thawed (optional (but great for extra protein)))
2 clovesgarlic (minced)
2½ cups COLD cooked brown rice (break up large clumps with your fingers)
½ cupchopped green onions (about 3 medium)
Red pepper flakes (Sriracha (or hot sauce of choice (optional)))

Instructions

Step 0 of 7 completed

In a small bowl, mix the oyster sauce and soy sauce together; set aside.

Heat 1 tablespoon of butter and the canola oil in a large skillet or wok over medium heat until the butter is melted.

Pour in the beaten eggs and scramble them gently until just set, about 1-2 minutes. Remove the eggs from the pan and set aside.

In the same skillet, add the remaining tablespoon of butter, the minced garlic, peas, carrots, and edamame (if using). Stir-fry for about 3-4 minutes until the vegetables are heated through.

Add the cold cooked rice to the skillet, breaking apart any large clumps. Pour in the oyster and soy sauce mixture, and toss everything together to combine and heat through, about 3-4 minutes.

Fold in the scrambled eggs and chopped green onions, cooking for an additional minute. Season with red pepper flakes or Sriracha to taste.

Serve hot and enjoy your delicious fried rice creation!

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Adapted from wellplated.com. Ingredients sourced from the original; description and instructions are original to Fork.