Egg Fried Rice

7

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

Egg Fried Rice


Ingredients

  • 4 tsp canola oil , divided
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • 1 green onion , thinly sliced
  • 8 large eggs , divided
  • 1/4 cups oyster sauce or vegetarian oyster sauce
  • 5 cups day-old cooked rice (preferably jasmine)
  • 2 cups frozen mixed vegetables, such as peas, corn and carrots

Instructions

  • Beat 4 of the eggs with oyster sauce in a large bowl. Stir in rice until combined. Set aside.
  • Heat a large non-stick frying pan over medium-high. Add 3 tsp oil, then onion. Cook, stirring occasionally, until softened, 2 to 3 min. Add mixed vegetables and garlic. Cook until warmed through, 1 to 2 min.
  • Add rice mixture. Cook, stirring constantly, until egg is cooked and rice is hot, 4 to 5 min. Season with pepper. Divide rice mixture among four plates.
  • Return pan to heat over medium. Add remaining 1 tsp oil, then crack remaining 4 eggs into pan. Cook, covered, until whites are no longer runny, 2 to 3 min. Top each portion of rice with a fried egg. Sprinkle with green onion, if desired.

Nutrition (per serving)

  • Calories
  • 490,
  • Protein
  • 20 g,
  • Carbohydrates
  • 69 g,
  • Fat
  • 15 g,
  • Fibre
  • 5 g,
  • Sodium
  • 670 mg.
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