Egg Fried Rice


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 Servings
Egg Fried Rice


  • 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


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

This article was originally published on Mar 12, 2021

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