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)

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