Egg Fried Rice

Name: Egg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
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

Prep Time15 mins
Total Time25 mins
Makes4 Servings

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

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.