5-Min Egg Fried Rice Recipe—Restaurant Quality!

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and often less expensive than shrimp.

Rinse 1 cup of jasmine rice and add it to a rice cooker with 1 cup of water.

Select the rice setting and cook until done, which usually takes about 30 minutes.

Once cooked, spread the rice onto a plate to cool down and cover it with plastic wrap, then place it in the fridge overnight.

In a bowl, mix together white pepper, soy sauce, and oyster sauce.

In a wok over high heat, add 1 tablespoon of vegetable oil.

Add chopped green onions, peas, diced carrots, and corn kernels; stir-fry for about 30 seconds until aromatic.

Remove the vegetables from the wok and set aside.

In the same wok, add another tablespoon of vegetable oil and add the beaten eggs; scramble until partially cooked.

Add the overnight rice to the wok and stir-fry for about 1 minute until every grain of rice is separated.

Return the cooked vegetables to the wok and pour the sauce mixture over everything; mix well to combine.

Garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens