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Easy Egg Fried Rice Recipe

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4.3 from 61 reviews

This Easy Egg Fried Rice recipe is a quick and tasty way to transform leftover brown rice into a flavorful meal. Packed with vegetables, eggs, and a savory blend of oyster and soy sauces, it’s a delicious one-pan dish perfect for busy weeknights.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce Mixture

  • ¼ cup oyster sauce*
  • 1 tablespoon soy sauce (low-sodium) plus additional to taste

Main Ingredients

  • 2 tablespoons unsalted butter, divided (or butter with canola oil spread)
  • 3 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 large red, yellow, or orange bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
  • 1 bag frozen peas and carrots, thawed (12 ounces)
  • 1 cup frozen shelled edamame, thawed (optional, but great for extra protein)
  • 2 cloves garlic, minced
  • 2 ½ cups cold cooked brown rice, break up large clumps with your fingers
  • ½ cup chopped green onions (about 3 medium)

Optional Garnishes

  • Red pepper flakes
  • Sriracha or hot sauce of choice

Instructions

  1. Prepare Sauce: In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Keep a small bowl and a flexible rubber spatula handy for later use.
  2. Cook the Eggs: Heat a 12-inch nonstick skillet over medium heat for about 2 minutes until hot. Add ½ tablespoon butter and swirl to coat the skillet. Pour in the beaten eggs and let cook without stirring for about 20 seconds until they just start to set. Scramble the eggs gently into small pieces with the spatula, continuing to cook and stir for about 1 more minute until just cooked through but not browned. Transfer the eggs to the small bowl and set aside.
  3. Sauté Bell Peppers: Return the skillet to heat and increase the heat to high. Heat for about 1 minute until very hot. Add the canola oil and swirl to coat. Add diced bell peppers and cook, stirring occasionally, until crisp-tender, about 4 minutes.
  4. Add Vegetables and Garlic: Add the remaining 1 ½ tablespoons of butter along with the thawed peas, carrots, and edamame. Stir constantly and cook for 30 seconds. Add the minced garlic and cook, stirring frequently, until fragrant, about 30 seconds, being careful not to burn the garlic.
  5. Combine Rice and Sauce: Add the cold brown rice and the prepared oyster-soy sauce mixture to the skillet. Stir constantly, breaking up any clumps of rice, cooking until everything is heated through, about 3 minutes.
  6. Finish with Eggs and Green Onions: Return the cooked eggs to the skillet along with the chopped green onions. Stir and cook for about 1 minute until the mixture is completely warmed through.
  7. Serve: Enjoy immediately. Garnish with a sprinkle of red pepper flakes or a dash of Sriracha or your favorite hot sauce, and add additional soy sauce to taste if desired.

Notes

  • Use cold cooked brown rice to prevent sogginess and to achieve the best texture.
  • Edamame is optional but adds extra protein and texture.
  • Adjust soy sauce amount to your taste preference, especially if using salted butter or oyster sauce is very salty.
  • If you prefer more heat, add red pepper flakes or hot sauce at the end or when serving.
  • To save time, prepare your vegetables and sauce mixture ahead of cooking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://allyumcooks.com/easy-egg-fried-rice-recipe/