Vegetable Egg Fried Rice

Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
  2. Stir in the carrot and bell pepper and cook for about 1 minute. Don’t be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
  3. Fold in the green onions and serve immediately.
Michael Anthony

Chicken Fried Rice

34m Intermediate 94%
CLASS
Miriam Garron

Shrimp Fried Rice

32m Easy 93%
CLASS
Vivian Chan

Curry Fried Rice

13m Easy 98%
CLASS