Grammy's Kitchen · Fried Rice · Easy Egg Fried Rice
One of 120 fried rice recipes we measured
from www.wellplated.com
45 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 100% | 27% |
| aromatics | 19% | 29% |
| egg | 32% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 68 g | 1/4 cup oyster sauce* |
| 16 g | 1 tablespoon soy sauce (I use low-sodium) (plus additional to taste) |
| 28 g | 2 tablespoons unsalted butter (divided, or butter with canola oil spread) |
| 150 g | 3 large eggs (lightly beaten) |
| 14 g | 1 tablespoon canola oil |
| 120 g | 1 large red, yellow, or orange bell pepper (cut into 1/4-inch dice (about 1 1/4 cups)) |
| 340 g | 1 bag frozen peas and carrots (thawed (12 ounces)) |
| 1 cup frozen shelled edamame (thawed (optional, but great for extra protein)) | |
| 6 g | 2 cloves garlic (minced) |
| 462 g | 2 1/2 cups COLD cooked brown rice (break up large clumps with your fingers) |
| 80 g | 1/2 cup chopped green onions (about 3 medium) |
| Red pepper flakes (Sriracha, or hot sauce of choice (optional)) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Versatility is key. All you say here is true. Probably easiest recipe to make. Then go to more complicated additions. I’ve done almost all of these; the cold rice is very important. Butter for eggs and waiting to stir eggs is necessary step. Really appreciat” — a cook, 5.0★
“Great recipe! Just made it for lunch and it was great! I added in some frozen yellow corn and some leftover chicken from last night and it tasted great. I thought I had oyster sauce in the pantry but I didn’t so I subbed in more soy sauce. I think it still tas” — a cook, 5.0★