Course: Main
Servings: 2
Tags: 2025-12
Egg Rice Stir Fry
Once the wok is hot, and if you have cooked meat and cooked or frozen vegetables, this whole thing is about 3 minutes to make.
The "meat" can be chicken, steak, porkchop, ham, shrimp; "vegetables" should have some maybe frozen mixed bell peppers, diced onion, frozen peas, diced carrot, bean sprouts, base of Romaine or other lettuce, green onion if you have it; "other sauce" can be hoisin, go chew wang, oyster flavour etc.
Use something else hot instead of chili flakes if you want.
Ingredients
| 3 tbl | oil |
| 3 | eggs |
| 6 oz | "meat" |
| 1 cup | vegetables |
| 2 cups | cooked rice |
| 3 tbl | soya sauce |
| 1 tbl | other sauce |
| 2 tbl | vinegar or rice wine vinegar |
| 1 tbl | sesame oil |
| chili flakes |
Bust Out
| wok | |
| whisk | |
| shovel |
Steps
- Heat oil in the wok until it JUST starts smokin'
- While it's heating, whisk eggs until foamy, cut up "meat" (unless it's shrimp)
- If the meat's not cooked, cook it now, pull it out and set aside
- Dice & cook any uncooked vegetables and set aside.
- Add whisked egg to the oil and stir every 20 seconds with the whisk to make scrambled eggs. Cook until firm.
- Add cooked rice and switch to your shovel. Give it a couple tosses so the eggs don't burn.
- Add soya sauce, other sauce, vinegar or rice wine vinegar, sesame oil. Add chili flakes to taste; if you don't want it hot, don't add any. Toss.
- Add vegetables and meat, toss every 30 seconds until it's hot. Serve.