Egg Foo Yung Fried Rice with Eggs and Bean Sprouts
Elevate your fried rice game with this Egg Foo Yung Fried Rice with Eggs and Bean Sprouts, a flavorful fusion of classic Chinese-American flavors and vibrant, fresh ingredients. This quick and easy one-pan dish combines the delicate savoriness of scrambled eggs, the satisfying crunch of bean sprouts, and perfectly stir-fried jasmine rice tossed in a savory blend of soy sauce, oyster sauce, and sesame oil. Bright pops of color from diced carrots, peas, and scallions add both visual appeal and a wholesome touch. Perfect for a weeknight dinner or meal prep, this recipe comes together in just 30 minutes and delivers restaurant-quality flavor in the comfort of your kitchen. Serve this delightful fried rice as a hearty main course or pair it with your favorite stir-fried dishes for an unforgettable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 5 pieces Large eggs
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 3 stalks Scallions, chopped
- 1 cup Bean sprouts
- 1 cup Carrots, finely diced
- 0.5 cup Frozen peas
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
In a small bowl, crack the eggs and beat them well with a fork. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Pour the beaten eggs into the wok and scramble them gently until just set. Remove the scrambled eggs and set them aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Over medium-high heat, sauté the minced garlic until fragrant, about 30 seconds.
Add the diced carrots and frozen peas to the wok, stirring frequently for 2-3 minutes until they are slightly tender.
Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry the rice for 2-3 minutes, allowing it to heat up evenly.
Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Stir well to evenly coat the rice and vegetables with the sauces.
Add the bean sprouts and chopped scallions to the wok. Stir-fry for another 1-2 minutes, just until the bean sprouts are tender but still crisp.
Return the scrambled eggs to the wok, breaking them into smaller chunks and mixing them into the fried rice.
Season the dish with salt and white pepper, adjusting to taste if needed.
Serve hot as a main dish or a hearty side. Garnish with additional scallions if desired.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 19.6 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 388 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
