Oyster Sauce Egg Fried Rice
Oyster Sauce Egg Fried Rice is a bowl recipe ready in 20 min. It makes 2 servings, each 530 kcal with 24 g protein. Beginner level, 9 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 20 mintotal
- Beginnerlevel
- 530kcal a serving
- 24 gprotein
What is Oyster Sauce Egg Fried Rice
Egg fried rice with frozen vegetables, seasoned with soy and oyster sauce.
- Bowls · Eggs
- Eggs
- Sautéing & stir-fry
How to make Oyster Sauce Egg Fried Rice
Tips from the cook
- Use cold, day-old rice, as freshly cooked rice turns mushy in the pan.
- Keep the heat high, so the rice fries instead of steaming.
- Pour the last beaten egg over the rice and stir, so it coats the grains.
- Add the scrambled eggs back at the end, only to warm them through.
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Meal prep and storage
Best eaten at once. Leftovers keep 1 day in the fridge and need to be reheated until piping hot.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Oyster Sauce Egg Fried Rice substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Eggs1 option
- Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)
Not in shakshuka, omelette, Caesar.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Oyster sauce2 options
- Mushroom stir-fry sauce ("vegetarian oyster sauce") 1:1
Check for wheat; not shellfish-free unless labelled vegetarian.
Still contains soy and gluten.
- Soy sauce + hoisin (2:1) 1 tbsp soy + 1/2 tbsp hoisin per 1 tbsp
Sweeter, fruitier.
Still contains soy and gluten.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
