Egg Fried Rice

Recipe courtesy of Annie and David Toborowsky

"Fried rice in Asia has a long history. Many people would take leftover rice and mix it with protein to make fried rice. In Thailand, it is a common breakfast food for students and workers as it has protein and carbs to start the day."

Prep Time: 15-20 min

Cook Time: 15-20 min


  • 3-4 cups jasmine rice
  • 1 small carrot, cut into small pieces
  • 1 tomato, chopped small
  • 1/2 white or yellow onion, chopped small
  • 1 bunch green onion or scallions, chopped
  • 5-6 large eggs
  • 1/2 clove garlic
  • 5 stems Chinese celery, chopped small (substitute regular celery leaf if not available)
  • 2 tablespoons sugar
  • 5 tablespoons vegetable oil
  • 3 tablespoons chicken stock
  • 5 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons mushroom sauce
  • 1 teaspoon sesame oil
  • 1 lime


  1. Cook the jasmine rice in a rice cooker. Let it cool in a separate bowl for 2-3 hours. (Leftover rice works best!)
  2. Heat oil in wok or large skillet at medium-high.
  3. Add garlic and stir until you can smell the garlic.
  4. Add eggs, stirring like scrambled eggs.
  5. Add all vegetables and stir until soft, 2 to 3 minutes. Lower heat to medium.
  6. Add rice and stir, mixing everything together.
  7. Add sauces and remaining ingredients and stir, taste and adjust to your liking.
  8. Cook about 5-7 minutes until liquids have absorbed into rice.
  9. Add sesame oil and stir.
  10. Garnish with lime wedge and squeeze over the rice.

Recipe © Annie Toborowsky(2020); Recipe © David Toborowsky(2020)

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