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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a small bowl, crack the eggs and beat them well with a fork. Set aside.

Step 2

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.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the wok. Over medium-high heat, sauté the minced garlic until fragrant, about 30 seconds.

Step 4

Add the diced carrots and frozen peas to the wok, stirring frequently for 2-3 minutes until they are slightly tender.

Step 5

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.

Step 6

Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Stir well to evenly coat the rice and vegetables with the sauces.

Step 7

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.

Step 8

Return the scrambled eggs to the wok, breaking them into smaller chunks and mixing them into the fried rice.

Step 9

Season the dish with salt and white pepper, adjusting to taste if needed.

Step 10

Serve hot as a main dish or a hearty side. Garnish with additional scallions if desired.

Nutrition Facts

Serving size	(1382.5g)

Amount per serving	% Daily Value*
Calories	1819.3

Total Fat 82.0g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 28.6g
Cholesterol 930mg	0%
Sodium 3852.9mg	0%
Total Carbohydrate 218.8g	0%
Dietary Fiber 15.7g	0%
Total Sugars 19.6g
Protein 60.5g	0%

Vitamin D 200IU	0%
Calcium 387.8mg	0%
Iron 9.9mg	0%
Potassium 1863.8mg	0%

*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.

Source of Calories

Fat: 39.8%

Protein: 13.0%

Carbs: 47.2%