A quick and flavorful egg fried rice made with day-old rice, scrambled eggs, and a savory sauce blend—perfect for a fast meal or side dish.

2 cups day‑old white rice (preferably long‑grain)

2 large eggs, beaten

½ small yellow onion, small dice

2 tablespoons frozen peas and carrots, thawed (optional)

2 tablespoons light-sodium soy sauce

1 tablespoon oyster sauce

1 teaspoon toasted sesame oil (optional)

1 stalk green onion (green part only), sliced (optional for garnish)

Toasted sesame seeds (optional for garnish)

Oil as needed for cooking

1 tablespoon shaoxing cooking wine (optional)

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Break apart the day-old rice by gently rubbing it between your hands or shaking in a sealed freezer bag. Set aside.
Heat about 2 Tbsp of oil in a wok or large nonstick pan over medium-high. Add beaten eggs—let them sizzle briefly, then scramble until just set. Remove and set aside.
In the same pan over medium to medium-high, add a bit more oil. Stir-fry onion and thawed peas/carrots just until onion becomes translucent (15–30 seconds).
Add rice and scrambled eggs back to the pan. Add another tablespoon of oil around the edge. Stir-fry until combined.
Drizzle shaoxing cooking wine around the pan (about 1 Tbsp) and stir for about 30 seconds until fragrant.
Stir in soy sauce and oyster sauce, cooking a few minutes until rice is evenly colored and heated through.
Finish by adding sesame oil and sliced green onion; toss to combine.
Garnish with extra green onion and sesame seeds, if desired. Serve hot.