Golden Fried Rice with Egg, Tomato, and Cilantro

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fragrant stir-fried rice coated in a luscious golden brown sauce, mixed with scrambled egg, juicy tomato, onion, scallions, and fresh cilantro. This Thai recipe, ready in about 25 minutes, pairs cooked jasmine rice, chilled, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Crack in 3 large eggs and scramble quickly, cooking for 1-2 minutes until just set but still moist. Remove eggs and set aside.
  2. Step 2: In the same wok, add 1/2 cup finely chopped onion and sauté for 2 minutes until translucent and fragrant.
  3. Step 3: Add 1 cup diced tomato and cook for 2 minutes until slightly softened, stirring frequently.
  4. Step 4: Add 4 cups chilled cooked jasmine rice to the wok, breaking up any clumps with the back of your spatula. Stir-fry for 3-4 minutes to heat through.
  5. Step 5: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp dark soy sauce. Stir constantly for 2 minutes until rice takes on a rich golden brown color and sauces evenly coat every grain.
  6. Step 6: Return scrambled eggs to the wok along with 1/2 cup chopped scallions, 1/4 cup fresh cilantro leaves, 1/4 tsp white pepper, and salt to taste. Toss everything together for another minute. Serve hot.

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