Name: Go Dim Sums Extra Egg Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 cups day‑old cooked long‑grain rice; 3 large large eggs; 2 tbs vegetable oil; 1 tbs unsalted butter; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cups frozen peas and diced carrots (thawed); 3 stalks scallions (green onions), thinly sliced; 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 0.5 tsp granulated sugar; 0.25 tsp white pepper; 0.25 tsp salt; 1 cups cooked diced chicken or shrimp (optional)

Method

Rice & Eggs

1
Prep rice and eggs
Break up any large clumps in the cold rice with your hands or a fork so it is loose and separate. Crack all 3 eggs into a bowl and lightly beat. Reserve about one-third of the beaten eggs (roughly 1 egg) for frying on top as the "extra egg"; keep the remaining two-thirds (about 2 eggs) in the bowl to scramble into the rice.
2
Quick scramble
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Pour in the beaten 2 eggs (the portion for scrambling). Stir constantly until just set but still moist, 20–30 seconds. Transfer scrambled eggs to a bowl and set aside.

Vegetables & Aromatics

3
Cook aromatics and vegetables
Wipe the pan if it has excess egg residue, then return to medium-high heat. Add the remaining 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add the diced onion and cook 2–3 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant. Add the thawed peas and carrots and cook another 1–2 minutes until warmed through.
4
Add rice
Turn heat to high, add the loose cooked rice to the pan. Use a spatula to press and break up any remaining lumps; spread rice across the pan so it contacts the hot surface. Stir‑fry, tossing often, until rice is hot and some grains pick up a little color, about 3–4 minutes.

Optional Protein

5
Incorporate protein (if using)
If using cooked diced chicken or shrimp, add it to the pan now and toss with the rice and vegetables until heated through, about 1–2 minutes. Make sure the protein is evenly distributed before adding sauces.

Sauces & Seasoning

6
Season the rice
Reduce the heat to medium-high. Pour the soy sauce and oyster sauce evenly around the pan, sprinkle the sugar and white pepper, and stir thoroughly to coat the rice. Taste and add up to the listed 1/4 tsp salt if needed. Continue to toss for 1–2 minutes so the flavors marry and the rice is well seasoned.
7
Finish with eggs and scallions
Return the previously scrambled eggs to the pan and toss gently to break them into bite-sized pieces that mix through the rice. Add the sliced scallions and drizzle the sesame oil over the top; toss one last time to combine and heat through, about 30 seconds.

Rice & Eggs

8
Fry the extra egg
Heat a small nonstick skillet over medium heat and add a very small amount of oil (about 1 tsp). When shimmering, pour in the reserved beaten egg (approximately 1 egg) and fry sunny‑side up (or to desired doneness) until the white is set and the edges are lacy, 2–3 minutes. If you prefer over-easy, flip briefly and cook 10–20 seconds more.
9
Plate and serve
Divide fried rice between 2 plates (recipe makes 2 generous servings). Top each portion with the fried extra egg. Garnish with additional sliced scallions if desired and serve hot.

Extra Egg Recipe

Ingredients

Rice & Eggs

Vegetables & Aromatics

Sauces & Seasoning

Optional Protein

Method

Rice & Eggs

Prep rice and eggs

Quick scramble

Vegetables & Aromatics

Cook aromatics and vegetables

Add rice

Optional Protein

Incorporate protein (if using)

Sauces & Seasoning

Season the rice

Finish with eggs and scallions

Rice & Eggs

Fry the extra egg

Plate and serve

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