Egg Fried Rice Recipe
Egg Fried Rice Recipe
Table of Contents
Egg Fried Rice Recipe
This egg fried rice recipe is a classic Asian dish that’s quick, easy, and packed with flavor. Perfect as a main dish or a side, it’s a great way to use up leftover rice and customize with your favorite vegetables and proteins.
Description
Egg fried rice is a beloved comfort food around the world, blending simplicity and bold flavors in every bite. Originating from Chinese cuisine, this dish has evolved into a versatile staple, with countless regional variations. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is a must try for its ease, speed, and delightful taste.
In this 1000 word guide, we’ll walk you through every step to prepare an authentic egg fried rice recipe, complete with tips for customization and making it perfect every time. The secret to exceptional egg fried rice lies in using day old rice, ensuring it’s dry enough to soak up the delicious flavors of soy sauce, sesame oil, and other seasonings. With just a handful of ingredients and less than 30 minutes, you can create a dish that’s better than takeout.
Whether you’re serving it as a standalone dish or pairing it with other Asian inspired recipes, this egg fried rice recipe is a crowd pleaser that never disappoints.
Ingredients
- 3 cups cooked white rice (preferably day old)
- 3 large eggs, beaten
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix (thawed)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper (optional)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it out on a baking sheet to cool and dry for at least 30 minutes.
- Heat the Pan: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium high heat.
- Scramble the Eggs : Pour the beaten eggs into the pan and cook, stirring, until just set. Remove from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Stir in the onion and garlic, cooking until fragrant and translucent.
- Cook Vegetables: Add the peas and carrots to the pan. Stir fry for 2-3 minutes until tender.
- Combine Rice and Flavorings : Add the cooked rice to the pan, breaking up any clumps. Drizzle with soy sauce and sesame oil, then stir well to combine.
- Add Eggs Back : Return the scrambled eggs to the pan. Mix them into the rice, ensuring everything is evenly distributed.
- Season and Garnish: Sprinkle with white pepper if using, and garnish with chopped green onions. Serve hot.
Notes
- Day Old Rice: Using leftover rice ensures the grains are dry and separate, making it easier to stir fry.
- Protein Add Ons: Add cooked shrimp, chicken, or tofu for a protein boost.
- Vegetable Variations: Try bell peppers, corn, or mushrooms for additional flavor.
- Spice It Up: Add a pinch of chili flakes or a dash of sriracha for heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
Egg Fried Rice Recipe
Ingredients
- 3 cups cooked white rice preferably day old
- 3 large eggs beaten
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup frozen peas and carrots mix thawed
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper optional
- 2 green onions chopped (for garnish)
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it out on a baking sheet to cool and dry for at least 30 minutes.
- Heat the Pan: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium high heat.
- Scramble the Eggs : Pour the beaten eggs into the pan and cook, stirring, until just set. Remove from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Stir in the onion and garlic, cooking until fragrant and translucent.
- Cook Vegetables: Add the peas and carrots to the pan. Stir fry for 2-3 minutes until tender.
- Combine Rice and Flavorings : Add the cooked rice to the pan, breaking up any clumps. Drizzle with soy sauce and sesame oil, then stir well to combine.
- Add Eggs Back : Return the scrambled eggs to the pan. Mix them into the rice, ensuring everything is evenly distributed.
- Season and Garnish: Sprinkle with white pepper if using, and garnish with chopped green onions. Serve hot.
Notes
- Day Old Rice: Using leftover rice ensures the grains are dry and separate, making it easier to stir fry.
- Protein Add Ons: Add cooked shrimp, chicken, or tofu for a protein boost.
- Vegetable Variations: Try bell peppers, corn, or mushrooms for additional flavor.
- Spice It Up: Add a pinch of chili flakes or a dash of sriracha for heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
