Fried Rice Recipe with Egg
Fried Rice Recipe with Egg
Table of Contents
Fried Rice Recipe with Egg
Learn how to make the best fried rice recipe with egg that’s quick, easy, and bursting with flavor. Perfect for a simple lunch or dinner, this dish is ready in under 30 minutes and will satisfy everyone at the table.
Description
Fried Rice Recipe with Egg is a beloved comfort food found in cuisines worldwide. This recipe brings together the perfect balance of fluffy rice, savory eggs, and crisp vegetables, creating a harmonious dish that’s both filling and flavorful. Whether you’re looking to repurpose leftover rice or cook up a hearty meal from scratch, this fried rice recipe with egg is a go to option.
Not only is it versatile and customizable, but this dish is also a great way to add a protein packed, wholesome meal to your weeknight rotation. With simple ingredients and easy to follow instructions, you’ll be able to whip up restaurant quality fried rice right in your kitchen. This recipe includes step by step guidance, tips for achieving the perfect texture, and ideas for additional ingredients to suit your preferences. By the end, you’ll have a dish that’s not only delicious but also Instagram worthy.
Ingredients
- 3 cups cooked and cooled white rice (preferably day old)
- 3 large eggs
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 1 small onion, finely chopped
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional, for depth of flavor)
- 1/2 teaspoon white or black pepper
- 2 green onions, sliced (for garnish)
- Salt to taste
Instructions
- Prepare the Ingredients: Ensure the rice is cooked and cooled for the best texture. If using fresh rice, spread it on a tray and let it cool for 30 minutes before using. Beat the eggs in a small bowl and set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add the beaten eggs and scramble them gently. Once cooked, remove them from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining oil. Sauté the onions until translucent. Add the mixed vegetables and cook for 2-3 minutes until tender.
- Fry the Rice: Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir fry for 3-4 minutes to ensure it’s evenly heated and slightly crispy.
- Season the Rice: Drizzle the soy sauce and optional oyster sauce over the rice, mixing thoroughly to coat each grain. Sprinkle in the white or black pepper and salt to taste.
- Combine the Ingredients: Add the scrambled eggs back to the skillet, breaking them into smaller pieces as you mix them with the rice. Toss everything together to combine well.
- Garnish and Serve: Sprinkle the sliced green onions over the fried rice for a fresh touch. Serve hot as a main course or a side dish.
Notes
- Rice Tip: Day old rice is ideal for fried rice as it’s drier and less likely to become mushy.
- Customizations: Feel free to add cooked chicken, shrimp, tofu, or other proteins for a heartier meal.
- Vegetables: You can use fresh or frozen vegetables. If using frozen, thaw them before cooking.
- Gluten Free Option: Substitute regular soy sauce with tamari or a gluten free soy sauce alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Fried Rice Recipe with Egg
Learn how to make the best fried rice recipe with egg that’s quick, easy, and bursting with flavor. Perfect for a simple lunch or dinner, this dish is ready in under 30 minutes and will satisfy everyone at the table.
Ingredients
- 3 cups cooked and cooled white rice preferably day old
- 3 large eggs
- 2 tablespoons vegetable oil or sesame oil for added flavor
- 1 small onion finely chopped
- 1 cup mixed vegetables e.g., peas, carrots, corn
- 2 cloves garlic minced
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce optional, for depth of flavor
- 1/2 teaspoon white or black pepper
- 2 green onions sliced (for garnish)
- Salt to taste
Instructions
- Prepare the Ingredients: Ensure the rice is cooked and cooled for the best texture. If using fresh rice, spread it on a tray and let it cool for 30 minutes before using. Beat the eggs in a small bowl and set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add the beaten eggs and scramble them gently. Once cooked, remove them from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining oil. Sauté the onions until translucent. Add the mixed vegetables and cook for 2-3 minutes until tender.
- Fry the Rice: Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir fry for 3-4 minutes to ensure it’s evenly heated and slightly crispy.
- Season the Rice: Drizzle the soy sauce and optional oyster sauce over the rice, mixing thoroughly to coat each grain. Sprinkle in the white or black pepper and salt to taste.
- Combine the Ingredients: Add the scrambled eggs back to the skillet, breaking them into smaller pieces as you mix them with the rice. Toss everything together to combine well.
- Garnish and Serve: Sprinkle the sliced green onions over the fried rice for a fresh touch. Serve hot as a main course or a side dish.
Notes
- Rice Tip: Day old rice is ideal for fried rice as it’s drier and less likely to become mushy.
- Customizations: Feel free to add cooked chicken, shrimp, tofu, or other proteins for a heartier meal.
- Vegetables: You can use fresh or frozen vegetables. If using frozen, thaw them before cooking.
- Gluten Free Option: Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
