The egg-fried rice recipe is something I prepare every two weeks. It’s a simple meal that is easy to modify using whatever vegetables you have in your fridge. Fried rice tastes great together with Chinese Green Beans, Chinese Garlic Cucumber Salad and Honey Chili Garlic Shrimp.
As a child, every time I saw a big bowl of rice cooked in the kitchen I would put my hands on it and wait in anticipation to find out whether it was a night of fried rice. The taste of rice blended with vegetables, eggs and a light layer of soy sauce gave me a sense of comfort. It should come as not a surprise to me that I make often fried rice. It is not just that this dish feel relaxing, but it’s extremely simple to prepare. All you need is rice eggs, vegetables as well as soy sauce. Once you’re in the routine of this simple egg-fried rice recipe experiment with the recipe! You can substitute rice for Quinoa, add additional vegetables or protein, or whatever is to your personal taste.
Cooking Notes for Egg Fried Rice Recipe
Try using old rice from the day before Fried rice is typically an item you cook to make use of leftover rice that was cooked the day prior to. Avoid fresh cooked rice since it’s still moist and steamy, and could produce fried rice with the texture of mush. (Notice in the picture below how you can clearly see the individual rice grains instead of a lump made of grains.) However, if you’ve forgotten to cook rice the night before, here’s an idea I have used. Spread an even layer of freshly cooked rice on baking sheets large enough to let it air out for a period of 1 to 2 hours. The longer, the more beneficial. The rice grains are likely to dry out in this process.
Utilizing pre-cooked rice: For this recipe, I tried using pre-cooked rice that was packaged. These packages typically have two cups of cooked rice, meaning that you’ll require 2 packages to make the recipe. The rice that comes in packages is good for those who are not able cooking rice. But, it’s definitely more expensive than purchasing rice to cook at home (I seem like a mom here). There was also a faint smell when I opened the package (probably due to the preservatives that the manufacturer utilized) however, not enough to cause me to throw the rice in the garbage. In the end, I would recommend cooking the rice on your own however, I can understand if you do not have the time.
What to Serve With Egg Fried Rice
Chinese Garlic Cucumber Salad
Honey Chili Garlic Shrimp
10-Minute Chilled Tofu & Garlic Appetizer
The Easiest Method to Prepare Egg Fried Rice
Use rice that is old. This will ensure that there isn’t too much moisture in the rice and that the rice that is cooked will not become too soft. If you’re cooking rice the same day, allow the rice to cool completely before stirring frying.
If you’re looking to add to add more flavor, sprinkle a bit from my Teriyaki sauce as well as hoisin sauce.
Prep Time: 10 minutes
Cook Time 10 mins
Total Time 20 mins
- 4 large eggs
- 3 tablespoons of peanut, vegetable or olive oil separated (see Note 1)
- 1 cup diced onions, approximately 1 smaller onion (see note 2)
- 1-1/2 to 2-cups chopped mixed vegetables, like bell peppers, carrots, zucchini, etc. (see the note 3.)
- 1/2 cup of scallions cut into pieces white and green parts separated (see Note 4)
- A pinch of salt
- 4 cups cooked over night jasmine rice, refer to note 5
- 2 1/2 tablespoons soy sauce, use tamari if gluten free
- 1/2 teaspoon powder of five-spice
- A pinch of white pepper that has been ground an option
- 1 – 2 tablespoons of toast sesame oil
Crack the eggs in small bowls and mix them until they are combined.
- In a pan, heat 1 tablespoon of oil on medium-high. Once the skillet is hot then add the eggs that have been beat and mix them up for approximately an hour. Transfer the eggs into a dish and switch off the flame.
- 2. Pour all the rest of 2 tablespoons oil in the wok on high temperature. Then add the onion and cook for 1 – 2 minutes while stirring continuously. Add the mixed vegetables as well as the white portions of the scallions, and cook for two minutes. Sprinkle the vegetables with the addition of a pinch of salt.
- Place the cooked rice in the wok or pan and cook for a few minutes, or until the rice is warm. If you notice large chunks that contain rice, cut them into pieces with the help of a spatula.
- Add the soy sauce, five-spice spice powder and a pinch of pepper (if you are using it)) as well as sesame oil. stir to evenly distribute the seasonings. (See Note 6) Add the eggs scrambled and mix to combine. Sprinkle with the remaining onions. Serve immediately.
- Peanut oil gives the rice that is cooked a pleasant fresh scent. It is true olive oil isn’t commonly utilized in Chinese cooking However, it is difficult to discern the taste of olive oil when making this dish.
- It doesn’t matter what kind of onion you pick. White sweet, yellow, or red onions are all good. For those who don’t own onions you can substitute shallots.
- You can choose any vegetables you like for this recipe. Bell peppers, corn, vegetables, carrots peas, and zucchini are all excellent options for this rice fried recipe. The quantity of veggies you’ll need is your choice. Remember how many vegetables include there’s more water you’ll add to the wok while you cook the rice. This can result in the rice becoming soggy, especially in the event of an abundance of people within the wok (or saute pan). I’ve found that two cups diced vegetable to be adequate.
- I like to reserve a portion part of the darker green portions scallions as garnish.
- If you’re seeking a simple recipe to cook jasmine rice then refer to my article for cooking jasmine rice. It is also possible to make use of a fork to break up the rice before adding it into the wok. This will allow you to cut off the large rice clumps.
- If you’d like to enhance the flavor of the rice you fry, add to it with 1 teaspoon with my Teriyaki sauce or hoisin sauce that is available in stores.
- This recipe has been updated on August 17, 2020 to include more veggies and add a bit more seasoning to the rice fried.
Serving: 1serving | Fiber: 4g | Calories: 425kcal | Sodium: 423mg | Protein: 13.4g | Fat: 16.7g | Carbohydrates: 55.6g |Saturated Fat: 3.2g | Cholesterol: 186mg | Sugar: 1.7g