Egg Fried Rice Recipe
Egg Fried Rice Recipe
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Egg Fried Rice Recipe
Egg Fried Rice Recipe is a quick and flavorful dish that’s perfect for using up leftover rice. It’s a simple, versatile, and budget friendly recipe that is loved by people of all ages. With its savory mix of eggs, vegetables, and seasonings, this dish can be made in just 15 minutes, making it a great option for busy weeknights. Whether you enjoy it as a side or a main, Egg Fried Rice is guaranteed to satisfy your taste buds.
Description
Egg Fried Rice Recipe is a popular dish in Chinese cuisine that’s loved around the world for its simplicity, flavor, and versatility. This Egg Fried Rice Recipe combines leftover cooked rice with scrambled eggs, vegetables, and seasonings to create a delicious and satisfying meal. It’s an easy, customizable dish that can be made using ingredients you already have in your kitchen.
The base of this egg fried rice recipe is cooked rice preferably cold and day old, as it fries better and absorbs the flavors more easily than fresh rice. The egg provides a rich, savory taste and a fluffy texture when scrambled into the rice. For added flavor, the dish includes a combination of soy sauce, sesame oil, and garlic. You can customize it by adding your favorite vegetables like peas, carrots, or green onions. For those looking to make it heartier, you can even add proteins such as chicken, shrimp, or pork.
This Egg Fried Rice recipe is highly versatile and allows for various adjustments based on personal taste. It is a great option for anyone looking for a quick meal that’s packed with flavor. Whether you’re cooking for one or feeding the whole family, Egg Fried Rice Recipe will quickly become a go to recipe in your culinary repertoire. Plus, it’s an excellent way to reduce food waste by using leftover rice and vegetables that you have on hand. So, next time you have a bit of leftover rice, try making this quick, satisfying meal.
Ingredients
- 2 cups of cooked rice (preferably cold, day old rice works best)
- 2 large eggs
- 1 tablespoon of vegetable oil (or sesame oil for extra flavor)
- ½ cup of frozen peas and carrots mix (or any vegetables you like)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil (optional)
- 2 green onions, chopped
- Salt and pepper to taste
- 1 teaspoon of ginger (optional, for extra flavor)
Instructions
- Prepare the Rice:
If you’re using leftover rice, make sure it’s cold and not clumped together. If using freshly cooked rice, spread it out on a baking sheet to cool and let it dry for a few minutes before using it in the recipe. - Scramble the Eggs:
In a medium bowl, crack the eggs and beat them lightly with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and cook, stirring occasionally, until scrambled and cooked through. Remove the eggs from the pan and set them aside. - Cook the Vegetables:
In the same skillet, add another tablespoon of oil (or sesame oil for added flavor). Add the minced garlic and cook for 30 seconds until fragrant. Add the peas and carrots (or any vegetables you’re using) and stir fry for 2-3 minutes until tender. - Combine the Rice:
Add the cold rice to the skillet with the vegetables. Break up any rice clumps with a spoon or spatula. Stir fry for 3-4 minutes, ensuring the rice is heated through and lightly toasted. - Season the Rice:
Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to ensure the rice is evenly coated. Season with salt, pepper, and ginger (if using) to taste. - Add the Scrambled Eggs:
Return the scrambled eggs to the pan and gently fold them into the rice. Stir in the chopped green onions and cook for an additional 1-2 minutes until everything is heated through. - Serve and Enjoy:
Serve your egg fried rice hot, and enjoy the flavorful combination of scrambled eggs, vegetables, and rice.
Notes
- Rice Texture: For best results, use cold, day old rice. Fresh rice may be too moist, resulting in clumpy fried rice.
- Vegetable Options: You can customize your fried rice with any vegetables you have on hand bell peppers, mushrooms, corn, or broccoli work well.
- Protein Add ins: If you want to make your egg fried rice a heartier dish, try adding cooked chicken, shrimp, or pork.
- Soy Sauce Variations: You can experiment with low sodium soy sauce if you’re watching your sodium intake, or use tamari sauce for a gluten-free option.
- Storage: Leftover egg fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet over medium heat for best results.
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Egg Fried Rice Recipe
Ingredients
- 2 cups of cooked rice preferably cold, day old rice works best
- 2 large eggs
- 1 tablespoon of vegetable oil or sesame oil for extra flavor
- ½ cup of frozen peas and carrots mix or any vegetables you like
- 2 cloves garlic minced
- 3 tablespoons soy sauce adjust to taste
- 1 tablespoon oyster sauce optional
- 1 tablespoon sesame oil optional
- 2 green onions chopped
- Salt and pepper to taste
- 1 teaspoon of ginger optional, for extra flavor
Instructions
- Prepare the Rice:
- If you’re using leftover rice, make sure it’s cold and not clumped together. If using freshly cooked rice, spread it out on a baking sheet to cool and let it dry for a few minutes before using it in the recipe.
- Scramble the Eggs:
- In a medium bowl, crack the eggs and beat them lightly with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and cook, stirring occasionally, until scrambled and cooked through. Remove the eggs from the pan and set them aside.
- Cook the Vegetables:
- In the same skillet, add another tablespoon of oil (or sesame oil for added flavor). Add the minced garlic and cook for 30 seconds until fragrant. Add the peas and carrots (or any vegetables you’re using) and stir fry for 2-3 minutes until tender.
- Combine the Rice:
- Add the cold rice to the skillet with the vegetables. Break up any rice clumps with a spoon or spatula. Stir fry for 3-4 minutes, ensuring the rice is heated through and lightly toasted.
- Season the Rice:
- Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to ensure the rice is evenly coated. Season with salt, pepper, and ginger (if using) to taste.
- Add the Scrambled Eggs:
- Return the scrambled eggs to the pan and gently fold them into the rice. Stir in the chopped green onions and cook for an additional 1-2 minutes until everything is heated through.
- Serve and Enjoy:
- Serve your egg fried rice hot, and enjoy the flavorful combination of scrambled eggs, vegetables, and rice
Notes
- Rice Texture: For best results, use cold, day old rice. Fresh rice may be too moist, resulting in clumpy fried rice.
- Vegetable Options: You can customize your fried rice with any vegetables you have on hand bell peppers, mushrooms, corn, or broccoli work well.
- Protein Add ins: If you want to make your egg fried rice a heartier dish, try adding cooked chicken, shrimp, or pork.
- Soy Sauce Variations: You can experiment with low sodium soy sauce if you’re watching your sodium intake, or use tamari sauce for a gluten-free option.
- Storage: Leftover egg fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet over medium heat for best results.
