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Egg Fried Rice Recipe

Quick, Delicious, and Easy Egg Fried Rice Recipe

Egg Fried Rice is a quick, flavorful, and comforting dish that’s perfect for busy weeknights, lunch on the go, or even as a side to a more elaborate meal. This dish combines fluffy rice, scrambled eggs, and savoury vegetables tossed together with a touch of soy sauce to create a wholesome, satisfying meal.

What makes it even better is how customizable it is—you can add your favourite protein or extra veggies to suit your taste. Not only is Egg Fried Rice a crowd-pleaser, but it’s also packed with protein from the eggs and nutrients from the vegetables. Let’s dive into this simple and delicious recipe.

Cook the rice: Use 2 cups of cooked and cooled rice (preferably leftover rice, as it works best for fried rice). If cooking fresh rice, make sure to cool it completely in the fridge before using. Spread the cooked rice on a tray or plate to cool faster and prevent clumping.

Chop vegetables: Dice 1 medium carrot, 1/2 cup green peas, and 2-3 green onions (separate the white and green parts). You can also chop other vegetables like bell peppers or broccoli if desired. Crack 2 large eggs into a bowl, add a pinch of salt and whisk lightly. Heat 2 tablespoons of oil (vegetable or sesame oil) in a large wok or frying pan over medium-high heat.

A hot wok ensures the ingredients cook quickly and evenly. Pour the whisked eggs into the hot pan and let them set slightly (about 30 seconds). Use a spatula to break the eggs into small pieces as they cook. Once scrambled, remove the eggs from the pan and set them aside. In the same pan, add 1 more tablespoon of oil if needed.

Toss in the diced carrots, peas, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp. Turn the heat to high and add the cooked rice to the pan. Break up any clumps with your spatula and mix well with the vegetables.

Stir constantly for 3-4 minutes to heat the rice evenly and give it a lightly toasted flavour. Drizzle 2-3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Stir everything together to coat the rice evenly. Adjust soy sauce to taste.  Add a pinch of black pepper or chilli flakes for a bit of heat.

Add the scrambled eggs back into the pan and toss to combine with the rice and vegetables. Stir-fry for another 1-2 minutes to ensure everything is mixed well. Finally, add the green parts of the chopped green onions for a burst of fresh flavour.

Expert Tips for Success;

Use Day-Old Rice: Leftover rice works best because it’s drier and won’t clump together when stir-fried. If using fresh rice, cool it in the fridge before cooking.
High Heat is Key: Keep the heat high throughout the cooking process for that signature “fried rice” texture and flavour.
Prep Everything First: Have all your ingredients chopped and ready to go before you start cooking. This dish comes together quickly, so you’ll want to avoid delays.
Don’t Overload the Pan: Cook in batches if making a larger quantity to ensure everything gets evenly stir-fried.

Customization Ideas and Variations;

Add Protein: Include diced chicken, shrimp, or tofu for a heartier meal. Cook the protein first and set it aside before starting the rice.
Vegetarian-Friendly: Skip the eggs and add more veggies like zucchini, mushrooms, or corn.
Low-Carb Option: Use cauliflower rice instead of regular rice for a lighter version.
Spice it Up: Add a teaspoon of sriracha, chilli paste, or hot sauce for a kick of heat.
Herbs and Garnishes: Sprinkle with fresh cilantro or a dash of lime juice for a refreshing twist.
Soy Sauce Alternatives: Use tamari or coconut aminos for a gluten-free option.

Egg Fried Rice pairs beautifully with a variety of side dishes or mains. Here are a few ideas:

Asian-Inspired Sides: Pair it with spring rolls, dumplings, or a bowl of hot and sour soup for a complete meal.
Fresh Salads: Serve with a crisp cucumber salad or a sesame-dressed slaw.
Protein Options: Top with grilled chicken, teriyaki salmon, or even a fried egg for extra protein.
Light Garnishes: Add a sprinkle of sesame seeds or chopped peanuts for texture, and serve with a wedge of lime for extra zing.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pan on medium heat with a splash of water or oil to prevent drying out. Alternatively, microwave in short intervals, stirring in between.

Make-Ahead Tips:

Prep the vegetables in advance and store them in the fridge.
Use pre-cooked rice to save time.
You can even pre-scramble the eggs and store them in a separate container for quick assembly.

Egg Fried Rice is one of those dishes that feels like a warm hug in a bowl. It’s quick, easy, and endlessly customizable to fit your taste and lifestyle. Whether you’re whipping it up as a quick lunch or making it as a side for a family dinner, it’s a recipe that never disappoints.

Give it a try, and enjoy the simple joy of creating a meal that’s delicious, comforting, and truly satisfying. Share it with loved ones or savour it yourself—you deserve it!

Ingredients;

  • Cooked rice: 2 cups (day-old preferred)
  • Eggs: 2 large
  • Vegetable oil: 2-3 tablespoons
  • Carrot: 1 medium, diced
  • Green peas: 1/2 cup
  • Green onions: 2-3, chopped (white and green parts separated)
  • Soy sauce: 2-3 tablespoons
  • Sesame oil: 1 teaspoon
  • Salt: To taste
  • Optional: Black pepper, chilli flakes, or sesame seeds for garnish

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