Easy Egg Fried Rice
Egg fried rice is one of those comforting dishes that instantly transports you to your favorite takeout spot, all while being refreshingly easy to make at home. With just a handful of ingredients, you can whip up a satisfying meal in no time. I remember the first time I prepared it; the sizzling sound of the eggs breaking in the hot wok paired with the aroma of fried rice wafting through the kitchen was simply irresistible. This dish is not just about filling your belly; it’s about bringing a bit of joy and nostalgia to your dining table.
Why you’ll love this dish
There are countless reasons to embrace this easy egg fried rice recipe. First off, it’s incredibly quick to prepare, making it perfect for busy weeknight dinners. With a cooking time of under 30 minutes, you can serve a wholesome meal that the whole family will adore. It’s also a fantastic way to use up leftover rice, making it both budget-friendly and environmentally conscious! Additionally, you can customize it to suit your taste—from adding more vegetables to swapping in your favorite proteins or sauces.
“This egg fried rice is now a staple in our home! It’s quick, easy, and my kids devour it every time." – Satisfied Home Chef
How this recipe comes together
Making easy egg fried rice is a straightforward process that even novice cooks can tackle. You’ll start by prepping your ingredients, primarily using day-old rice for the best texture. After a quick cook of scrambled eggs, you’ll stir-fry fragrant onions and added vegetables. Then, it’s a simple matter of combining everything in the wok before finishing it off with flavorful sauces. This harmonious blend not only ensures a dazzling dish but also fills your kitchen with inviting aromas that beckon everyone to gather around the table.
What you’ll need
Gather these items for a delicious meal:
- 2 cups day-old white rice (preferably long grain)
- 2 large eggs (beaten)
- ½ small yellow onion (small dice)
- 2 tablespoons frozen peas and carrots (thawed) (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce (light sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion (just the green part sliced) (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil (as needed for cooking)
You can easily make substitutions depending on what you have on hand. For instance, brown rice works just as well if you prefer a nuttier flavor, and feel free to toss in any vegetables you like or have in your fridge!
Step-by-step instructions
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Prepare the rice: Break apart the day-old rice by rubbing it gently between your hands. Alternatively, place it in a gallon freezer bag, seal, and rub to separate.
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Scramble the eggs: In a wok or large nonstick pan over medium-high heat, add 2 tablespoons of oil. Once hot, pour in the beaten eggs. Allow them to sizzle for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
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Stir-fry the vegetables: In the same wok, add a splash of oil. When hot, add the diced onion and thawed peas and carrots. Stir-fry for 15 to 30 seconds until the onion becomes fragrant and translucent.
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Combine the rice and eggs: Add the rice and scrambled eggs back to the wok. Drizzle another tablespoon of oil around the edges and stir-fry until everything is well combined.
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Flavor it up: Pour the Shaoxing rice wine around the pan and stir-fry everything for about 30 seconds, allowing the alcohol to cook off until you can no longer smell it.
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Season the rice: Add the soy sauce and oyster sauce, mixing them in thoroughly. Stir-fry for a few more minutes, ensuring the rice is heated through and evenly colored.
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Finish with garnishes: Drizzle in the sesame oil and toss in the sliced green onions. Give everything a final mix. Serve hot, garnished with extra green onions and sesame seeds if desired.
Best ways to enjoy it
This easy egg fried rice is versatile enough to enjoy on its own or as a side dish. Pair it with dishes like sweet and sour chicken, General Tso’s tofu, or even a spicy kimchi stew for a complete meal. For a fun twist, serve it in a bowl topped with a fried egg for added texture and flavor!
Keeping leftovers fresh
To store your leftover egg fried rice, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3 to 4 days. When you’re ready to reheat, simply stir-fry it in a hot pan or microwave until heated through. If you have a larger batch, consider freezing individual portions for quick meals later on. To safely freeze, make sure the rice is cooled, then store it in freezer-safe bags or containers. It will maintain its quality for up to three months.
Pro chef tips
- Day-old rice is key: Freshly cooked rice can be too sticky. Day-old rice is drier and gives you that perfect fried rice texture.
- Use high heat: This ensures a nice stir-fry, preventing the ingredients from steaming and allowing for optimal flavor.
- Experiment with sauces: Feel free to add a dash of sriracha or chili oil for a spicy kick.
Creative twists
Don’t hesitate to personalize your egg fried rice! Here are some ideas for variations:
- Protein-packed: Add chicken, shrimp, or tofu for an extra protein boost.
- Veggie overload: Load up on bell peppers, bok choy, or even leftover broccoli and snap peas.
- Different grains: For a healthier spin, switch out white rice for quinoa or cauliflower rice for a lower carb option.
Your questions answered
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What’s the best rice for fried rice?
Day-old long-grain white rice works best as it’s less sticky. Jasmine rice is a popular option for its fragrance and flavor. -
Can I use fresh vegetables?
Absolutely! Just make sure to cook them until tender before adding rice. -
How can I make this dish vegetarian?
Simply skip the oyster sauce or replace it with mushroom sauce for a vegetarian alternative.
Egg Fried Rice
Ingredients
Method
- Break apart the day-old rice by rubbing it gently between your hands or place it in a gallon freezer bag, seal, and rub to separate.
- In a wok or large nonstick pan over medium-high heat, add 2 tablespoons of oil. Once hot, pour in the beaten eggs. Allow them to sizzle for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
- In the same wok, add a splash of oil. When hot, add the diced onion and thawed peas and carrots. Stir-fry for 15 to 30 seconds until the onion becomes fragrant and translucent.
- Add the rice and scrambled eggs back to the wok. Drizzle another tablespoon of oil around the edges and stir-fry until everything is well combined.
- Pour the Shaoxing rice wine around the pan and stir-fry everything for about 30 seconds, allowing the alcohol to cook off until you can no longer smell it.
- Add the soy sauce and oyster sauce, mixing them in thoroughly. Stir-fry for a few more minutes, ensuring the rice is heated through and evenly colored.
- Drizzle in the sesame oil and toss in the sliced green onions. Give everything a final mix.
- Serve hot, garnished with extra green onions and sesame seeds if desired.
