Egg Fried Rice is one of the most popular choices at a Chinese restaurant. It’s a very quick stir-fry rice dish that consists of fluffy rice, beaten egg, seasoned with soy sauce, sesame oil, and green onions. One one of my favorite recipes in Asian cuisine. I enjoy serving it with a side of bok choy to make it a complete meal.
A very quick stir fry dish to make at home. It is the easiest way to make a flavor packed fried rice. Serve it as a side dish or main. One of my absolute favorites because it’s one of those delicious meals that comes together swiftly with minimal ingredients.
One of the most important things to a successful fried rice is using leftover long grain white rice. Because it won’t contain as much moisture as same day cooked rice. This creates fluffy separated rice grains versus using same day warm rice which creams rice clumps.
Also Read: Madras Curried Eggs with Rice Recipe
Simple Egg Fried Rice Recipe
Course: Dinner, LunchCuisine: ChineseDifficulty: Easy4
servings10
minutes15
minutes387
kcalThere are many fried rice recipes online, but this easy egg fried rice is a classic in Chinese cooking. The best part is that you can add any additional ingredients to elevate it even further. However, the simplicity of this dish is what makes it so approachable for many.
Also Read: Milanesa Napolitana Recipe
Ingredients
250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve
5 tablespoon regular soy sauce not light or dark!
Directions
- Over medium high heat in a steel wok, add 1 tablespoon of cooking oil and allow it to smoke. Important: if using a non-stick pan, do NOT smoke oil and keep it on medium heat allowing the oil to get hot.
- Once oil begins to smoke, pour in whisked eggs and quickly stir to form shape. Once the eggs form shape but are still moist, quickly toss and mix in rice. If rice is clumped together, break apart in pan.
- Sweep everything to the side, add remaining oil into empty space with green onions. Quickly mix green onions into rice and eggs.
- Add soy sauce and sesame oil. Mix until grains are coloured brown and immediately remove off heat. Serve hot and enjoy!
Notes
- Peanut oil will give the fried rice a nice light fragrance. I know that olive oil is not traditionally used in Chinese cooking, but you can’t really detect the flavor of the olive oil in this recipe.
- It doesn’t matter what color onion you use. White, yellow, sweet, or red onions work. If you don’t have onions, you can use shallots.
- You can use whatever vegetables you want for this recipe. Corn, bell peppers, carrots, green beans, zucchini, and peas are all great options for this fried rice. The exact amount of vegetables you use is up to you. Keep in mind that the more vegetables you use, the more moisture you’ll likely introduce to the wok as you cook the fried rice. This can lead to soggy fried rice, especially if there is a lot of crowding in the wok (or sauté pan). I have found 2 cups of diced vegetables to be sufficient.
