Making delicious egg fried rice at home is a quick and satisfying meal. The key is using the right ingredients and cooking techniques to achieve that perfect restaurant-style texture and flavor. The most important tip is using cold, day-old rice to ensure the grains stay separate and crispy during stir-frying.
Ingredients
Main Ingredients
cooked, cold, day-old long-grain white rice2cups
large eggs3
neutral oil (vegetable, canola, or peanut oil)3tbsp
Aromatics
garlic3clove
small onion1
green onions (scallions)2sprigs
Vegetables (Optional)
mixed diced carrots, peas, and green beans1/2cup
Sauces & Seasonings
soy sauce (low-sodium)2tbsp
toasted sesame oil1tsp
white pepper1/4tsp
salt1pinch
Nutrition (per serving)
Calories
171.3kcal (8.56%)
Protein
3.1g (6.26%)
Carbs
15.5g (5.65%)
Sugars
1.2g (2.4%)
Healthy Fat
9.4g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
How to make Egg Fried Rice
Preparation
- Step 1
Have all ingredients chopped, measured, and ready to go before cooking. Beat the eggs in a bowl and separate the white and green parts of the green onions. Break up any clumps in the cold rice with your hands.
Cooking the Eggs
- Step 1
Heat 1 tablespoon of oil in a wok over high heat until very hot. Pour in the beaten eggs and scramble them, breaking into small pieces as they cook. Remove the eggs from the wok and set aside on a plate.
Stir-Frying Aromatics and Vegetables
- Step 1
Add another tablespoon of oil to the hot wok. Stir-fry the chopped onion and the white parts of the green onions for about 1 minute until fragrant. If using vegetables, add them now and stir-fry for 2-3 minutes until tender-crisp.
Cooking the Rice
- Step 1
Turn the heat up to high and add the cold rice to the wok. Press the rice down with a spatula and break up any remaining clumps. Stir-fry for 2-3 minutes until the rice is coated in oil and slightly toasted.
Combining and Seasoning
- Step 1
Add the scrambled eggs back into the wok with the rice and vegetables. Drizzle soy sauce and toasted sesame oil over the rice. Sprinkle with white pepper. Toss everything together vigorously to mix and coat evenly. Stir-fry for another minute until heated through.
Garnishing and Serving
- Step 1
Turn off the heat and stir in the green parts of the green onions. Taste and adjust seasoning with salt or pepper if needed. Serve immediately while hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
171.3kcal (8.56%)
Protein
3.1g (6.26%)
Carbs
15.5g (5.65%)
Sugars
1.2g (2.4%)
Healthy Fat
9.4g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use cold, day-old rice for the best texture. Freshly cooked rice can become mushy when stir-fried.
If you don't have day-old rice, cook the rice and spread it on a tray to cool completely before using.
Use a wok or wide skillet for even cooking and to achieve the smoky 'wok hei' flavor.
Prep all ingredients beforehand, as fried rice cooks quickly and requires constant attention.
FAQS
Can I use freshly cooked rice?
Freshly cooked rice is high in moisture and can become mushy. It's best to use cold, day-old rice or cool freshly cooked rice completely before using.
What type of rice works best?
Long-grain white rice like Jasmine or Basmati works best for fried rice due to its fluffy texture.
Can I add other vegetables?
Yes, you can add vegetables like bell peppers, zucchini, or mushrooms. Just ensure they are diced small and cooked until tender-crisp.
What oil should I use?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
How do I achieve the smoky 'wok hei' flavor?
Use a very hot wok and stir-fry the rice vigorously to toast it slightly and develop the smoky flavor.
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iorjia - Good Food Recipes
(@iorjia01)
Explore Iorjia - Good Food! Find easy meals, healthy options, tasty snacks & refreshing drinks. Explore Iorjia - Good Food! Find easy meals, healthy options, tasty snacks & refreshing drinks....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia