Egg fried rice is the ultimate comfort food that comes together in a snap, making it perfect for busy weeknights or lazy weekends. With its fluffy eggs, perfectly seasoned rice, and vibrant veggies, this dish is a household staple. Whether you’re a cooking newbie or a seasoned chef, this recipe will help you whip up a restaurant-quality meal right in your own kitchen. Let’s dive in!
Ingredients
For a generous serving of egg fried rice that feeds 4, you’ll need:
Main Ingredients:
- 3 cups cooked, chilled rice (preferably day-old rice for the best texture)
- 3 large eggs
- 1 cup mixed vegetables (carrots, peas, corn, or your favorites – fresh or frozen)
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional but recommended for depth of flavor)
- 2 tablespoons vegetable oil (or any neutral oil like canola or avocado oil)
- 2 green onions, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil (for garnish)
Optional Add-ins:
- Protein: Cooked chicken, shrimp, tofu, or bacon for a heartier meal.
- Spice: Chili flakes or sriracha for a kick of heat.
Instructions
- Prep the Ingredients
- Make sure your rice is cold and clumped for easy separation. If it’s freshly cooked, spread it on a tray to cool quickly.
- Crack the eggs into a small bowl, beat them lightly, and set aside.
- Prepare all your vegetables by dicing and chopping beforehand. Cooking happens fast, so having everything ready is key!
- Heat the Pan
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the surface.
- Cook the Eggs
- Pour in the beaten eggs and let them set for 10-15 seconds. Stir gently with a spatula to scramble into soft chunks. Remove the eggs from the pan and set them aside.
- Sauté Aromatics and Veggies
- Add the remaining tablespoon of oil to the pan. Toss in the diced onion and minced garlic, stirring for about 1-2 minutes until fragrant.
- Add your mixed vegetables and stir-fry for 3-4 minutes until they’re tender but still slightly crisp.
- Add Rice
- Increase the heat to high. Add the cold rice to the pan, breaking up any clumps as you stir. Fry the rice for 2-3 minutes until it’s heated through and begins to slightly crisp.
- Season the Dish
- Drizzle the soy sauce and oyster sauce evenly over the rice, stirring to coat every grain. Return the scrambled eggs to the pan and mix gently.
- Finish and Garnish
- Turn off the heat and stir in the chopped green onions and sesame oil. Taste and adjust seasonings as needed.
- Serve hot, garnished with extra green onions or sesame seeds if desired.
Tips for Perfect Egg Fried Rice
- Use Day-Old Rice: Freshly cooked rice tends to clump and get mushy. Day-old rice is drier and separates easily for the perfect fried rice texture.
- High Heat is Your Friend: Cooking on high heat ensures a quick stir-fry that locks in flavor without making the dish soggy.
- Non-Stick Wok or Pan: A large non-stick pan or wok allows you to stir-fry with ease, preventing sticking or burning.
- Season Gradually: Start with less soy sauce and taste as you go. You can always add more, but it’s hard to fix an over-seasoned dish.
- Don’t Overcrowd the Pan: Frying too much at once lowers the pan’s temperature and results in steamed, soggy rice.
Storage Instructions
- Refrigerate: Allow leftovers to cool completely before storing them in an airtight container. Fried rice keeps well in the fridge for up to 3 days.
- Reheat: Warm in a pan over medium heat, adding a splash of water or oil to refresh the texture. Microwave in a covered bowl for about 1-2 minutes.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Variations
- Protein-Packed:
Add cooked chicken, shrimp, or beef for a more filling meal. Marinate them with soy sauce and a pinch of sugar for added flavor before cooking. - Vegetarian Delight:
Skip the oyster sauce and increase the soy sauce. Add tofu cubes or extra veggies like broccoli, bell peppers, or snap peas. - Spicy Kick:
Stir in sriracha, chili oil, or red pepper flakes to bring heat to the dish. - Pineapple Fried Rice:
Toss in diced pineapple for a sweet and savory twist. You can also add cashews or raisins for extra texture. - Garlic Butter Fried Rice:
Replace vegetable oil with garlic-infused butter for a rich and aromatic variation.
Nutrition Details (Per Serving)
- Calories: 290
- Protein: 8g
- Carbohydrates: 45g
- Fat: 7g
- Fiber: 3g
- Sodium: 780mg
Note: Nutrition values may vary based on the exact ingredients and portion sizes used.
FAQ
1. Can I use freshly cooked rice for fried rice?
Yes, but it’s not ideal. Fresh rice tends to clump. Spread it on a tray and let it cool completely to mimic the texture of day-old rice.
2. What’s the best oil for fried rice?
Use a neutral oil like vegetable or canola oil. For extra flavor, finish with a drizzle of sesame oil.
3. Can I make it gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce instead of regular soy sauce. Skip the oyster sauce unless you have a gluten-free version.
4. How do I prevent soggy fried rice?
High heat and day-old rice are key. Avoid overcrowding the pan, which can trap steam and make the rice mushy.
5. What can I serve with egg fried rice?
Pair it with dumplings, spring rolls, or a light soup like miso or hot and sour soup. It also works as a side dish to stir-fried meats and veggies.
