Egg fried rice recipe

by Aleezay Khan

Are you in the mood for fast and tasty food? Dive into this egg fried rice recipe, a vibrant blend of fluffy rice, fresh eggs, and a burst of traditional spices, all summing up to a mouth-watering symphony of flavors in just one bite.

This dish is perfect when you want something quick and delicious. Give it a try, and you’ll see how the golden eggs make this rice dish not only delicious but also beautiful.

Ingredients used in egg fried rice recipe

Prepare to craft a classic Egg Fried Rice Recipe using these essential, yet simple ingredients:

1. Cooked Rice – 2 cups (Preferably left overnight or cold rice)
2. Eggs – 3, beaten
3. Vegetable Oil – 2 tablespoons
4. Chopped Onions – ½ cup
5. Chopped Green Bell Pepper – ¼ cup (optional)
6. Frozen Peas and Carrots – ½ cup (thawed)
7. Soy Sauce – 3 tablespoons
8. Green Onions – ¼ cup, chopped
9. Salt – to taste
10. Black Pepper – ¼ teaspoon
11. Garlic Powder – ½ teaspoon (optional)

Cooking Tools required for egg fried rice recipe

Below is a list of cooking tools used in the preparation of egg fried rice recipe:

1. Wok or Large Frying Pan: Ideal for stir-frying the ingredients evenly.
2. Spatula: To mix and toss the rice and vegetables.
3. Mixing Bowl: For beating the eggs before adding them to the pan.
4. Measuring Cups and Spoons: To measure the ingredients accurately.
5. Cutting Board: For chopping the onions and green bell pepper.
6. Knife: To finely chop the vegetables.
7. Rice Cooker or Pot: If you’re cooking rice specifically for this recipe.

How to make egg fried rice recipe: Step by step process;

Here’s a step-by-step guide to make an authentic egg fried rice recipe:

1. Cook the Rice: If you haven’t already, cook the rice according to package instructions. Ideally, use rice that has been cooked and cooled (preferably left overnight), as it fries better.
2. Beat the Eggs: Crack the eggs into a bowl and beat them well.
3. Heat the Oil: Place your wok or large frying pan on medium heat. Add 1 tablespoon of vegetable oil.
4. Scramble the Eggs: Pour the beaten eggs into the wok. Gently scramble them, then remove them from the wok and set aside.
5. Sauté Vegetables: Add another tablespoon of oil to the wok. Add the chopped onions (and green bell pepper if using). Sauté until the onions become translucent.
6. Add Peas and Carrots: Stir in the peas and carrots, and cook for about 2-3 minutes.
7. Add Rice: Add the cooked rice to the wok. Stir and mix thoroughly with the vegetables.
8. Season: Drizzle the soy sauce over the rice. Add salt, black pepper, and garlic powder. Stir well to ensure even distribution of the seasonings.
9. Combine with Eggs: Add the scrambled eggs back into the wok. Gently fold them into the rice.
10. Final Touch: Sprinkle the chopped green onions over the rice. Give everything a final stir.
11. Serve Hot: Remove from heat and serve your egg fried rice hot and fresh.

Expert Tip

For the best texture in your Egg Fried Rice recipe, use day-old rice. Freshly cooked rice can be too moist and sticky, leading to a mushy dish. Day-old rice is drier, which helps it to fry up nicely, giving you that perfect, non-clumpy, and distinct grain texture that’s key to authentic fried rice. This simple change can significantly elevate the quality of your dish, solving the common problem of soggy or sticky fried rice.

Serving Tips

1. Sweet and Sour Chicken: The tangy and sweet flavors of this dish complement the savory notes of egg fried rice wonderfully.
2. General Tso’s Tofu: A vegetarian option that offers a spicy and sweet contrast to the rice.
3. Stir-Fried Vegetables: A healthy and colorful addition that adds freshness and crunch.
4. Szechuan Shrimp: The bold and spicy flavors of Szechuan shrimp pair nicely with the milder taste of egg fried rice.
5. Hot and Sour Soup: A great starter to precede the fried rice, offering a contrasting texture and a burst of flavors.

Check more rice recipes

Beef Pulao Recipe
Matar Pulao Recipe
Khichdi Recipe
Chicken Biryani Recipe

Storage Instructions

Here’s the storage method of delicious egg fried rice recipe:

To Store

Allow the egg fried rice to cool completely. Then transfer it to an airtight container and refrigerate. It can be stored like this for up to 3 days.

To Reheat

When ready to eat, reheat the rice in a microwave or back in a pan over medium heat, stirring occasionally, until it’s heated through.

Conclusion

I’d love to hear about your experience making and enjoying my egg fried rice. Share your thoughts and photos with me in the comments below, and don’t forget to tag me on social media for a chance to be featured.

Frequently asked questions

What type of rice is best for making egg fried rice?

Day-old cooked rice, preferably jasmine or basmati, is ideal as it’s drier and less sticky, perfect for frying.

Can I use freshly cooked rice for fried rice?

While not ideal, you can use freshly cooked rice. It’s recommended to spread it out to cool and dry a bit before frying.

How can I add more flavor to my egg fried rice?

Use ingredients like fish sauce, garlic, toasted sesame oil, or oyster sauce along with soy sauce for added depth of flavor.

Egg fried rice recipe

Egg fried rice is a flavorful dish where rice is stir-fried with eggs and spices, showcasing golden hues of eggs mixed with fluffy white rice, both visually appealing and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Servings 4 people

Ingredients

  

• 2 cups Cooked Rice preferably left overnight or cold rice
• 3 Eggs beaten
• 2 tablespoons Vegetable oil
• 1/2 cup Chopped Onions
• 1/4 cup Chopped Onions optional
• 1/2 cup Frozen Peas and Carrots thawed
• 3 tablespoons Soy Sauce
• 1/4 cup Green Onions chopped
• Salt to taste
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder

Instructions

 

• Cook the Rice: If you haven't already, cook the rice according to package instructions. Ideally, use rice that has been cooked and cooled (preferably left overnight), as it fries better.
• Beat the Eggs: Crack the eggs into a bowl and beat them well.
• Heat the Oil: Place your wok or large frying pan on medium heat. Add 1 tablespoon of vegetable oil.
• Scramble the Eggs: Pour the beaten eggs into the wok. Gently scramble them, then remove them from the wok and set aside.
• Sauté Vegetables: Add another tablespoon of oil to the wok. Add the chopped onions (and green bell pepper if using). Sauté until the onions become translucent.
• Add Peas and Carrots: Stir in the peas and carrots, and cook for about 2-3 minutes.
• Add Rice: Add the cooked rice to the wok. Stir and mix thoroughly with the vegetables.
• Season: Drizzle the soy sauce over the rice. Add salt, black pepper, and garlic powder. Stir well to ensure even distribution of the seasonings.
• Combine with Eggs: Add the scrambled eggs back into the wok. Gently fold them into the rice.
• Final Touch: Sprinkle the chopped green onions over the rice. Give everything a final stir.
• Serve Hot: Remove from heat and serve your egg fried rice hot and fresh.

Notes

For the best texture in your egg fried rice, use day-old rice. Freshly cooked rice can be too moist and sticky, leading to a mushy dish. Day-old rice is drier, which helps it to fry up nicely, giving you that perfect, non-clumpy, and distinct grain texture that's key to authentic fried rice. This simple change can significantly elevate the quality of your dish, solving the common problem of soggy or sticky fried rice.

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.

Aleezay Khan

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.