Description
Homemade egg fried rice brings authentic Chinese comfort to your kitchen with minimal ingredients and maximum flavor. Quick wok-tossed rice delivers savory satisfaction that connects familiar ingredients into one delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked rice
- 3 large eggs
- 1 cup mixed vegetables (peas, carrots, and corn)
Aromatics and Seasonings:
- 1 medium onion
- 2 cloves garlic
- 23 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt
- Pepper
Cooking and Garnish:
- 2 tablespoons vegetable oil
- Spring onions, chopped
Instructions
- Gather all necessary ingredients and organize your cooking workspace for efficient preparation.
- Crack eggs into a bowl and whisk until well combined, creating a smooth mixture.
- Place a large skillet or wok over medium-high heat, drizzling oil to coat the cooking surface evenly.
- Pour whisked eggs into the hot pan, gently stirring and folding until they form soft, scrambled curds with a light golden color.
- Transfer cooked eggs to a separate plate, keeping them warm and setting them aside for later incorporation.
- In the same heated pan, add a fresh drizzle of oil, then introduce finely chopped onions and minced garlic.
- Sauté aromatics until they become translucent and release their fragrant essence, stirring continuously to prevent burning.
- Introduce mixed vegetables to the pan, tossing and stir-frying until they reach a tender-crisp consistency.
- Add cold rice to the vegetable mixture, using a spatula to break up any clumped grains and distribute them evenly.
- Drizzle soy sauce and sesame oil over the rice, mixing thoroughly to ensure each grain is seasoned.
- Gently fold the reserved scrambled eggs back into the rice, breaking them into smaller pieces as you incorporate them.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced flavor profile.
- Finish the dish by sprinkling freshly chopped spring onions on top for a burst of color and additional flavor.
- Serve immediately while the fried rice is hot and aromatic.
Notes
- Master ingredient prep by chopping everything uniformly before starting cooking to ensure even cooking and professional-looking results.
- Utilize cold, day-old rice for best texture and preventing mushy fried rice, as freshly cooked rice contains more moisture and can become sticky.
- Experiment with protein variations like diced chicken, shrimp, or tofu to customize the dish and make it more nutritionally diverse for different dietary preferences.
- Keep high heat consistently during stir-frying to achieve that classic wok-style “wok hei” flavor and prevent ingredients from becoming soggy or losing their vibrant colors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg