Egg Fried Rice Recipe

I got bored of the same old leftovers so I tossed together some day-old rice with scrambled eggs, veggies, and a splash of soy sauce, and let me tell you, this egg fried rice is totally my go-to comfort meal even if it looks kinda simple.

I love my Egg Fried Rice recipe. I use day-old rice, 4 large eggs, onions, garlic, carrots, peas and green onions, all fried in vegetable oil with soy sauce, salt and pepper.

It’s a quick, nutritious meal that i think everyone enjoys with a splash of sesame oil.

Ingredients

• Day-old long-grain rice: its a great carb source that helps soak up all the flavors.
• Large eggs: they are protein-packed and add creaminess, making the dish extra satisfying.
• Soy sauce: gives off a salty umami vibe that ties all the ingredients together.
• Carrots: adds natural sweetness plus vitamins and a crunchy texture, making it tasty.
• Peas: high in fiber and protein, they brighten the dish with mild sweetness and color.

Ingredient Quantities

• 3 cups day-old cooked long-grain rice
• 4 large eggs
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup peas (frozen or fresh)
• 2 green onions, sliced
• 2 to 3 tablespoons soy sauce
• Salt and pepper to taste
• Optional: 1 teaspoon sesame oil

How to Make this

1. First, prep all your ingredients; chop the onion, mince the garlic, dice the carrots, and slice the green onions so that everything is ready to go.

2. Heat 2 tablespoons vegetable oil in a large wok or frying pan over medium-high heat.

3. Add the chopped onion and minced garlic to the pan, cook for about 2 minutes until they start to get soft and a bit golden.

4. Toss in the diced carrots and peas and stir fry for another 2 minutes, letting them soften up a little.

5. Push the veggies to one side of the pan, then crack the 4 large eggs into the empty space, and lightly scramble them so they just begin to set.

6. Once the eggs are partly scrambled, mix them with the vegetables.

7. Add the 3 cups of day-old long-grain rice into the pan. Break up any clumps and stir everything together.

8. Pour in 2 to 3 tablespoons of soy sauce and mix thoroughly so every bite gets seasoned. Add salt and pepper to taste.

9. Stir in the sliced green onions and, if you like, drizzle 1 teaspoon of sesame oil for that extra flavor; mix well.

10. Give it a final stir over high heat for about a minute and then serve hot while enjoying your homemade egg fried rice.

Equipment Needed

1. Chef Knife – needed for chopping the onion, mincing garlic and dicing carrots so you can prep all ingredients quickly
2. Cutting Board – essential for a safe place to slice your veggies without ruining your counter
3. Measuring Cups and Spoons – used to measure rice, oil, soy sauce, and sesame oil to get the right proportions
4. Large Wok or Frying Pan – required for stir frying and giving a high heat to the dish
5. Spatula – helps to stir and scramble the eggs evenly without sticking to the pan
6. Bowl – useful for cracking your eggs before adding them to the pan to avoid any shell mishaps

FAQ

• Q: Can I use fresh rice instead of day-old rice?
  A: It’s best to use day-old rice coz fresh rice tends to get mushy when stir fried. If you’re stuck with fresh rice, try spreading it out and cooling it in the fridge first.
• Q: How do I get the eggs to cook just right?
  A: Beat the eggs well before you add them to the pan and stir them constantly so they scramble nicely instead of overcooking.
• Q: Is it ok to mix in other veggies?
  A: Yep, feel free to toss in any extra veg like bell peppers or corn. Just make sure to cut them into small pieces so they cook evenly.
• Q: Why are garlic and onion important in this recipe?
  A: They really boost the flavor of the dish by adding a bit of sharpness and sweetness, making the overall taste more balanced.
• Q: Is the sesame oil necessary?
  A: Not at all, but a tiny splash at the end can add a nice nutty flavor that makes the fried rice taste extra special.

Egg Fried Rice Recipe Substitutions and Variations

• If you dont have long-grain rice, you could use jasmine or basmati rice instead. They’re similar in texture and taste when cooked day-old.
• Instead of vegetable oil, you can use canola oil or even peanut oil, which adds a nice nutty flavor.
• If soy sauce isn’t available, try tamari or coconut aminos. They’re great alternatives and works well in egg fried rice.
• Not a fan of green onions? Chives work just as good and still gives that hint of fresh onion flavor.

Pro Tips

Alright, here’s a down-to-earth version of the egg fried rice recipe with some extra pro tips thrown in that can help take it up a notch.

1. First, get all your stuff ready. That means chop the onion, mince the garlic, dice the carrots and slice the green onions. Having everything prepped before you start cooking is key so you dont have to scramble later.

2. Heat up about 2 tablespoons of vegetable oil in a big pan or wok on medium-high heat. Toss in the chopped onion and garlic and let them soften up for roughly 2 minutes until they get a little golden and fragrant.

  Pro tip: Use a medium-high heat to cook your onion and garlic. It not only brings out better flavor but it also prevents them from getting mushy.

3. Add the diced carrots and peas then stir fry for another couple minutes. The veggies should start softening a bit but still keep some crunch.

4. Push the veggies to one side of the pan and crack in 4 large eggs into the empty spot. Scramble them lightly until they begin to set then mix them in with the rest of the ingredients.

  Pro tip: Don’t overcook the eggs. Keeping them a bit runny ensures they absorb more flavor when you mix them with the rice later.

5. Now add your 3 cups of day-old long-grain rice. Break up any clumps and stir well to mix all the components together.

6. Pour in about 2 to 3 tablespoons of soy sauce along with a pinch of salt and pepper. Stir everything so the rice gets evenly seasoned.

7. Finally, mix in the sliced green onions and if you really want to boost the flavor, drizzle in 1 teaspoon of sesame oil. Do a quick final stir on high heat for about a minute then serve it up hot.

  Pro tip: Using day-old rice is super important here cause fresh rice tends to be too moist and makes the dish turn out clumpy instead of that nice fluffy texture. Also, adding the sesame oil at the end gives the dish a subtle, toasty aroma that really enhances the overall taste.

Enjoy your homemade egg fried rice, and experiment a bit with extra veggies or even a bit of diced meat if you feel like switching things up sometimes!