Egg Fried Rice is the dish I turn to when I don't feel like cooking. It's extremely delicious, easy to make, and comes together in just 10 minutes. The eggs add a nice, fluffy texture, and make the dish feel complete without having any meat.
About This Recipe
When I was little, I used to make egg fried rice for my brother and me when my parents were at work. The funny thing is I don't remember my mom ever teaching me this dish. I just spent so much time watching her in the kitchen that eventually I picked up on my own.
Egg fried rice is extremely easy to make. All you do is cook some scrambled eggs, toss it with rice, and add soy sauce, sesame oil, and green onions. That's it.
Traditionally, fried rice is cooked in a wok because it heats up faster, and makes it easier to toss the rice, but if you don't have one, you can also use a large nonstick pan. However, I highly recommend a wok because it's way less messy. I've tried using other pans, but no matter how careful you are, rice always gets all over your stovetop.
Typically, it's recommended to use day old rice because it will give the fried rice a chewier texture, but I actually enjoy the taste of fresh rice more (I think day-old rice is a bit dry). Plus, not everyone has day-old rice on hand.
Key Ingredients
Oil: I used canola oil. Generally, for Chinese cooking, you want to use high-smoke point oils (like canola, vegetable, or corn), and avoid low-smoke point oils like extra virgin olive oil.
Eggs: This is pretty self explanatory. I used 4 large eggs.
Rice: Typically restaurants use white jasmine rice. And as I said earlier, fresh or day-old rice will both work.
Green onions: I used about 2 stems, which totaled to about ¼ a cup when sliced.
Soy sauce: I used 1 tablespoon of regular soy sauce. I know a lot of you use "low sodium" soy sauce, so just make sure to taste the rice before serving it; you may need to add a bit more.
Toasted sesame oil: This is an optional ingredient but it will add a nutty fragrance to the rice. In Chinese cooking, we use this as a "finishing oil" so it is always added last, and usually off the heat.
Instructions
STEP 1: Heat 1 tablespoon of oil in a large wok or nonstick pan. Add the eggs and cook until they are scrambled.
STEP 2: Push the eggs to one side and add the remaining oil. Add the rice and stir-fry for a few minutes until the rice is warm.
STEP 3: Add the soy sauce, sesame oil, and green onions. Mix until everything is combined and then serve!
Egg Fried Rice
Ingredients
- 3 tablespoons oil (divided)
- 4 large eggs (beaten)
- 2 cups cooked jasmine rice
- ¼ cup green onion (thinly sliced)
- 1 tablespoon soy sauce
- ½ tablespoon toasted sesame oil (optional)
Instructions
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat.
- Add the beaten eggs and quickly scramble them with a spatula until they are mostly set but still moist.
- Push the eggs to the side of the pan, and add the remaining 2 tablespoons of oil. Add the rice and mix everything together. Cook for about 2 minutes until the rice is hot, breaking up clumps as you go.
- Add the green onions, soy sauce, and sesame oil. Toss until everything is evenly coated. Serve immediately and enjoy!
Leave a Reply