Servings: 4
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Ingredients
Main Ingredients
Instructions
Main Instructions
- Prepare the Rice, If using leftover rice, make sure it is cold. If cooking fresh, spread the hot rice out on a baking sheet to cool down and avoid clumping.
- Scramble the Eggs, Heat a non-stick pan or wok over medium heat and add 1 tablespoon of vegetable oil. Beat the eggs in a bowl, then pour them into the pan. Scramble them gently until fully cooked, then remove from the pan and set aside.
- Add Garlic And Onions, In the same pan, add another tablespoon of oil. Add the minced garlic and chopped onions to the pan and stir-fry for another 30 seconds, or until fragrant
- Cook the vegetables, Add the mixed vegetables and stir fry for about 2 minutes. Season with a touch of salt.
- Add the Rice, Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, making sure the rice is heated through and slightly crispy.
- Season the Rice, Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Stir well to evenly coat the rice with the sauce. Adjust seasoning to taste.
- Add Peas and Corn, Add the peas and corn, combine everything and adjust the salt levels to taste.
- Combine with Eggs, Add the scrambled eggs back into the pan. Stir everything together until well combined.
- Garnish and Serve, Garnish with chopped green onions for a fresh crunch and serve immediately.
Tips
- Add protein: You can add cooked chicken, shrimp, or tofu for extra protein.
- Adjust to your taste: Feel free to add a bit of chili flakes or sambal if you like your fried rice spicy.
About This Egg Fried Rice Recipe
Egg fried rice is the ultimate comfort food that transforms leftover rice into something magical. As someone who always seems to make too much rice, this recipe has become my weeknight lifesaver. The beauty lies in its simplicity - just a few basic ingredients create a satisfying meal that's ready in minutes.
I learned this technique from watching countless cooking videos, maybe getting a little too inspired by some of Uncle Roger's critiques, and practicing until I got that perfect "wok hei" - that coveted smoky flavor that comes from high-heat cooking. While a traditional wok is great, I've adapted this recipe to work beautifully in a regular large skillet, making it accessible for any home kitchen.
The key to exceptional fried rice is starting with cold, day-old rice. Fresh rice is too moist and sticky, resulting in a mushy final dish. I often make extra rice specifically to have leftovers for this recipe. The grains should be separate and slightly dried out - this allows them to get that perfect crispy exterior while staying tender inside.
Make Ahead & Storage
Make this recipe your own by adding whatever vegetables you have on hand - frozen peas and carrots work great, but so do diced bell peppers, corn, or even chopped green beans. For protein variations, try diced chicken, shrimp, or tofu instead of the traditional egg. Just remember to cook any meat thoroughly before adding the rice.
To make ahead, cook the rice a day in advance and store it uncovered in the refrigerator overnight. This drying process is crucial for achieving the perfect texture. The completed egg fried rice dish will keep in an airtight container in the fridge for up to 3 days, though the texture is best when fresh. To reheat, sprinkle with a few drops of water and microwave in 30-second intervals, or quickly stir-fry in a hot pan.
Common issues? If your rice is clumping together, try breaking up any lumps with your hands before cooking. And don't be tempted to overcrowd the pan - cooking in batches if necessary will give you better results than trying to cook too much at once. For the best flavor, make sure your pan is really hot before adding ingredients, and don't skimp on the oil - it helps create that restaurant-style taste we all love.