Egg Fried Rice Recipe
If you’ve ever craved comfort in a bowl, Egg Fried Rice is the answer you’re looking for. This beloved classic transforms leftover rice into a vibrant, flavorful dish where golden scrambled eggs mingle with tender veggies, fragrant garlic, and a dash of savory soy sauce. Whether for a quick weeknight dinner or as an impressive side at your next gathering, Egg Fried Rice is the sort of recipe you’ll want to master, return to, and maybe even make your own little family tradition.
Ingredients You’ll Need
Part of the magic of Egg Fried Rice lies in how basic the components are, yet when combined, each one plays a crucial role in building irresistible flavor and the perfect texture. Freshness, quality, and clever touches are your best friends here.
- Vegetable oil: Keeps everything from sticking and gives the rice a lovely, glistening finish.
- Onion (peeled and diced): Adds a gentle sweetness and depth to the base of the dish.
- Garlic (peeled and minced): Infuses the rice with an aromatic pungency that’s simply mouthwatering.
- Boiled and cooled long-grain rice: Day-old rice works best, preventing sticky clumps and giving that signature fried texture.
- Sesame oil: Brings a nutty fragrance and subtle complexity you’ll instantly recognize as “Chinese restaurant” magic.
- Eggs: The star of the show! They add protein, color, and the signature fluffy bite to Egg Fried Rice.
- Dark soy sauce: A little goes a long way for deep, rich flavor and that beautiful caramel color.
- Salt: Enhances each ingredient’s taste without overpowering.
- Garlic salt: Adds another layer of savory goodness and an extra pop of garlic.
- Lemon juice: Provides a bright, zesty finish that balances the richness of the other components.
- Spring onions/scallions (chopped): Not only do they look pretty, but they bring a fresh, crisp bite on top.
How to Make Egg Fried Rice
Step 1: Sauté the Onion
Start by heating one tablespoon of vegetable oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for about five minutes. You’re looking for the onions to turn soft, translucent, and just slightly caramelized around the edges. This forms a sweet, aromatic foundation for the whole dish.
Step 2: Add Garlic
Pour in the remaining tablespoon of vegetable oil and toss in the finely minced garlic. Let it cook for just 30 seconds, stirring the whole time so it doesn’t burn. The kitchen will start to smell absolutely irresistible as the garlic releases its flavors.
Step 3: Rice Time!
Turn the heat up to high and tip in your boiled, cooled long-grain rice. Drizzle the sesame oil over the top. The high heat and the sesame oil are key for getting that perfect, slightly toasty edge and aromatic punch you expect from great Egg Fried Rice.
Step 4: Toss and Heat the Rice
Using a spatula, keep the rice moving around the wok to reheat evenly and prevent sticking. You’ll want to break up any clumps and make sure every grain gets coated with those fragrant oils. This takes about five minutes, and you’ll know it’s ready when the rice is piping hot throughout.
Step 5: Add the Eggs
Push the rice to one side of the pan, making space for the eggs. Crack them into the cleared space, add a quick splash of soy sauce (about 1/4 tablespoon), and scramble them right there in the wok. Keep them moving until they’re softly scrambled but still a little runny—that way, they’ll finish cooking as you fold them into the rice.
Step 6: Mix Eggs Into the Rice
Now comes the fun part! Mix the soft scrambled eggs into the hot rice, letting them coat and cling to the grains for that signature texture of Egg Fried Rice. Practice makes perfect, so don’t stress if it’s a bit messy at first.
Step 7: Season and Finish
Pour over the remaining dark soy sauce, sprinkle on the salt and garlic salt, and mix thoroughly. Finally, drizzle in the lemon juice, give everything one last toss, and taste. Add another squeeze of lemon if you want a bit more zing—it’s your call!
Step 8: Serve and Top
Divide the Egg Fried Rice between four bowls and finish with a generous handful of sliced spring onions. The vibrant green is beautiful against the golden rice, and the fresh bite is the perfect contrast to the savoriness below.
How to Serve Egg Fried Rice
Garnishes
Don’t underestimate the power of a good garnish on Egg Fried Rice! Chopped fresh spring onions bring color and crunch, but consider little extras like a sprinkle of toasted sesame seeds, a dash of chili flakes for heat lovers, or even a bit of crispy fried shallots for extra texture and flavor.
Side Dishes
Egg Fried Rice plays wonderfully well with a whole host of classic sides. Think Crispy Sesame Chicken, Sweet and Sour Chicken, or tender Sticky Pork Belly. Even a simple pile of stir-fried veggies or some steamed dumplings will round out the meal for a true feast.
Creative Ways to Present
For something a bit playful, shape the rice into bowls with a small ramekin and invert it onto plates for a pretty dome shape. Or serve in colorful Chinese bowls with chopsticks for that authentic takeout vibe. If you’re making it for a party, set up a “fried rice bar” with toppings and let everyone customize their bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Egg Fried Rice keeps very well in the fridge. Pop it into an airtight container as soon as it cools down and it will stay fresh for up to three days. Always refrigerate promptly to preserve both the flavor and texture—and, of course, for food safety.
Freezing
Need to make ahead? No problem! Egg Fried Rice freezes beautifully. Spread it in a thin layer in a storage bag or container for a quick chill, then pop it in the freezer where it will keep for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Your best bet for reheating Egg Fried Rice is a hot skillet with a splash of water or stock to keep things moist. Stir and heat until steaming all the way through. The microwave works in a pinch—just cover the bowl with a damp paper towel and check often so it doesn’t dry out.
FAQs
Can I make Egg Fried Rice with freshly cooked rice?
While you can, it’s best to use rice that’s been cooked and cooled. Freshly cooked rice tends to be too soft and may turn mushy when fried. If you’re in a rush, spread just-cooked rice on a tray and cool it in the freezer for 20 minutes before using.
What type of rice works best for Egg Fried Rice?
Long-grain varieties like jasmine or basmati are ideal as they stay fluffy and separate, which means no gluey clumps. Medium or short-grain rice will work, but expect a chewier bite.
Is Egg Fried Rice gluten-free?
Egg Fried Rice is naturally gluten-free if you use tamari or a certified gluten-free soy sauce. Always double-check the labels on your sauces just to be safe.
Can I add vegetables or proteins?
Absolutely! Egg Fried Rice is a brilliant blank canvas. Toss in diced carrots, peas, cooked shrimp, chicken, or tofu. It’s a great way to clear out your fridge and add more nutrition, color, and interest.
How do I keep Egg Fried Rice from being greasy?
Stick to the recommended amount of oil and make sure your pan or wok is very hot when you add the rice. Tossing it continuously helps get that perfect, non-greasy texture.
Final Thoughts
If you’re on the hunt for a reliable, downright delicious go-to recipe, Egg Fried Rice deserves a place in your repertoire. Once you taste how easy and satisfying it is, you’ll find yourself cooking it often, sharing it with friends, and maybe putting your own creative spin on it, too. Give it a try and let your kitchen fill with that unmistakable aroma of homemade comfort food!
Print
Egg Fried Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious Egg Fried Rice at home with this simple recipe. Perfect for a quick and flavorful meal!
Ingredients
Main Ingredients:
- 2 tbsp vegetable oil
- 1 onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 800 g (4 cups) boiled and cooled long-grain rice (equivalent to about 1 1/3 cups (300g) dried rice)
- 1/2 tbsp sesame oil
- 2 eggs
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 tbsp lemon juice (fresh or bottled)
- 1/2 bunch of spring onions/scallions (chopped)
Instructions
- Saute Onion: Add 1 tbsp vegetable oil to a wok, cook onion until soft.
- Add Garlic: Add remaining oil and minced garlic, cook briefly.
- Add Rice: Stir in rice, drizzle sesame oil, and heat thoroughly.
- Scramble Eggs: Push rice aside, crack eggs into wok, scramble, and mix with rice.
- Season: Add soy sauce, salt, garlic salt, and lemon juice, mix well.
- Finish and Serve: Divide into bowls, top with spring onions, and serve with favorite Chinese dish.
Notes
- You can add cooked meats or vegetables for extra flavor and nutrition.
- Adjust soy sauce and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: Egg Fried Rice, Chinese, Quick, Easy, Vegetarian
