Egg Fried Rice

Egg fried rice is a delicious way to use up leftover rice. In fact, fried rice actually tastes better when it is made with old, cooked rice.

I have a lot of rice recipes on this site because rice is truly a staple ingredient that everyone can enjoy. It is also great as part of a healthy diet.

I have a couple of fried rice recipes such as my vegetable fried rice and my chicken fried rice.

Typically, egg fried rice is the rice that everyone thinks of when you mention fried rice, and I realised that I had never shared my recipe for it.

A common mistake with fried rice is that it becomes too soft and sticky. To avoid this, use leftover rice that has been refrigerated for at least a few hours.

If you don’t have any leftover rice, just boil a new batch, and spread it out on a baking tray to cool completely before using.

I have used shallots in this recipe, but onions can be substituted. Shallots are milder than regular onions, so they help give the rice a more delicate flavour.

Seasoning the eggs while whisking them helps to ensure that they are evenly seasoned.

Soy sauce is traditionally used in fried rice recipes to help add a salty umami flavour to the dish. It is important that you use light soy sauce in this recipe.

Dark soy sauce has a stronger flavour, light soy sauce should never be used in place of it. As a result, the flavour of the dish will become overpowered with it.

However, when a recipe calls for dark soy sauce, light soy sauce can be substituted.

Spring onions are also commonly used in fried rice recipes. They give the dish a fresh crunch and a subtle onion flavour.

I have cooked the spring onions with the rice in this recipe, but they can also be added as a garnish just before serving.

The great thing about this recipe is how easily it can be customised. It is so simple to modify by adding different vegetables or proteins.

Vegetables such as bell peppers, carrots, and mushrooms are excellent choices. Simply use whatever happens to be in season at the time.

If you decide to add other vegetables, cook them in the pan before adding the rice.  As the rice is already cooked, the dish does not require much cooking once the rice is added.

Egg fried rice is a brilliant dish to serve on its own because it meets all the major nutritional requirements.

Alternatively, steam or roast some vegetables to pair with this delicious egg fried rice recipe.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Vegetable Fried Rice
• Jeera Rice
• Kung Pao Chicken
• Jeweled Rice
• Vegetable Spring Rolls

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Egg Fried Rice

by Nabeela Kauser

This egg fried rice recipe is a colourful and delectable dinner. Perfect for the dinner table, make this tasty dish your own by adding different vegetables and transforming leftover rice.

5 from 4 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course, Side Dish

Cuisine Chinese

Servings 4

Calories 602 kcal

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Ingredients

• ▢ 500 g Rice Cooked, cooled
• ▢ 2 Shallots Finely chopped
• ▢ 4 cloves Garlic Minced
• ▢ 4 Eggs Beaten with salt and pepper
• ▢ 2 tbsp Oil
• ▢ 2 tbsp Soy Sauce Light
• ▢ 2 Spring Onions Thinly sliced

Instructions

• In a bowl, whisk the eggs with salt and pepper and set aside.
• Heat the vegetable oil in a wok or large frying pan over medium-high heat.
• Stir-fry the chopped shallots and minced garlic for 1-2 minutes until they become fragrant and slightly browned.
• Add the beaten eggs to the pan and scramble until fully cooked.
• Add the cooked rice to the pan and stir-fry for 3-4 minutes while breaking up any rice clumps using a spatula or wooden spoon.
• Pour soy sauce over the rice and stir-fry for an additional 1-2 minutes, coating the rice evenly with the sauce.
• Toss in the sliced spring onions and stir-fry for another 1-2 minutes until the onions become tender but still crispy.
• Serve hot and enjoy!

Notes

• For best results, it’s recommended to use leftover rice that has been chilled in the refrigerator for a few hours to achieve the desired texture of the dish. However, if you don’t have any leftover rice, you can cook fresh rice and cool it on a baking tray before using it in the recipe.
• Shallots are a great alternative to onions as they offer a more subtle and delicate flavor to the dish. But, if you don’t have any shallots on hand, you can use onions instead.
• To ensure that the eggs are evenly seasoned and have a consistent texture, it’s advisable to beat them with salt and pepper before cooking.
• Soy sauce is a classic seasoning for egg fried rice and adds a salty and savoury umami flavour to the dish. It’s best to use a light soy sauce to avoid overpowering the other flavours.
• Spring onions provide a refreshing crunch and onion flavour to the dish. You can add them to the pan with the rice or use them as a garnish at the end.
• This recipe is versatile and customizable. You can add your preferred vegetables or proteins such as diced bell peppers, carrots, or sliced mushrooms. Just ensure to cook them before adding them to the rice.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 602kcalCarbohydrates: 104gProtein: 16gFat: 12gSaturated Fat: 2gTrans Fat: 0.04gCholesterol: 164mgSodium: 574mgPotassium: 294mgFiber: 2gSugar: 2gVitamin A: 298IUVitamin C: 3mgVitamin D: 1µgCalcium: 76mgIron: 2mg

Keyword Dinner, Egg, Food, Fried Rice, Recipe, Rice, Vegetarian

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!