This easy egg fried rice is light and fluffy, loaded with fresh vegetables. It takes only 15 minutes to prepare and tastes as good as takeout or even better.
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Fried rice always comes to the top list when ordering from Chinese takeout. However, making fried rice at home is easy, healthy, and relatively inexpensive.
I love cooking Chinese food, especially stir-fries; they are quick, easy, and flavor-packed. This egg fried rice is one of my go to last-minute meals—a perfect recipe to use leftover rice for a quick dinner or lunch.
Egg fried rice is the simplest fried rice, a perfect recipe to start with if you have never made fried rice before. Once you master the basics, you can customize it to your liking. And remember, the essential thing while cooking any fried rice is heat. So be sure to keep the flame hot to get fluffy, smoke-infused fried rice similar to the restaurants.
Follow this recipe step by step with all my tips and make the most delicious fried rice every single time.
EASY EGG FRIED RICE
This egg fried rice is light and fluffy, loaded with fresh vegetables. It takes only 15 minutes to prepare and tastes as good as takeout or even better.
INGREDIENTS ( 1 CUP = 240 ML )
- 1 cup white long or medium-grain rice cooked and cold
- 2 eggs
- 2 tablespoons sesame oil
- 1 small onion finely diced
- 2 garlic cloves freshly minced
- ½ cup carrots and green beans finely diced
- 1 tablespoon light/regular soy sauce
- 1 teaspoon Asian red chili sauce
- salt as needed
- white/black pepper as needed freshly crushed
- 2 stalks green onions thinly sliced
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
INSTRUCTIONS
- Prepare all ingredients in advance, so you don’t have to rush while cooking, as this dish comes together very quickly.
- Loosen the rice clumps, if any, and set them aside. It helps in even stir-frying.
- Lightly beat the eggs, adding a pinch of salt until the egg yolks are well combined.
- Add 1 tablespoon of oil to a heated pan/wok and swirl it around to coat the sides.
- Pour the egg mixture and wait until the egg slightly sets at the bottom. Scramble until it turns into small pieces. Transfer to a plate.
- Heat the pan/wok over high heat. Add the remaining 1 tablespoon of sesame oil, followed by onion and garlic. Stir continuously for 30 seconds.
- Add diced veggies and stir for about 1 minute. The vegetables need to be cooked but are still crunchy. So keep stirring. Make sure nothing burns.
- Then add rice. The rice needs to be fried well, so keep stirring and tossing. It will take around 1 minute.
- Add scrambled egg, soy sauce, red chili sauce, crushed pepper, and salt. Stir until all the flavors combine. Taste and adjust seasoning if required.
- Now add green onions and turn off the flame. Give everything a good mix and serve immediately.
Notes
For the best possible results in taste and texture, here are some suggestions:
- Keep all the ingredients ready before you start cooking.
- Use cold, cooked rice and break up the lumps before adding the rice to the pan.
- Ensure the pan/wok is large enough for the quantity of rice and other ingredients you need.
- Continuous stirring over high heat is essential to get fluffy and smoke-infused fried rice, similar to the restaurants.
- Dice the veggies finely for quick cooking. Avoid watery or longer cooking vegetables. They could risk turning the fried rice soggy.
- If adding other proteins, cook them before tossing them with the rice.
- Do not add salt or sauces before frying the rice. Adding salt too soon will release too much water and prevent proper frying.
- Be careful not to add too much salt, as the sauces have salt in them already.
- Taste and adjust seasoning towards the end.
