Egg Fried Rice Recipe

Rice: Preferably day-old cooked rice works best because it’s drier and won’t get mushy when fried.

Eggs: Beaten eggs add protein and a soft texture to the dish.

Mixed vegetables: A combination of carrots, peas, and corn brings color and sweetness.

Soy sauce: Adds a salty, umami flavor that ties everything together.

Sesame oil: Gives a rich, nutty aroma and taste.

Garlic: Minced garlic adds a fragrant, savory punch.

Green onions: Chopped green onions add freshness and a mild onion flavor.

Salt and pepper: Used to season the dish to your liking.

One of the most important steps in making this egg fried rice is how you scramble the eggs right in the wok. Here’s a simple way to do it so your eggs turn out soft and mixed well with the vegetables and rice:

1. After you’ve pushed the cooked vegetables to one side of the wok, pour the beaten eggs into the empty space.
2. Let the eggs sit for just a few seconds until they start to set around the edges.
3. Use your spatula to gently push the eggs from the edges toward the center, breaking them into soft curds.
4. Keep moving the eggs slowly and carefully until they’re fully cooked but still moist and fluffy.

Doing it this way helps the eggs stay tender and not turn rubbery or dry. It also makes sure the eggs mix nicely with the vegetables and rice, so every bite has a good balance of flavors and textures.

When I first tried this, I made the mistake of stirring the eggs too fast and too much, which made them tough and kind of chewy. Now, I like to be patient and let the eggs set a little before stirring. It feels a bit like making scrambled eggs on their own, but right in the wok with everything else. It’s a small trick that really makes the egg fried rice taste better and look prettier on the plate!

• day-old cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• beaten eggs - Substitute with tofu scramble: Tofu scramble provides a similar texture and protein content for a vegan option.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables offer a different flavor profile and maintain a good mix of colors and nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used if sesame oil is unavailable, though it will alter the flavor slightly.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it may lack the same intensity.

• chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and is often used in Asian cuisine for a more subtle flavor.

• Allow the egg fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled egg fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date. This helps you keep track of how long the egg fried rice has been stored.
• Store the egg fried rice in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if frozen, thaw the egg fried rice in the refrigerator overnight. This ensures even reheating.
• Reheat the egg fried rice in a skillet over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the egg fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Avoid reheating the egg fried rice more than once to maintain its quality and safety.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of sesame oil or vegetable oil. Once the oil is hot, add the leftover egg fried rice. Stir occasionally to ensure even heating. This method helps retain the original texture and flavor.

• Microwave Method: Place the egg fried rice in a microwave-safe dish. Add a splash of water or chicken broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the egg fried rice evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger quantities.

• Steaming Method: Place the egg fried rice in a heatproof bowl. Set up a steamer and bring the water to a boil. Place the bowl in the steamer, cover, and steam for about 5-7 minutes. This method helps retain moisture and keeps the rice fluffy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the egg fried rice in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy texture to the rice.

• Wok: A versatile and deep cooking pan ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: Essential for stirring and flipping ingredients, ensuring they cook evenly without sticking to the wok.

• Knife: Used for chopping and mincing ingredients like garlic and green onions.

• Cutting board: Provides a safe and clean surface for chopping vegetables and other ingredients.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Measuring cups: Ensures accurate measurement of ingredients like rice and mixed vegetables.

• Measuring spoons: Helps in measuring smaller quantities of ingredients like soy sauce and sesame oil.

• Garlic press: Optional tool for mincing garlic quickly and efficiently.

• Serving spoon: Used for serving the finished egg fried rice.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables that are already chopped and ready to go.

Cook rice in advance: Prepare rice a day ahead and store it in the fridge. This not only saves time but also improves the texture of your fried rice.

Quick garlic prep: Use pre-minced garlic from a jar to cut down on prep time.

Efficient egg scrambling: Beat the eggs in a bowl before starting to cook, so they are ready to pour into the wok immediately.

Organize ingredients: Arrange all ingredients within reach before you start cooking to streamline the process.