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Learn to make tasty egg-fried rice with our winning recipes
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Ready in minutes, egg fried rice is a filling and endlessly customizable staple that doesn't disappoint. This delicious but simple recipe makes for a quick meal or an excellent snack.
Things You Should Know
- Pre-cook the rice the day before and leave it in the refrigerator overnight so it’s cold. If your rice isn’t cold, it will stick to the pan.
- Beat an egg and sesame oil together in a bowl and set it aside. Then, stir-fry peas, carrots, and onions until they brown.
- Add the rice to your stir-fry, mixing it in the pan for 3-4 minutes. Then, pour the egg over the stir fry and move the mix around until it scrambles.
Ingredients
- 1 egg
- 2 teaspoon sesame oil
- 2 tablespoon vegetable oil
- 7oz long-grain rice, pre-cooked
- 4oz peas and carrots
- 4 spring onions, finely chopped
- 2 teaspoon soy sauce
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 cup uncooked instant rice
- 1 teaspoon vegetable oil
- 1/2 onion, finely chopped
- 1/2 cup green beans
- 1 egg, lightly beaten
- 1/4 teaspoon ground black pepper
- Cumin seeds
- 2 eggs
- 1/4 teaspoon salt
- 1 onion, coarsely chopped
- 3 tablespoon peanut or another nut oil
- 2 cloves garlic, finely chopped
- 1 tablespoon celery, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon chili sauce
- 1 cup rice, brown or white, cooked
Steps
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Pre-cook the rice. Cook the rice the day before, or use leftover rice in the refrigerator. The important thing to remember is not to heat up the rice, but keep it cold. Having the rice cold helps it not stick. [1] X Research source Take the rice out of the refrigerator right before you start to cook.
- Choose any long-grain rice for the egg fried rice. Jasmine, white, or wheat work well in this recipe. Basmati also works, but the flavor will be masked by the other flavors. [2] X Research source
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Prepare the egg. Before you begin, beat the egg and sesame oil together in a small bowl. Set it aside for now.Advertisement -
Stir-fry the vegetables. Heat oil in the wok until it's starting to smoke. Pour in the peas and carrots and onions. Stir-fry until they start to brown and get tender. [3] X Research source
- Stir-frying is a cooking method where small pieces of food are quickly cooked in a small amount of hot oil in a wok over medium-high heat. Stir-frying veggies retain their color, crunch, and nutrients. Cook until the vegetables are crisp-tender. [4] X Research source
- Any vegetables work in fried rice. Try tomatoes, broccoli, onions, bean sprouts, carrots, peas, green beans, red or yellow pepper, baby corn, or scallions.
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Add the rice. Pour the rice into the vegetable stir-fry. Continue stir-frying the rice and vegetable mixture for 3-4 minutes. [5] X Research source
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Scramble the egg. Using a spatula, slide the stir-fry mix to the side. Pour the egg into the empty spot of the wok and scramble with the spatula. When the egg is cooked, mix into the rice and vegetable stir-fry. [6] X Research source
- An alternate way to scramble the egg is to slide the rice and vegetables to the side and pour the egg into the wok. Let the egg set for 10 seconds, then use a chopstick to swirl the edges before using the spatula to stir into the entire mixture. Continue frying for another minute. [7] X Research source
- To make the recipe vegan, simply remove the eggs and substitute fried tofu or another source of vegetable protein.
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Season the mixture. Pour soy sauce on top of the mixture and stir in as you finish frying. You can also stir in a small amount of sesame oil. Transfer to a plate and serve.
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Cook the rice. Place the water, salt, and soy sauce in a saucepan and bring to a boil. Add the instant rice and stir together. Remove from heat, cover, and let steam for at least five minutes.
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Scramble the egg. Heat the wok over high heat and then add a tablespoon of oil. Swirl the oil around so it completely coats the bottom of the pan. Add the eggs to the wok and scramble for a few minutes. Remove from the wok and set on a plate for now. Wipe out the wok. [8] X Research source
- The wok should be hot enough for a drop of water to vaporize from the bottom.
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Sauté the vegetables. Heat wok over high heat and add a small amount of oil. Add green beans and onion to the wok and stir-fry for 2-3 minutes, until they start to get crispy and brown.
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Add in egg and rice. Stir in the egg and rice to the vegetables in the wok. Stir-fry for 2 minutes, or until some of the rice starts to brown.
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Serve. Transfer from the wok to a plate. Sprinkle with pepper and serve.
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Pre-cook your rice. To properly make egg fried rice, the rice needs to be cold. This prevents the rice from sticking together. [9] X Research source Many suggest to cook the rice the day before, or use leftover rice from previous meals. Some suggest to cook it hours beforehand and refrigerate since the reason to use day-old rice is because it needs to be cold. [10] X Research source Decide how many hours ahead of time you would like to cook the rice. Just make sure to place it in the refrigerator for a few hours before starting.
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Prepare the rice. Take the rice out of the refrigerator when you are ready to cook it. In a bowl, add 1 tablespoon (14.8 ml) of oil to rice. Work the oil into the rice with your hands or a spoon, evenly coating the rice. Transfer the rice to a colander and drain while you proceed to the next steps.
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Add ingredients to wok. Combine eggs and salt in a small bowl and gently whisk until blended. Heat 1 tablespoon (14.8 ml) oil in a wok. Add whisked eggs and cumin seeds to wok. Stir frequently, working the eggs to a scramble.
- When eggs are mostly solid but still soft, remove from wok. The desired texture is slightly more liquid than that of scrambled eggs. Set aside.
- Add more or fewer cumin seeds to taste.
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Add remaining ingredients to wok. Heat the remaining oil in the wok. If desired, you can recycle some of the oil that drained from the rice. Add the garlic and onion to the wok. Stir-fry together over high heat for about 5 minutes or until the onion looks transparent, but is not soft. Add the rice, eggs, soy sauce, chili sauce, vinegar, and celery. Mix together, continuing to stir-fry over high heat for 1-2 minutes while stirring frequently.
- Stir-frying is a cooking method where small pieces of food are quickly cooked in a small amount of hot oil in a wok or large skillet over medium-high heat. It helps veggies retain their color, crunch, and nutrients. Cook until the vegetables are crisp-tender. [11] X Research source
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Serve hot. Spoon onto a plate. Recipe makes 2-3 servings.
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Expert Q&A
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QuestionCan I use fresh hot rice?Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.I don't recommend using hot rice when preparing fried rice, as it tends to become mushy, resembling porridge or kanji. It's best to use cold rice, preferably leftovers from the previous night, for optimal results.
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QuestionCan I use sunflower oil?Community AnswerYes, you can.
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Tips
- Never use extra virgin olive oil to stir-fry. It has a low smoking point. You can, however, use extra light olive oil. [12] X Research sourceThanks
- Any of the scrambling methods outlined in the recipes can be interchanged. Choose which one you prefer and use it.Thanks
- Add meat to your fried rice when you stir-fry for extra flavor.Thanks
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- Make your fried rice with brown rice if you want to be a little healthier. Brown rice is generally more nutritious than white rice. It contains vitamins, fiber, and beneficial fatty acids that white rice does not.
- Think about which oil you're using. Not every oil's flavor will complement the other ingredients in the rice. Olive oil especially tends to have a strong flavor and may clash with other ingredients.
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Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Sasha Reyes .
References
- ↑ https://www.deliaonline.com/recipes/cuisine/asian/chinese/stir-fried-rice-with-egg-and-spring-onions.html
- ↑ https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/19/how-to-cook-perfect-egg-fried-rice
- ↑ https://therecipecritic.com/2013/08/easy-fried-rice/
- ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-stir-fry/
- ↑ https://www.bbcgoodfood.com/recipes/2770/veggie-eggfried-rice
- ↑ https://therecipecritic.com/2013/08/easy-fried-rice/
- ↑ https://www.bbc.co.uk/food/recipes/eggfriedrice_67782
- ↑ https://www.cookingchanneltv.com/recipes/ching-he-huang/egg-fried-rice-2104339
- ↑ https://www.deliaonline.com/recipes/cuisine/asian/chinese/stir-fried-rice-with-egg-and-spring-onions.html
About This Article
Article Summary
X
To make egg fried rice, start by cooking some rice and then chilling it in the fridge. Then, stir-fry peas, chopped carrots, and chopped onions in a pan with some oil over medium-high heat. Once the vegetables start to get brown and tender, add the chilled rice to the pan. Keep cooking the rice and vegetables for 3-4 minutes. As the rice and vegetables are cooking, whisk egg and sesame oil together in a bowl. Then, pour the egg mixture into the pan and let it scramble. Finally, stir the scrambled egg into the rice and vegetables and serve. If you want to learn how to make your egg fried rice spicy, keep reading the article!
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