Egg-Fried Rice Recipe

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

Rice:

  • 4 cups COOKED and CHILLED rice (long-grain jasmine or basmati is ideal)

Eggs:

  • 3 large eggs

Oil:

  • 2 tablespoons neutral oil (vegetable, canola, peanut) + 1 tablespoon for eggs

Aromatics:

  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced

Vegetables:

  • 1 cup frozen peas & carrots mix (or use fresh vegetables of choice)

Seasoning:

  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon ground white pepper (or black pepper)

Optional:

  • ¼ teaspoon Chinese five-spice powder

Garnish:

  • Chopped green onions (scallions)

Instructions

1. Prepare the Rice:

  • The Key: Use day-old, refrigerated rice. This ensures it’s slightly dry and won’t clump together when fried.
  • Cook it Ahead: If you need to make rice fresh, cook it according to directions, then spread it on a baking sheet to cool and dry out. Refrigerate for at least an hour or ideally overnight.

2. Prep the Ingredients:

  • Beat the eggs lightly in a small bowl.
  • Dice the onion, mince the garlic and ginger.
  • Have your frozen vegetables (or chopped fresh vegetables) ready.

3. Cook the Eggs:

  • Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil.
  • Pour in the beaten eggs. Let them set slightly, then scramble gently into large pieces.
  • Remove eggs to a plate and set aside.

4. Stir-Fry the Vegetables:

  • Add remaining 2 tablespoons of oil to the wok/skillet.
  • Add the onion, garlic, and ginger. Cook for 1 minute until fragrant.
  • Add the frozen peas and carrots (or your choice of fresh vegetables). Stir-fry for 2-3 minutes until softened.

5. Fry the Rice:

  • Push the vegetables to the side of the pan.
  • Add chilled rice to the empty side and stir-fry for 1-2 minutes, breaking up any clumps.
  • Mix the rice with the vegetables.

6. Flavor and Finish:

  • Return the scrambled eggs to the pan.
  • Pour the soy sauce and sesame oil over the rice mixture. Season with salt and pepper (and five-spice powder, if using).
  • Stir-fry for an additional 2-3 minutes until everything is heated through and the flavors are combined.
  • Taste and adjust seasonings to your preference.

7. Serve:

  • Garnish with chopped green onions and enjoy immediately!

Tips:

  • Customization: Add cooked chicken, shrimp, or other protein of your choice.
  • Spice it up: Include a pinch of red pepper flakes for a little kick.
  • Get creative: Experiment with other vegetables like broccoli, bell peppers, or bean sprouts.

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