Description
Quick, flavorful Egg Fried Rice recipe that turns leftover rice into a satisfying meal. Perfect for busy nights!
Ingredients
Scale
- 3 cups cold (cooked jasmine rice)
- 2 large eggs (lightly beaten)
- 2 cloves garlic (minced)
- 3 scallions (sliced (white and green parts separated))
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as vegetable or canola)
- Optional: 1/2 cup mixed vegetables (peas, carrots, bell peppers, 1/2 cup protein (shrimp, chicken, tofu), pinch of white pepper)
- Instructions:
Instructions
Preparation:
- Dice garlic and slice scallions, keeping white and green parts separate.
- If using vegetables or proteins, chop them into bite-sized pieces.
Eggs:
- Heat 1 teaspoon of neutral oil in a hot wok over medium-high heat.
- Pour in the beaten eggs and scramble quickly until just set. Remove eggs from the wok and set aside.
Stir-Frying:
- Increase heat to high and add the remaining oil to the wok.
- Add minced garlic and the white parts of the scallions; stir-fry until fragrant (about 30 seconds).
- Add the cold jasmine rice, breaking up any clumps, and stir-fry for 2-3 minutes until the rice is heated through.
Combining Ingredients:
- Return the scrambled eggs to the wok.
- Drizzle soy sauce and sesame oil evenly over the rice.
- Toss everything together, ensuring the rice is evenly coated and the ingredients are well distributed.
Finishing Touches:
- Stir in the green parts of the scallions and any optional vegetables or proteins if using.
- Stir-fry for an additional minute.
- Adjust seasoning with a pinch of white pepper if desired.
Serving:
- Serve hot as a main dish or as a side. Enjoy your Egg Fried Rice immediately for the best texture.
Notes
For best results, use cold, day-old rice to ensure that the grains remain separate during stir-frying.
If using freshly cooked rice, spread it out on a tray and allow it to cool completely in the refrigerator before cooking.
Adjust the amount of soy sauce and sesame oil to suit your taste; add gradually to avoid over-seasoning.
Feel free to experiment with additional ingredients such as mixed vegetables or your choice of protein for extra flavor and nutrition.
Remember to work quickly in a hot wok to achieve a proper stir-fry that locks in the flavors and maintains the rice’s texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: 250