Simple Egg Fried Rice Recipe – Easiest Recipe Ever : Try using rice that is a day old. This keeps the rice from being overly wet and prevents the fried rice from becoming overly mushy. Let the rice cool fully before stir-frying it if you’re cooking it the same day. You may sprinkle some of my hoisin sauce or teriyaki sauce over it for extra flavor. See the video at the bottom of this recipe if you need more images.
Simple Egg Fried Rice Recipe – Easiest Recipe Ever
Ingredients
- 4Â large eggs
- 3 tablespoons peanut, vegetable, or olive oil, divided (see note 1)
- 1 cup diced onion, about 1 small onion (see note 2)
- 1 1/2 to 2 cups diced mixed vegetables, such as bell pepper, carrots, zucchini, etc. (see note 3)
- 1/2 cup sliced scallions, white and green parts divided (see note 4)
- pinch of salt
- 4 cups cooked overnight jasmine rice, see note 5
- 2 1/2 tablespoons soy sauce, use tamari if gluten free
- 1/2 teaspoon five-spice powder
- dash of ground white pepper, optional
- 1 to 2 teaspoons toasted sesame oil
Instructions
Break open the eggs and whisk them together in a small bowl.
One tablespoon of the oil should be heated in a skillet over medium-high heat. Add the beaten eggs to the hot pan and scramble them for approximately one minute. Turn off the heat and transfer the eggs to a dish.
Transfer the leftover two teaspoons of oil into a wok and place it on high heat. Stirring regularly, sauté the onions for one to two minutes after adding them. Simmer for two minutes after adding the mixed veggies and the white sections of the scallions. Give the veggies a little salt to season them.
When the rice is fully hot, add it to the pan or wok and continue to cook for a few minutes. When there are big clusters of rice, break them apart with the back of your spatula.
Mix in the sesame oil, five-spice powder, soy sauce, and white pepper, if using, until the flavors are well distributed. (Refer to note 6) Stir to combine again after adding the scrambled eggs. Add the remaining sliced scallions as a garnish. Serve right away.
Notes
Peanut oil will give the fried rice a nice light fragrance. I know that olive oil is not traditionally used in Chinese cooking, but you can’t really detect the flavor of the olive oil in this recipe.
It doesn’t matter what color onion you use. White, yellow, sweet, or red onions work. If you don’t have onions, you can use shallots.
You can use whatever vegetables you want for this recipe. Corn, bell peppers, carrots, green beans, zucchini, and peas are all great options for this fried rice. The exact amount of vegetables you use is up to you. Keep in mind that the more vegetables you use, the more moisture you’ll likely introduce to the wok as you cook the fried rice. This can lead to soggy fried rice, especially if there is a lot of crowding in the wok (or sauté pan). I have found 2 cups of diced vegetables to be sufficient.
I like to reserve some of the dark green parts of the scallions for garnish.
If you are looking for a basic recipe for cooking jasmine rice, refer to my guide on how to cook jasmine rice. You can also use a fork to loosen the rice before you add it to the wok. This will make it easier for you to break apart any large clumps of rice.
If you want to add more flavor to the fried rice, mix it 1 tablespoon of my teriyaki sauce or store-bought hoisin sauce.
I have updated this recipe as of August 17, 2020 to add more vegetables and slightly more seasoning to the fried rice.
Nutrition
- Serving:Â 1serving
- Calories:Â 425kcal
- Carbohydrates:Â 55.6g
- Protein:Â 13.4g
- Fat:Â 16.7g
- Saturated Fat:Â 3.2g
- Cholesterol:Â 186mg
- Sodium:Â 423mg
- Fiber:Â 4g
- Sugar:Â 1.7g