Authentic Egg Fried Rice (VIDEO)

5 from 89 votes

Authentic Egg Fried Rice (VIDEO)

Egg Fried Rice is my GO-TO recipe when I don't know what to eat and I need to clean out the fridge! I always have the ingredients needed to make this for a quick & easy meal!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

1 Wok

Ingredients

1.5 cups white jasmine rice cooked, then dried out in the refrigerator for at least one day
3 eggs
3 cloves garlic chopped
1 tbsp ginger chopped
4 scallions thinly sliced, whites and greens separated
1 cup frozen mixed vegetables or raw
1/4 tsp white pepper
1/2 tbsp sugar
1 tsp salt
1/4 tsp msg
1 tbsp soy sauce
2 tbsp neutral oil I used avocado oil
1 tsp toasted sesame oil

US Customary - Metric

Instructions

Cook 1 1/2 cups white jasmine rice and lay on a sheet tray to dry out in the fridge for 1-2 days.
Chop garlic, ginger, and scallions and prepare 1 cup frozen vegetables and set aside. Separate your scallion white from the scallion greens. Scramble 3 eggs in a bowl and set aside.
Over high heat, add 2 tbsp of avocado oil to your pan and fry your scallion whites, garlic and ginger for 15 seconds then add your frozen veggies and cook for 1-2 minutes.
Move veggies to the side of your pan and add another 1/2 tbsp of oil, then add your eggs and scramble until about 80% cooked.
Add your rice and mix for 1-2 minutes. Then add your soy sauce and seasonings and continue cooking for another 1-2 minutes and add your scallion greens. Taste and adjust seasoning to your preference. Finish with sesame oil, mix and enjoy!

Notes

Vegetables - You can use either fresh or frozen. The cooking time is similar for both, since the vegetables are so small, they'll still cook quickly frozen. I like to use frozen for the convenience, especially because they are already cut similar in size. If using fresh, make sure to cut them to similar sizes so they cook evenly.

Rice - Do not use freshly steamed rice! The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your fried rice soggy and mushy. When cooking old rice, I like to crumble the rice as I add it to the wok or pan - I find that dried out rice gets clumpy, so crumbling it helps each rice grain get cooked and coated in all of the delicous flavors!

Protein - I chose not to add protein but if you want, you can always add it! Popular choices are chicken, shrimp, sausage, or spam.

MSG - this is always optional.

Avoid crowding your wok or pan - crowding can lead to your Egg Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger wok, pan, cast iron, or dutch oven, OR cook in batches.

Nutrition