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!
Servings: 4
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
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!
Video
Notes
Use Day Old Rice - Fresh rice has too much moisture, which will result in the rice steaming in the pan (versus frying) and turning out mushy. Use day old rice (if you often have leftover rice in your refrigerator, this is great!) or make your rice a day in advance and dry it out in a thin layer on a baking sheet in the refrigerator overnight.
Crumble the Rice - When using dried out rice, I find that it oftentimes gets clumpy. As you add your rice into your pan or wok, make sure to crumble it so each rice grain gets cooked evenly. This simple step makes a huge difference in your finished dish!
Frozen Vegetables are OK! (And Preferred) - I recommend using frozen vegetables when making fried rice at home because the vegetables are cut uniformly, into similar sized pieces. This means each vegetable piece will cook evenly. Cutting vegetables at home can be very tedious, especially if you want each piece to be relatively similar in size/shape. However, fresh vegetables are absolutely acceptable - just make sure you chop them as evnely as possible.
Protein is Optional - Egg Fried Rice is traditionally served without any protein in it, as it's oftentimes a side dish alongside other main courses. However, you can definitely add protein if you want the dish to be more balanced or serve as your main dish. Cook the protein of your choice (chicken, shrimp, sausage, or spam are all great options) at the beginning, remove and set aside, and then add it back at the end of step #5. Mix well to incorporate.
Avoid Crowding the 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.
Storage and Reheating - You can store this in the refrigerator in an airtight container for up to 3 days.
I like to reheating Fried Rice in a hot wok or pan; this warms up each rice grain quickly, helps separate any rice that clumped together, and give the dish a nice char. You can also warm it up in the microwave.
Nutrition
Calories: 94kcal | Carbohydrates: 10g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 904mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2609IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg
