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 1/2 cups jasmine rice cooked, then dried out in the refrigerator for at least one day (about 3 cups of cooked rice)
- 2 tbsp neutral oil I used avocado oil
- 4 scallions thinly sliced, whites and greens separated
- 3 cloves garlic chopped
- 1 tbsp ginger chopped
- 1 cup frozen mixed vegetables or raw
- 3 eggs beaten
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1 tsp toasted sesame oil
Instructions
- Cook 1 1/2 cups white jasmine rice and lay on a sheet tray uncovered. Place the rice in the fridge for 24-48 hours until dried out.
- In a large wok or pan over medium high heat, add 2 tbsp of avocado oil to the pan and stir fry the scallion whites, garlic and ginger for 15 seconds. Turn the heat to high and add the frozen veggies and cook for 1-2 minutes until the vegetables are cooked through.
- Move the veggies to the side of your pan with a spatula and add another 1/2 tbsp of oil to the bare side of the pan. Add the beaten eggs and scramble until about 80% cooked.
- Add the rice and mix for 1-2 minutes until combined. Add the soy sauce, white pepper, sugar, salt, and msg and continue cooking and mixing for another 1-2 minutes until rice is combined and looks dry. Taste and adjust seasoning to your preference. Add the scallion greens and sesame oil, give the rice a final mix and enjoy!
Video
Notes
white jasmine rice - Do not use freshly steamed rice! The rice should be at least one day old - fresh rice has too much moisture, which will make Egg Fried Rice soggy and mushy.
mixed vegetables - You can use either fresh or frozen (the cooking time is the same because the vegetables are so small). I prefer frozen for the convenience. If using fresh, make sure to cut the vegetables into similar sizes so they cook evenly.
If you want to add protein - 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.
Crumble the rice - Day old rice is usually clumpy. I recommend separating any clumps before adding the rice into the pan or wok so each grain is separated. This will make a noticeable difference in the final dish - each grain will get cooked and seasoned, versus having some white clumps.
Avoid overcrowding - Crowding can lead to your Egg Fried Rice not cooking thoroughly and becoming mushy (steaming versus frying). When in doubt, use a larger wok, pan, cast iron, or dutch oven - or rather, 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 Egg 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
