Egg Fried Rice Recipe

Cooked rice: Preferably day-old rice, as it has a firmer texture that works well for frying.

Eggs: Beaten to create a fluffy scramble that mixes well with the rice.

Mixed vegetables: Can be frozen or fresh, adding color and nutrition to the dish.

Soy sauce: Provides a savory, umami flavor that enhances the overall taste.

Vegetable oil: Used for frying the ingredients, giving them a nice, even cook.

Garlic: Minced to release its aromatic and flavorful qualities.

Onion: Chopped to add a sweet and savory base to the dish.

Salt: Used to season the dish to taste.

Pepper: Adds a hint of spice and depth to the flavor profile.

To achieve the best texture for your egg fried rice, ensure that the cooked rice is day-old and slightly dried out. Freshly cooked rice tends to be too moist and can result in a mushy dish. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• day-old cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a great vegan option.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can create a similar consistency to beaten eggs for a vegan alternative.

• mixed vegetables - Substitute with fresh spinach and bell peppers: Fresh spinach and bell peppers add a variety of textures and flavors.

• mixed vegetables - Substitute with edamame and corn: Edamame and corn provide a different but complementary flavor profile and texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the dish well.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic flavor and can add a subtle sweetness.

• chopped onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color to the dish.

• chopped onion - Substitute with leeks: Leeks provide a similar texture with a slightly sweeter and more delicate flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• pepper - Substitute with white pepper: White pepper offers a different, slightly more earthy flavor compared to black pepper.

• Allow the egg fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the rice is frozen, let it thaw in the refrigerator overnight.
• Reheat the rice in a microwave-safe dish, adding a splash of water to prevent it from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
• Alternatively, reheat the rice in a wok or large skillet over medium heat. Add a bit of vegetable oil and stir-fry until heated through, breaking up any clumps.
• Ensure the rice reaches an internal temperature of 165°F (74°C) before serving to ensure it is safe to eat.
• Avoid reheating the rice more than once to maintain its quality and safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover egg fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.

• Microwave Method:

  1. Place the egg fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the egg fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the egg fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is hot.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for quick and even cooking of ingredients.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Mixing bowl: Used for beating the eggs before adding them to the wok.

• Measuring cups: Useful for accurately measuring the rice and vegetables.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Garlic press: Optional, but helpful for mincing the garlic quickly and efficiently.

• Serving spoon: Used for serving the finished egg fried rice hot.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time.

Prep ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping fresh ones.

High heat: Use high heat to quickly sauté the garlic and onion, speeding up the cooking.

Scramble eggs quickly: Push the garlic and onion to the side and scramble the eggs in the same wok to save time on washing extra dishes.