Egg Fried Rice Recipe

Rice: Preferably day-old, as it is less sticky and fries better.

Eggs: Beaten and scrambled to add protein and richness.

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

Soy sauce: Provides a savory, umami flavor to the dish.

Vegetable oil: Used for cooking and frying the ingredients.

Garlic: Minced to add a fragrant aroma and depth of flavor.

Green onion: Chopped for a fresh, slightly pungent garnish.

To achieve the perfect egg fried rice, ensure your cooked rice is day-old and slightly dry. Freshly cooked rice tends to be too moist and can result in a mushy texture. Spread the rice out on a baking sheet and refrigerate it for a few hours if you don't have day-old rice. This will help the grains separate and give you that ideal, slightly chewy texture.

• Cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free alternative.

• Cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of rice.

• Beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a good vegan alternative.

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

• Mixed vegetables - Substitute with frozen peas and carrots: Peas and carrots are commonly found in fried rice and can easily replace mixed vegetables.

• Mixed vegetables - Substitute with bell peppers and corn: Bell peppers and corn add a sweet and crunchy texture to the dish.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• Soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that is slightly sweeter.

• 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 option and can be used in place of vegetable oil.

• 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 be used as a substitute.

• Green onion - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• Green onion - Substitute with leeks: Leeks offer a more robust onion flavor and can be used in place of green onions.

• Allow the egg fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled egg fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the egg fried rice has been stored.
• Store the containers or bags in the refrigerator if you plan to consume the egg fried rice within 3-4 days. For longer storage, place them in the freezer.
• When freezing, spread the egg fried rice in a thin, even layer inside the container or bag. This ensures quicker freezing and easier reheating.
• To reheat refrigerated egg fried rice, transfer it to a microwave-safe dish, cover with a damp paper towel, and microwave on high for 1-2 minutes, stirring halfway through.
• For frozen egg fried rice, thaw it in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by microwaving on medium power, stirring occasionally until heated through.
• If using a stovetop to reheat, add a splash of vegetable oil or soy sauce to a pan, and stir-fry the egg fried rice over medium heat until hot.
• Avoid reheating egg fried rice more than once, as repeated reheating can affect the texture and flavor.

• Stovetop Method

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

• Microwave Method

  1. Place the leftover 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 until the rice is thoroughly heated.

• Oven Method

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

• Steamer Method

  1. Set up a steamer with boiling water.
  2. Place the leftover egg fried rice in a heatproof bowl or dish.
  3. Cover the bowl with aluminum foil or a lid.
  4. Steam for about 5-10 minutes, or until the rice is hot and fluffy.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover egg fried rice in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and cook an additional 2-3 minutes if needed.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients in the wok without scratching its surface.

• Knife: Used for chopping the green onion and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping and mincing ingredients.

• Measuring cups: Ensures accurate measurement of the cooked rice and mixed vegetables.

• Measuring spoons: Used to measure the soy sauce and vegetable oil precisely.

• Mixing bowl: Handy for beating the eggs before scrambling them in the wok.

• Garlic press: Optional but useful for quickly mincing garlic cloves.

• Serving spoon: Ideal for serving the finished egg fried rice hot and fresh.

Use pre-cooked rice: Save time by using day-old cooked rice straight from the fridge.

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

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

One-pan method: Cook everything in one wok to reduce cleanup time.

Batch cooking: Make a larger batch and store portions for quick meals later.