Egg Fried Rice Recipe

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

Eggs: Adds protein and richness to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Soy sauce: Provides a savory, umami flavor that ties the dish together.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a fragrant aroma and depth of flavor.

Green onions: Chopped and used as a fresh garnish to finish the dish.

When making egg fried rice, ensure that the cooked rice is preferably day-old and slightly dry. This helps prevent the rice from becoming mushy when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar texture.

• day-old cooked rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice mimics the texture of rice and absorbs flavors well.

• eggs - Substitute with tofu: Crumbled tofu can replicate the texture of scrambled eggs and is a good source of protein for vegans.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables add a different crunch and a variety of colors, enhancing the dish's visual appeal.

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

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in fried rice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor profile.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• 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 heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• 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 egg fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if frozen, thaw the egg fried rice in the refrigerator overnight. This ensures even reheating.
• Reheat the egg fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through.
• Alternatively, reheat the egg fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking. Stir-fry until heated through.
• Avoid reheating egg fried rice more than once to maintain its texture and flavor.

• Microwave method:

  1. Place the egg fried rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• 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. Add the leftover egg fried rice to the skillet.
  4. Stir-fry for 3-5 minutes, breaking up any clumps and ensuring the rice is heated through.
  5. Optionally, add a splash of soy sauce or a bit of chicken broth for added flavor and moisture.

• 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 retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and let it sit for a couple of minutes before serving.

• 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 5-7 minutes, or until the rice is heated through.
  5. Carefully remove the bowl from the steamer and serve hot.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

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

• Knife: Essential for chopping the green onions and mincing the garlic.

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

• Measuring cups: Used to measure out the 2 cups of cooked rice accurately.

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

• Mixing bowl: Useful for holding the mixed vegetables before adding them to the wok.

• Whisk: Handy for scrambling the eggs before adding them to the wok.

• Garlic press: An optional tool for easily mincing the garlic cloves.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables or pre-chopped fresh ones.

Cook rice in advance: Prepare rice a day ahead and store it in the fridge to save cooking time.

Organize ingredients: Have all ingredients measured and ready before you start cooking.

Use high heat: Cooking on high heat speeds up the stir-frying process.

Quick scramble eggs: Scramble eggs quickly to avoid overcooking and save time.

Minimize cleanup: Use one wok or large pan to reduce the number of dishes to wash.