Egg Fried Rice quick and flavourful
Description
This easy Egg Fried Rice is a quick, flavourful, and satisfying dish that makes the perfect lunch, dinner, or side dish. Made with fluffy cooked rice, scrambled eggs, colourful vegetables, and savoury soy sauce, this homemade fried rice is ready in just minutes. It is an excellent way to use leftover rice and can easily be customised with your favourite vegetables, seasonings, or protein. The secret to delicious fried rice is using cold, day-old rice, which helps create perfectly separated grains without becoming soggy. Serve this tasty Asian-inspired favourite on its own or alongside your favourite stir-fry dishes.
Egg Fried Rice
This easy Egg Fried Rice is a quick, flavourful, and satisfying dishthat makes the perfect lunch, dinner, or side dish
Ingredients
Method
- Prepare the ingredients: Make sure all ingredients are chopped and ready before you start cooking, as fried rice comes together quickly.
- Beat the eggs: Crack the eggs into a small bowl and whisk lightly with a pinch of salt.
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until just scrambled. Transfer the eggs to a plate and set aside.
- Stir-fry the vegetables: Add the remaining vegetable oil to the wok. Add the diced onion and carrot and stir-fry for 2–3 minutes until slightly softened. Add the garlic and frozen peas and cook for another minute.
- Add the rice: Increase the heat to high and add the chilled cooked rice. Use a wooden spoon or spatula to break up any clumps. Stir-fry for 3–4 minutes until the rice is heated through and lightly toasted.
- Season the rice: Add the soy sauce, oyster sauce if using, sesame oil, and white pepper. Toss everything together until the rice is evenly coated.
- Add the eggs: Return the scrambled eggs to the wok and stir-fry for another 1–2 minutes, breaking the eggs into smaller pieces as you mix.
- Finish the dish: Stir through the sliced spring onions and taste. Add a little extra soy sauce or salt if needed.
- Serve: Garnish with fresh coriander if desired and serve immediately while hot.
Notes
Chef’s Tips
- Use cold rice: Day-old rice that has been chilled in the fridge gives the best texture. Freshly cooked rice can become sticky and mushy.
- Don’t overcrowd the pan: Cook in batches if necessary. A crowded wok can steam the rice instead of frying it.
- Keep the heat high: High heat helps create that delicious smoky, lightly toasted flavour associated with restaurant-style fried rice.
- Prep everything first: Have all ingredients measured and ready before turning on the heat, as the cooking process is very fast.
- Customise your vegetables: Add sweetcorn, diced peppers, mushrooms, bean sprouts, or finely shredded cabbage.
- Add protein: For a heartier meal, stir in cooked chicken, prawns, tofu, or shredded leftover roast meat.
- Adjust the seasoning: Soy sauce can vary in saltiness, so taste before adding extra salt.
- For extra flavour: Add a small amount of freshly grated ginger, chilli oil, or a pinch of Chinese five-spice for a delicious twist.
