Hey everyone, Daniel here from Reciqa! Today, I’m so excited to share one of my absolute go-to recipes: classic Egg Fried Rice. You know, for me, cooking is all about finding those simple, comforting dishes that bring people together. This egg fried rice is *exactly* that! It’s super quick, ridiculously easy, and a fantastic way to use up any leftover rice you might have hanging around. It perfectly fits my whole Reciqa vibe – making delicious, accessible food fun for everyone. Trust me, you’re going to love how satisfying this dish is!
Why You’ll Love This Egg Fried Rice
Seriously, why wouldn’t you love this? It’s:
- Super Speedy: Ready in about 25 minutes, perfect for weeknights.
- Effortlessly Easy: Even if you’re new to the kitchen, you can nail this.
- Packed with Flavor: That perfect savory taste from soy and oyster sauce is just *chef’s kiss*.
- Totally Versatile: Toss in whatever veggies or protein you have on hand!
Essential Ingredients for Perfect Egg Fried Rice
Okay, let’s talk ingredients. The magic really starts with using day-old white rice. It’s drier, which means it won’t get mushy when you fry it. Just grab about 2 cups and give it a good rub between your hands to break up any clumps. For the eggs, you’ll need 2 large ones, beaten up good. We’ll also need half a small yellow onion, diced up small, and if you’re feeling it, about 2 tablespoons of frozen peas and carrots that you’ve let thaw a bit. For that authentic flavor, we’re using 2 tablespoons of light sodium soy sauce and 1 tablespoon of oyster sauce. If you have it, a splash of Shaoxing rice wine (about 1 tablespoon) and a teaspoon of toasted sesame oil at the end really elevate it. Oh, and don’t forget a little bit of oil for cooking – whatever you usually use works great!
Step-by-Step: How to Prepare Egg Fried Rice
Alright, let’s get cooking! First things first, grab that day-old rice. Give it a gentle rub between your hands to break up any big clumps. You want it to be loose and separated. Set that aside for now.
Next up, let’s do the eggs. Get a wok or a nice big nonstick pan nice and hot over medium-high heat. Add about 2 tablespoons of oil. Once it’s shimmering, pour in your beaten eggs. Let them set just a tiny bit, then gently scramble them into little pieces. Don’t overcook them! Just get them cooked through, then scoop them out and set them aside.
Now, in that same pan (no need to wash it!), add just a little more oil if needed. Toss in your diced onion, and if you’re using them, those thawed peas and carrots. Stir fry them for about 15 to 30 seconds, just until the onion smells amazing and starts to look a little see-through. We don’t want them mushy, just fragrant.
Time for the main event! Add your prepared rice and the scrambled eggs back into the pan. Toss in another tablespoon of oil. Give everything a good stir fry for a minute or two until it’s all mixed and warmed through.
Here’s where the flavor really kicks in. Drizzle that Shaoxing wine around the edge of the pan. Stir fry for another 30 seconds or so – you’ll smell the alcohol cook off and the rice get super fragrant. Then, pour in your soy sauce and oyster sauce. Keep stirring it all together for a few minutes until the rice looks evenly colored and is piping hot.
For the grand finale, stir in that toasted sesame oil and your sliced green onions (if you’re using them!). Give it one last quick toss. You can garnish with a little more green onion and some sesame seeds if you like. Serve it up right away while it’s hot and delicious!
Tips for Success with Your Egg Fried Rice
Okay, a few little secrets to make your egg fried rice absolutely perfect. First, that day-old rice is key! If your rice is a bit clumpy, don’t stress. Heat a couple tablespoons of oil in your pan over medium heat *before* you add the onions. Add the rice and stir fry it for a minute or two until it’s lightly coated and warmed through. Then, push it to one side and stir-fry your veggies on the other. Also, make sure your pan is nice and hot before you start adding ingredients – that’s what gives you that lovely stir-fried flavor and prevents sticking!
Variations to Customize Your Egg Fried Rice
This recipe is such a great base, you can totally make it your own! Feeling adventurous? Toss in some diced bell peppers, broccoli florets, or even some edamame along with the peas and carrots. For a protein boost, add some cooked chicken, shrimp, or even some firm tofu cubes towards the end with the rice. Want more flavor? A tiny bit of chili garlic sauce or some fresh ginger minced up with the onions adds a fantastic kick. It’s all about playing with what you love!
Serving Suggestions for Egg Fried Rice
This egg fried rice is fantastic all on its own, but it’s also a wonderful side dish. It pairs beautifully with steamed dumplings, a simple stir-fried beef or chicken dish, or even a light miso soup. For a really authentic feel, serve it in small bowls and maybe add a drizzle of Sriracha on the side for those who like a little heat. It’s comfort food, pure and simple!
Storing and Reheating Your Egg Fried Rice
Got leftovers? Lucky you! Let the fried rice cool down a bit, then pop it into an airtight container and store it in the fridge for up to 3 days. To reheat, I find the best way is to toss it back into a hot, oiled skillet for a few minutes until it’s heated through. You can also microwave it, but give it a stir halfway through to make sure it heats evenly. It might not be *quite* as perfect as fresh, but it’s still delicious!
Frequently Asked Questions about Egg Fried Rice
Q: What kind of rice should I use for fried rice?
A: The absolute best rice is day-old, cooked long-grain white rice. It’s drier and won’t clump up when you fry it. If you only have fresh rice, spread it out on a baking sheet and let it air dry for a bit, or even pop it in the fridge for an hour.
Q: Can I use a regular frying pan instead of a wok?
A: Absolutely! A large nonstick frying pan works just fine. Just make sure it’s big enough to give you room to stir everything around without making a mess. Keep the heat medium-high and don’t overcrowd the pan!
Q: What if I don’t have Shaoxing wine or oyster sauce?
A: No worries! If you don’t have Shaoxing wine, you can skip it or use a dry sherry. For oyster sauce, a bit of extra soy sauce mixed with a tiny pinch of sugar can work in a pinch, or you can use a vegetarian mushroom stir-fry sauce. For more information on ingredient substitutions, you can check out our contact page.
Estimated Nutritional Information for Egg Fried Rice
Please keep in mind these are estimates! A serving of this delicious Egg Fried Rice typically contains around 648 calories, 15g of fat, 25g of protein, and 99g of carbohydrates. It’s a satisfying meal that gives you good energy!
Share Your Egg Fried Rice Creations!
I really hope you give this Egg Fried Rice a try! It’s one of those recipes that just makes me happy. If you make it, I’d absolutely love to hear about it! Snap a pic and tag me or leave a comment below. Let me know what variations you tried! Happy cooking, everyone!
Print
Easy Egg Fried Rice: Deliciously Simple
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Egg Fried Rice is a simple and satisfying dish perfect for any meal. It’s a great way to use up leftover rice and can be customized with your favorite vegetables.
Ingredients
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- ½ small yellow onion, small dice
- 2 tablespoons frozen peas and carrots, thawed (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce, light sodium
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, just the green part, sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil, as needed
Instructions
- Break apart the day-old rice by rubbing the rice between your hands. Set aside.
- In a wok or large nonstick pan over medium-high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
- In the same wok or pan over medium to medium-high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
- Add the rice and scrambled eggs to the wok, along with about another tablespoon of oil. Stir fry briefly until everything is well combined.
- Drizzle the Shaoxing cooking wine around the pan and stir fry for about 30 seconds until the rice is fragrant and the alcohol is cooked off.
- Add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and is hot throughout.
- Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
- Garnish with more green onion and sesame seeds if desired. Enjoy while hot!
Notes
- If your rice is sticky, heat a couple tablespoons of oil in the pan over medium heat before stir-frying the onions. Add the rice and stir fry for 1 to 2 minutes until lightly coated in oil and warmed. Push rice to one side and stir fry veggies on the other. Add scrambled eggs and proceed with the recipe.
- Day-old, long-grain rice provides the best texture as it is drier and less sticky than freshly cooked rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
