Egg Fried Rice Recipe

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

Eggs: Large eggs, beaten, to add protein and richness to the dish.

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

Soy sauce: Adds a savory, umami flavor to the fried rice.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced cloves to add aromatic depth to the dish.

Sesame oil: Optional, for a nutty finish.

Salt: To taste, for seasoning.

Pepper: To taste, for seasoning.

When making egg fried rice, it's crucial to use day-old cooked rice because it has a firmer texture that prevents it from becoming mushy during stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• 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 provides a similar texture and protein content for a vegan option.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers and broccoli: Bell peppers and broccoli add a different flavor profile and maintain the nutritional value.

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

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option with a distinct flavor.

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

• sesame oil - Substitute with peanut oil: Peanut oil provides a nutty flavor similar to sesame oil.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a milder heat and is often used in Asian cuisine.

• 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 freezer 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 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.
• 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 in a wok or large skillet over medium heat. Add a splash of vegetable oil or water to prevent sticking, and stir-fry until heated through.
• Avoid reheating egg fried rice more than once to maintain its texture and flavor.

• Stovetop Method:

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

• Microwave Method:

  1. Place the egg fried rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional minute if necessary.

• 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 drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy texture.

• Steamer Method:

  1. Place the egg fried rice in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes or until heated through.
  5. Stir the rice halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the egg fried rice in a thin layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through.
  4. Check the rice and cook for an additional 2-3 minutes if needed.

• Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and flip ingredients, ensuring even cooking and preventing sticking.

• Measuring cups: Essential for accurately measuring the rice and vegetables to maintain the right proportions in the dish.

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

• Knife: A sharp tool for mincing the garlic and cutting any additional vegetables if needed.

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

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

• Garlic press: An optional tool that can make mincing garlic quicker and easier.

• Serving spoon: A large spoon used to serve the finished egg fried rice.

Use day-old rice: Day-old cooked rice is drier and less sticky, making it perfect for fried rice.

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

Cook in batches: If doubling the recipe, cook in batches to ensure even cooking and avoid overcrowding the wok.

Use frozen vegetables: Save time by using pre-mixed frozen carrots, peas, and corn.

Quick scramble eggs: Scramble the eggs quickly and set aside before adding other ingredients to avoid overcooking.