Egg Fried Rice (Printable Version)
Homestyle Chinese egg fried rice with cooled rice, eggs, soy sauce, and fresh aromatics for a simple and tasty dish.
# Ingredients You'll Need:
→ Eggs and Rice
01 -
3 big eggs
02 -
450 g jasmine rice cooked and cooled, best if left overnight
→ Sauces and Oils
03 -
30 ml soy sauce
04 -
45 ml veggie oil
05 -
5 ml sesame oil
→ Aromatics and Veggies
06 -
3 spring onions, keep whites and greens separate
07 -
2 garlic cloves, chopped small
08 -
5 g fresh ginger, finely grated
09 -
150 g frozen peas and carrots if you want
→ Seasoning
10 -
Salt to your liking
11 -
White pepper as you prefer
# Detailed Preparation Steps:
01 -
Fluff up the cold rice so the grains aren’t stuck and have everything out within reach.
02 -
Warm half the oil in your wok on medium-high, cook the eggs until just firm, then take them out and set aside.
03 -
Pour in the rest of the oil, toss in garlic, ginger, and the white bits of spring onions. Stir fry until it smells great.
04 -
Chuck in the rice and keep it moving on high heat so it doesn’t stick and gets heated evenly.
05 -
Add peas and carrots if you’re using them, cook till they’re warmed through and mixed well.
06 -
Put the eggs back in the wok, splash in soy and sesame oils, then sprinkle salt and white pepper. Stir it all to combine.
07 -
Top it with the green parts of the spring onions, give one last stir, and serve the fried rice right away.
# Helpful Tips:
01 -
Using cooled rice from the day before helps keep it from sticking together when stir-frying. Feel free to tweak the soy sauce amount to suit your taste. Adding chicken or shrimp can make this dish more filling.