Egg Fried Rice Recipe

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

Beaten eggs: These add a rich, creamy texture to the dish.

Mixed vegetables: A combination of frozen or fresh vegetables like peas, carrots, and corn adds color and nutrition.

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

Sesame oil: Adds a nutty, aromatic flavor that is essential for authentic fried rice.

Minced garlic: Adds a fragrant, savory base to the dish.

Green onions: Used as a garnish, they add a fresh, slightly sharp flavor and a pop of color.

To achieve the best texture for fried rice, make sure to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy dish. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using. This helps to dry out the rice, giving you that perfect, slightly chewy texture.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• beaten eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of eggs and is a good vegan alternative.

• mixed vegetables - Substitute with diced bell peppers and peas: These vegetables offer a similar crunch and sweetness.

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

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor profile.

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

• chopped green onions - Substitute with chives: Chives offer 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 rice into an airtight container or a resealable plastic bag. Ensure you press out as much air as possible to maintain freshness.
• Label the container or bag with the date to keep track of its shelf life.
• Store the egg fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• When freezing, spread the rice in a thin, even layer inside the container or bag. This helps it freeze more quickly and evenly.
• To reheat refrigerated rice, sprinkle a few drops of water over it and microwave on medium power, stirring occasionally, until heated through.
• For frozen rice, thaw it in the refrigerator overnight before reheating. Alternatively, you can reheat it directly from frozen by microwaving on low power, stirring occasionally, until fully heated.
• Add a splash of soy sauce or a drizzle of sesame oil while reheating to refresh the flavors.
• Avoid reheating egg fried rice more than once to maintain its texture and taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover egg fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through.
  6. Optionally, add a splash of soy sauce or a bit more sesame oil for added flavor.

• Microwave Method:

  1. Place the leftover egg fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover egg fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the leftover egg fried rice in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a boil.
  4. Place the bowl of rice in the steamer and cover with a lid.
  5. Steam for about 5-10 minutes, or until the rice is heated through.
  6. Carefully remove the bowl from the steamer and serve hot.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

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

• Mixing bowl: A bowl used to beat the eggs before adding them to the wok.

• Measuring spoons: Tools used to measure out the sesame oil and soy sauce accurately.

• Knife: A sharp tool used to mince the garlic and chop the green onions.

• Cutting board: A flat surface used to chop and prepare the garlic and green onions.

• Measuring cup: A cup used to measure the cooked rice and mixed vegetables.

• Garlic press: An optional tool to easily mince the garlic cloves.

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

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

Pre-chop vegetables: Pre-chop your mixed vegetables and store them in the fridge to save time during cooking.

Quick garlic prep: Mince garlic in bulk and freeze it in small portions to use as needed.

Batch cook eggs: Scramble extra eggs and store them in the fridge for quick additions to various dishes.

Efficient soy sauce: Keep a bottle of soy sauce with a pour spout for quick and easy measuring.