Egg Fried Rice Recipe

Cooked rice: Preferably day-old rice, as it is less sticky and absorbs flavors better.

Beaten eggs: Adds protein and richness to the dish.

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

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

Sesame oil: Adds a nutty, aromatic flavor that is essential in many Asian dishes.

Minced garlic: Adds a pungent, aromatic base to the dish.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

When making egg fried rice, it's crucial to use day-old cooked rice because it has a firmer texture and less moisture, which prevents the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar effect.

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

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good source of protein for vegans.

• beaten eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can create a similar texture to scrambled eggs and is suitable for those avoiding eggs.

• mixed vegetables - Substitute with fresh spinach and bell peppers: These vegetables add vibrant color and a variety of nutrients.

• mixed vegetables - Substitute with edamame and corn: This combination provides a good mix of protein and sweetness.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and lower-sodium alternative to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used if sesame oil is not available.

• sesame oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with leeks: Leeks have a mild, sweet onion flavor and can be used in place of green onions.

• Allow the egg fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the cooled egg fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date. This helps you keep track of how long the egg fried rice has been stored.

• Store the egg fried rice in the refrigerator for up to 4-5 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to reheat, if the egg fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating.

• Reheat the egg fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Alternatively, reheat the egg fried rice in a skillet or wok over medium heat. Add a splash of soy sauce or a bit of sesame oil to refresh the flavors and prevent sticking.

• Avoid reheating the egg fried rice multiple times. Only reheat the portion you plan to eat to maintain the best texture and flavor.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive 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 thoroughly heated.

• Microwave Method

  1. Place the leftover egg fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  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 hot.

• 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, stirring halfway through, until the rice is heated through.

• Steamer Method

  1. Place the leftover egg fried rice in a heatproof bowl or plate.
  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 or plate with the rice in the steamer.
  5. Cover and steam for about 5-10 minutes, or until the rice is hot.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients in the wok without scratching its surface.

• Knife: Used for chopping the green onions and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping vegetables and other ingredients.

• Measuring cups: Useful for measuring out the rice and vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce and sesame oil precisely.

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

• Garlic press: Optional, but can be used to mince the garlic quickly and efficiently.

• Serving spoon: Ideal for serving the finished egg fried rice.

Use pre-cooked rice: Save time by using day-old cooked rice from a previous meal.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

Quick egg scramble: Beat and scramble the eggs in a separate bowl before adding to the wok.

Batch cooking: Make extra fried rice and store in the fridge for quick meals later.