Egg Fried Rice Classic

Egg Fried Rice Classic is a timeless Asian-inspired dish that turns simple ingredients into a nutritious and satisfying meal. This recipe is perfect for busy weeknights when you want something flavorful yet quick to prepare, offering a harmonious blend of textures and savory notes.

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The secret to achieving the perfect stir-fry lies in the high heat of the wok and the use of chilled rice, which ensures the grains stay firm and absorb the delicious mixture of soy sauce and toasted sesame oil without becoming mushy.

Ingredients

• Rice & Eggs: 4 cups cold cooked white rice (preferably day-old), 3 large eggs, 2 tbsp vegetable oil (divided).
• Vegetables: 1 cup frozen peas and carrots (thawed), ½ cup scallions, finely sliced (reserve some for garnish), ½ red bell pepper, diced.
• Seasonings & Sauces: 3 tbsp soy sauce (low sodium, if preferred), 1 tsp toasted sesame oil, ½ tsp ground white pepper, 1 clove garlic, minced, 1 tsp fresh ginger, grated (optional).

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Instructions

Step 1

In a small bowl, beat the eggs with a pinch of salt.

Step 2

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Transfer to a plate and set aside.

Step 3

Add the remaining oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant.

Step 4

Add peas, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender.

Step 5

Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy.

Step 6

Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss until evenly combined and heated through.

Step 7

Garnish with reserved scallion greens. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, use a large wok to allow the ingredients plenty of room to move. Ensure the rice is cold and day-old, as this provides the perfect firm texture that holds up against the high heat of the stir-fry process.

Varianten und Anpassungen

For extra protein, add cooked shrimp, chicken, or tofu to the wok when returning the eggs. Use tamari for a gluten-free version, or add a dash of chili sauce if you prefer a bit of heat in your meal.

Serviervorschläge

Serve this dish immediately while steaming hot. Garnish with the reserved green scallions to add a fresh crunch and a pop of color to the golden rice and vibrant vegetables.

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With its simple preparation and bold, classic flavors, this Egg Fried Rice is a dependable favorite for any home cook. Enjoy the aroma of fresh ginger and toasted sesame in every satisfying bite.

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Recipe FAQs

→ Why should I use day-old rice?

Day-old rice has less moisture content, allowing each grain to fry separately and develop a slightly crispy exterior. Fresh warm rice tends to clump together and become mushy. Spread cooked rice on a tray and refrigerate overnight for best results.

→ How do I prevent the eggs from overcooking?

Scramble the eggs gently over medium-high heat until just set, then remove them immediately to a plate. Add them back near the end of cooking, breaking them into small pieces. This ensures tender, fluffy eggs rather than rubbery ones.

→ Can I add protein to this dish?

Absolutely. Cooked shrimp, diced chicken, or cubed tofu work wonderfully. Add them during the stir-fry stage, ensuring they're heated through before combining with the rice. Plan for about ½ to ¾ cup of protein per serving.

→ What's the best way to achieve crispy rice texture?

Use high heat when stir-frying the rice, and don't overcrowd the wok. Press the rice gently against the hot surface for a few seconds at a time. Avoid constantly stirring—let it sit briefly to develop those prized crispy bits.

→ How can I make this gluten-free?

Swap regular soy sauce for tamari or coconut aminos, both naturally gluten-free. Always check ingredient labels to ensure no hidden gluten, and verify that all seasonings and condiments meet your dietary needs.

→ Can I prepare components in advance?

Yes. Scramble the eggs and chop vegetables several hours ahead, storing them in separate containers. Keep cooked rice refrigerated. Combine everything in the wok just before serving to maintain optimal texture and temperature.