Easy Egg Fried Rice
Fried rice is one of the easiest and most basic of all the rice dishes. There are many variants, Nyonya fried rice has dried prawns and the Thais have pineapple fried rice.
Egg fried rice is one dish to go to when there is nothing much left in the house to eat. It is quick and simple and you need basically an egg for this.
I remember when we were young, mum would usually whip this up if we were hungry way before meal times. She would quickly fry the rice with eggs and soy sauce and we would be delighted to have it. It pacifies our hunger and mum would be less stressed with our reduced whining.
This recipe is a very simple and uses common ingredients found in any kitchen.
Unlike the ones you get from the take-away, this fried rice has a darker colour as I used some dark soy sauce. Do omit if you prefer a lighter colour.
In the take-away version, the eggs are in small pieces and covers the rice. My family prefers the eggs to be in larger pieces. If you prefer the eggs to be in smaller pieces, do mix the eggs with the rice before the egg set.
I hope you find this recipe easy and simple. Please like and share the post and subscribe to get more recipe ideas.
Until the next round, see you.
Recipe is below:
Easy Egg Fried Rice.
- Wok or a frying pan
- Spatula for cooking
- 600 g Cooked rice (overnight) better to use only ordinary long grain.
- 20 g Shallots - sliced
- 2 cloves Garlic - chopped
- 150 g Mixed frozen vegetables, thawed and cut if necessary (optional)
- 3 cloves Garlic - chopped
- 1 Spring onion - chopped
- 2 Eggs
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce ( optional)
- 1 tsp 1 tsp Sesame oil
- Cooking oil
- White pepper powder
- Salt to taste
- In a wok or frying pan spray the pan with cooking oil or heat up 1 tbsp of oil.
- Add in the shallots and fry until it is lightly coloured. Add in the garlic and fry until it is light brown.
- Add in the vegetables and fry for about 2 minutes.
- Add in the cooked rice making sure you fluff it to separate it before adding.
- Toss around for a few minutes and add in the dark and light soy sauce.
- Continue to toss until rice is heated through.
- Move the rice to one side of the wok. Add some oil to the space. Break the eggs and add it to the empty space. Give the eggs a bit of a stir to mix up the yolk and whites.
- Then add in a swirl of soy sauce and a few dashes of white pepper powder.
- Let it set to about ¾ done. Then flip the eggs over. Make sure that the eggs continue to set.
- Then mix and break the eggs and combine with the rice thoroughly making sure that there are no lumps.
- Continue to toss the rice
- Add in a swirl of sesame oil.
- Adjust seasoning by adding more soy sauce, salt and pepper.
- When done, stir in the chopped spring onion.
- Dish out and serve with cut chilli or sambal. The best is ketchup.