Egg Fried Rice Recipe

Rice: Preferably day-old cooked rice, as it has a firmer texture that is ideal for stir-frying.

Eggs: Large eggs, beaten, to add protein and richness to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for a colorful and nutritious addition.

Soy sauce: Adds a savory, umami flavor to the rice.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced cloves to add a fragrant aroma and depth of flavor.

Sesame oil: Drizzled at the end for a nutty, aromatic finish.

Salt: To taste, for seasoning.

Pepper: To taste, for seasoning.

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, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with cauliflower rice: For a low-carb alternative, cauliflower rice can mimic the texture of regular rice.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can provide a similar texture and protein content for a vegan option.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers and broccoli: These vegetables add a different flavor profile and maintain the nutritional value.

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

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used in the same way as vegetable oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor.

• sesame oil - Substitute with peanut oil: Peanut oil can provide a nutty flavor similar to sesame oil.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a milder, slightly different heat and can be used interchangeably with black pepper.

• Allow the egg fried rice to cool completely before storing. This prevents 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 before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the egg fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if refrigerated, you can use a microwave or a stovetop. For the microwave, sprinkle a few drops of water over the rice and cover it with a microwave-safe lid or wrap. Heat on high for 1-2 minutes, stirring halfway through.
• For stovetop reheating, add a small amount of vegetable oil to a pan and heat the rice over medium heat, stirring occasionally until thoroughly heated.
• If frozen, thaw the egg fried rice in the refrigerator overnight before reheating. Alternatively, you can reheat it directly from frozen by microwaving in short intervals, stirring in between, or by using a covered pan on the stovetop with a splash of water to prevent drying out.
• Avoid reheating more than once to maintain the best texture and flavor.

• Stovetop Method:

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

• Microwave Method:

  1. Place the egg fried rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the egg fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the rice is heated through before serving.

• Steaming Method:

  1. Place the egg fried rice in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes until the rice is hot.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the egg fried rice in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, stirring halfway through.
  4. Ensure the rice is heated evenly before serving.

• Wok: A deep, round-bottomed cooking pan that is ideal for stir-frying ingredients quickly and evenly.

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

• Knife: Essential for mincing garlic and chopping any additional vegetables you might want to add.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring cups: Used to measure out the rice and mixed vegetables accurately.

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

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

• Garlic press: Optional, but can be used to easily mince the garlic cloves.

• Serving spoon: For serving the finished egg fried rice hot.

Use pre-cooked rice: Using day-old cooked rice saves time and ensures better texture.

Frozen vegetables: Opt for frozen mixed vegetables to skip chopping and save prep time.

Pre-minced garlic: Use pre-minced garlic from a jar to cut down on prep work.

One-pan method: Cook everything in one wok to minimize cleanup time.

Batch cooking: Make a larger batch and store portions for quick meals later.