Who doesn't love good fried rice? It's the ultimate comfort food, a fantastic way to use up leftover rice, and incredibly versatile. Today, we're focusing on a simple yet incredibly satisfying version: Egg Fried Rice! This recipe is perfect for a quick weeknight meal, and you'll be amazed at how easily you can whip up a delicious and authentic-tasting dish right in your own kitchen.
Why
Egg Fried Rice?
Beyond
its deliciousness, egg fried rice holds a special place in my heart because
it's so approachable. You don't need a pantry full of exotic ingredients, and
the technique is quite forgiving. Plus, the eggs add a wonderful richness and
texture that makes every bite truly delightful.
The
Secret to Great Fried Rice: Day-Old Rice!
This
is the golden rule of fried rice. Freshly cooked rice is too moist and will
lead to a mushy mess. Day-old (or even two-day-old) rice that's been
refrigerated is drier and separates beautifully, giving you those distinct,
perfectly textured grains we all crave.
Easy
Egg Fried Rice Recipe
Yields:
2 servings Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
- 2 cups
cooked and chilled day-old white rice (Jasmine or Basmati works great!)
- 2 large
eggs, lightly beaten
- 2
tablespoons vegetable oil (or other neutral oil)
- 1/2 small
onion, finely diced
- 1 clove
garlic, minced
- 1/2 cup
frozen peas and carrots blend (thawed)
- 2
tablespoons soy sauce (or to taste)
- 1 teaspoon
sesame oil
- Salt and
white pepper to taste
- Optional
garnish: chopped green onions, a sprinkle of toasted sesame seeds
Instructions:
1. Prep Your
Ingredients: Make sure your rice is cold and broken up – no clumps! Beat your
eggs in a small bowl. Have all your other ingredients measured and ready to go,
as fried rice cooks quickly.
2. Scramble the
Eggs: Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick
skillet over medium-high heat. Pour in the beaten eggs and scramble them until
just set but still soft. Remove the eggs from the wok and set aside.
3. Sauté Aromatics:
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the diced
onion and sauté for 2-3 minutes until softened and translucent. Add the minced
garlic and cook for another 30 seconds until fragrant, being careful not to
burn it.
4. Add Vegetables:
Stir in the thawed peas and carrots. Cook for 2-3 minutes until heated through
and slightly tender-crisp.
5. Introduce the
Rice: Add the cold rice to the wok. Break up any remaining clumps with your
spatula. Stir-fry for 3-5 minutes, tossing continuously to ensure the rice is
heated through and slightly toasted.
6. Season and
Combine: Pour in the soy sauce and sesame oil. Season with a pinch of salt and
a good dash of white pepper. Continue to stir-fry for another minute, making
sure everything is well combined and the rice is evenly coated.
7. Fold in Eggs:
Return the scrambled eggs to the wok and gently fold them into the fried rice.
Cook for another minute, just to heat the eggs through again.
8. Serve and
Garnish: Taste and adjust seasoning if needed. Serve immediately, garnished
with chopped green onions and toasted sesame seeds if desired.
Tips
for Success:
- Hot Wok is
Key: Make sure your wok or pan is nice and hot before you add your
ingredients. This helps achieve that desirable "wok hei" (breath
of the wok) and prevents sticking.
- Don't
Overcrowd: If you're making a larger batch, it's better to cook the fried
rice in two separate batches to ensure even cooking and prevent steaming.
- Get
Creative: Feel free to add other vegetables like corn, bell peppers, or
even cooked protein like chicken or shrimp!
There
you have it – a simple, speedy, and incredibly satisfying Egg Fried Rice that's
perfect for any occasion. Give it a try this week and let me know how it turns
out! Happy cooking!
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