Egg Fried Rice
Egg fried rice is a beloved dish that brings together the heartiness of rice with the richness of eggs, creating a satisfying meal that’s quick and easy to prepare. This dish is versatile, allowing for various ingredients and flavors, making it a staple in many households. Whether you’re using leftover rice or freshly cooked, egg fried rice is a perfect choice for a quick lunch or dinner that is sure to please everyone at the table.
Ingredients
– 2 cups cooked rice (preferably day-old)
– 2 large eggs
– 1 cup mixed vegetables (peas, carrots, corn)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 green onions, chopped
– Salt and pepper to taste
– Optional: sesame seeds for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is 10 minutes, and cooking time is approximately 10 minutes.
Nutritional Value
For one serving (1 cup):
– Calories: 350
– Protein: 12g
– Carbohydrates: 50g
– Fat: 10g
– Fiber: 3g
Step-by-Step Cooking Process
1. Heat sesame oil in a large skillet over medium heat.
2. Beat the eggs in a bowl and pour them into the skillet.
3. Scramble the eggs until fully cooked, then remove them from the skillet.
4. In the same skillet, add the mixed vegetables and sauté for 3-4 minutes.
5. Add the cooked rice to the skillet, breaking up any clumps.
6. Pour in the soy sauce, stirring well to combine.
7. Return the scrambled eggs to the skillet and mix thoroughly.
8. Season with salt and pepper to taste.
9. Stir in the chopped green onions.
10. Serve hot, garnished with sesame seeds if desired.
Alternative Ingredients
If you don’t have mixed vegetables, you can use any vegetables you have on hand, such as bell peppers, broccoli, or even spinach. Tofu or chicken can also be added for extra protein.
Serving and Pairings
Egg fried rice pairs beautifully with a side of spring rolls or a light salad. It can also be served alongside your favorite Asian-inspired main dishes like stir-fried chicken or beef.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or stir-fry in a skillet until heated through. Egg fried rice can be frozen, but it’s best enjoyed fresh.
Cooking Mistakes
- Using freshly cooked rice can make the dish mushy.
- Not enough heat can lead to soggy rice.
- Overcooking the eggs can make them rubbery.
- Skipping the soy sauce can result in bland flavor.
- Using too many vegetables can overpower the rice.
Helpful Tips
- Day-old rice is best for frying.
- Mix the rice thoroughly to avoid clumps.
- Customize with your favorite proteins.
- Adjust soy sauce to taste for desired saltiness.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice works well for egg fried rice, providing a nuttier flavor and more nutrients. Just ensure it’s cooked and cooled before frying.
Is egg fried rice gluten-free?
Egg fried rice is not gluten-free due to soy sauce, but you can substitute with gluten-free soy sauce or tamari.
How can I make egg fried rice vegetarian?
To make it vegetarian, simply omit any meat and stick with vegetables and scrambled eggs. Tofu can also be added for protein.
What type of rice is best for fried rice?
Jasmine or long-grain rice is ideal for fried rice due to its texture. Day-old rice is recommended to prevent clumping.
Can I add more ingredients to egg fried rice?
Absolutely! You can include proteins like shrimp, chicken, or tofu, and additional vegetables to enhance flavor and nutrition.
Conclusion
Egg fried rice is a versatile and satisfying dish that can be tailored to your taste and ingredients on hand. Quick to prepare and packed with flavor, it’s perfect for any meal. Enjoy experimenting with different additions to make it your own!
Egg Fried Rice
Ingredients
- 2 cups cooked rice
- 2 large eggs
- 1 cup mixed vegetables peas, carrots, corn
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions chopped
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Beat the eggs in a bowl and pour them into the skillet.
- Scramble the eggs until fully cooked, then remove them from the skillet.
- In the same skillet, add the mixed vegetables and sauté for 3-4 minutes.
- Add the cooked rice to the skillet, breaking up any clumps.
- Pour in the soy sauce, stirring well to combine.
- Return the scrambled eggs to the skillet and mix thoroughly.
- Season with salt and pepper to taste.
- Stir in the chopped green onions.
- Serve hot, garnished with sesame seeds if desired.
