Egg Fried Rice Recipe

Cooked rice: Preferably day-old rice, as it has a firmer texture that holds up well when fried.

Beaten eggs: These will be scrambled and mixed into the rice for added protein and flavor.

Mixed vegetables: A combination of fresh or frozen vegetables like peas, carrots, and corn to add color and nutrients.

Soy sauce: Provides a savory, umami flavor that enhances the dish.

Sesame oil: Adds a nutty, aromatic flavor that is key to authentic fried rice.

Minced garlic: Adds a fragrant and savory base to the dish.

Chopped green onions: Used as a garnish to add a fresh, mild onion flavor.

To achieve the best texture for egg fried rice, ensure that the cooked rice is day-old and has been properly chilled. This helps to reduce moisture and prevents the rice from becoming mushy when stir-frying. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes before using.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein.

• day-old cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a good vegan option.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour batter can create a similar consistency to eggs when cooked.

• mixed vegetables - Substitute with diced bell peppers and peas: These vegetables provide a similar crunch and color variety.

• mixed vegetables - Substitute with broccoli and carrots: These veggies offer a good mix of textures and nutrients.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for cooking and adds a different but pleasant flavor.

• sesame oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder but still aromatic flavor.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with leeks: Leeks have a slightly stronger flavor but can be used in a similar way.

• Allow the egg fried rice to cool completely before storing. This prevents condensation from forming, which can make the rice soggy.

• Transfer the cooled egg fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing.

• Label the containers or bags with the date and contents. This helps you keep track of how long the egg fried rice has been stored.

• Store the egg fried rice in the refrigerator for up to 4 days. For longer storage, place the containers or bags in the freezer, where it can be kept for up to 3 months.

• When ready to reheat, if the egg fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating and prevents the rice from becoming mushy.

• Reheat the egg fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Alternatively, reheat the egg fried rice in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of sesame oil to refresh the flavors and prevent sticking. Stir frequently until the rice is heated through.

• Avoid reheating the egg fried rice multiple times, as this can affect the texture and flavor. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or unusual textures, discard the egg fried rice to ensure food safety.

• Stovetop Method: Heat a large skillet or wok over medium heat. Add a splash of sesame oil or olive oil. Once hot, add the leftover egg fried rice. Stir frequently to ensure even heating, breaking up any clumps. Cook for about 5-7 minutes until the rice is heated through.

• Microwave Method: Place the egg fried rice in a microwave-safe dish. Add a tablespoon of water or chicken broth to keep the rice moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stir, then continue to microwave in 30-second intervals until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the egg fried rice evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• Steamer Method: Place the egg fried rice in a heatproof bowl or plate that fits into your steamer. Steam over boiling water for about 5-10 minutes, or until the rice is heated through. This method helps retain moisture and keeps the rice fluffy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the egg fried rice in an air fryer-safe dish or directly in the basket. Heat for about 5-7 minutes, shaking the basket or stirring halfway through to ensure even heating.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients without scratching the wok.

• Knife: Used for chopping the green onions and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping vegetables and other ingredients.

• Measuring cups: Ensures accurate measurement of rice and vegetables.

• Measuring spoons: Used to measure out the soy sauce and sesame oil precisely.

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

• Garlic press: Optional, but useful for quickly mincing garlic cloves.

• Serving spoon: Ideal for serving the finished egg fried rice.

Use pre-cooked rice: Save time by using day-old cooked rice straight from the fridge.

Frozen vegetables: Opt for frozen mixed vegetables to skip chopping and washing.

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

Quick scramble: Scramble the beaten eggs in a separate pan while the vegetables cook.

Batch cooking: Make a larger batch of cooked rice and freeze portions for future use.