Egg fried rice has long been a family favourite, whether as a quick lunch or a comforting dinner. Yet, for a long time, I couldn’t quite crack the secret to that glowy, yolky coating on every grain of rice, much like the takeaway shops manage. My attempts would often result in clumps of egg and rice rather than the soft, golden blend I wanted.
Then, I stumbled upon the secret: cold rice from the fridge. Yes, leftover rice is your best friend when it comes to making perfect egg fried rice. If you don’t have leftover rice on hand, don’t worry – you can cook a fresh batch, but use slightly less water than usual. This helps the grains stay fluffy and separate, creating the ideal texture for frying.
For that irresistible, glossy coating on every grain, there’s a second tip: mix the eggs with the rice before frying. Here’s how it’s done: once your rice is cooled (or freshly cooked and un-lumped), crack eggs directly into the bowl of rice. With food-safe gloves, use your hand(s) to mix the eggs and rice thoroughly. The mixture may look a bit wet and messy, but don’t worry – once it hits the hot wok, the egg cooks beautifully, and you’ll be rewarded with golden perfection.
Now, let’s dive into the full recipe.
Step-by-step recipe for Egg Fried Rice
To make the best egg fried rice, you’ll need just a handful of simple ingredients: cooked rice, eggs, garlic, spring onions and seasonings.
Prepare the rice and eggs
If you’re using leftover rice, fluff it with a fork or your hand to seperate the grains. Place the rice in a large bowl, crack the eggs directly into it, and mix well, until the rice is evenly coated. It may look a bit wet, but this ensures every grain of rice gets that golden, eggy coating.
Infuse the oil with flavour
Heat a splash of oil in a wok or large frying pan over medium heat. Add the minced garlic and the chopped white parts of spring onions. Let them sizzle for around a minute until fragrant and lightly golden. Scoop them out quickly and set aside, leaving the infused oil in the pan.
Fry the egg-coated rice
Turn the heat to high and add the rice and egg mixture. Stir continuously using two wooden spoons to prevent sticking and ensure even cooking. After 2-3 minutes, the egg will cook and the rice will take on a beautiful golden colour.
Add a pinch of salt and the light soy sauce. Stir well and cook for another 5-7 minutes until the rice is hot and fragrant. Stir in half of the fried garlic and onions for extra flavour.
Serve and garnish
After less than half an hour, all that’s left to do is scoop the rice in to bowls, sprinkle over the leftover garlic, onions and you’re done. My husband loves adding a few squirts of siracha for an extra kick.
Why you’ll love this dish
Egg fried rice is not only quick and easy to make but also endlessly versatile. It’s the perfect way to use up leftover rice, and you can adapt it with whatever ingredients you have on hand. Toss in some prawns or shredded chicken for added protein, or mix in cubed carrots and peas for a colourful, balanced meal.
Here’s the dish where I added dark soy sauce for the rich brown colour, edamame beans and some king prawns. It turned out so delicious!
It’s a dish my kids request time and time again, and I love how simple it is to whip up, even on a busy day. Whether you’re making it as a side or a main course, this recipe is sure to enjoy.
Give it a try and let me know how it turns out for you! What are your favourite additions to egg fried rice? Leave a comment below – I’d love to hear your tips and variations.
To ensure your egg fried rice is safe and delicious, check out this guide on storing cooked rice safely.
How to Make Perfect Egg Fried Rice
Description
Discover the secrets to making perfect egg fried rice at home! Use leftover rice and simple tips to create this easy, delicious dish in just a few minutes.
Egg Fried Rice
Instructions
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Prepare the Rice and Eggs
Fluff leftover rice to remove clumps. Mix rice and eggs in a bowl until evently coated.
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Flavour the Oil
Heat oil in a pan, fry garlic and white spring onions until fragrant and light golden, then remove, leaving the flavoured oil behind.
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Fry the Rice
Add the rice-egg mixture to the pan on high heat. Stir constantly for 2-3 minutes using two wooden spoons until golden and coated.
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Season and Finish
Add salt and soy sauce. Stir and fry for 5-7 minutes. Mix in half of the fried garlic and onions.
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Serve and Garnish
Serve hot, topped with remaining garlic and onions, and fresh spring oning greens if you like. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 447.89kcal
- % Daily Value *
- Total Fat 9.39g15%
- Saturated Fat 1.76g9%
- Cholesterol 79.98mg27%
- Sodium 197.68mg9%
- Potassium 151.27mg5%
- Total Carbohydrate 78.67g27%
- Dietary Fiber 0.23g1%
- Sugars 0.27g
- Protein 9.69g20%
- Vitamin A 37.87 IU
- Vitamin C 1.77 mg
- Calcium 29.68 mg
- Iron 1.37 mg
- Vitamin D 0.43 IU
- Vitamin E 1.25 IU
- Vitamin K 18.52 mcg
- Thiamin 0.08 mg
- Riboflavin 0.16 mg
- Niacin 1.66 mg
- Vitamin B6 0.2 mg
- Folate 24.93 mcg
- Vitamin B12 0.19 mcg
- Phosphorus 158.62 mg
- Magnesium 40.91 mg
- Zinc 1.48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
