Egg Fried Rice Recipe

Cooked rice: The base of the dish, providing a hearty and filling component.

Mixed vegetables: Adds color, texture, and nutritional value to the dish.

Soy sauce: Brings a savory, umami flavor that enhances the overall taste.

Sesame oil: Adds a unique, nutty aroma and flavor.

Garlic: Provides a pungent, aromatic base.

Onion: Adds sweetness and depth of flavor.

Ground black pepper: Adds a mild heat and enhances the other flavors.

Green onions: Used as a fresh garnish to add a pop of color and sharpness.

To achieve the best texture for your fried rice, make sure to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy dish. Spread the cooked rice on a baking sheet and refrigerate it for a few hours or overnight to dry it out slightly. This will help the rice grains stay separate and give you that perfect, slightly chewy texture.

• Egg - Substitute with tofu scramble: Tofu scramble mimics the texture and appearance of scrambled eggs, making it a perfect vegan substitute for egg fried rice.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• Sesame oil - Substitute with olive oil: Olive oil can be used as a substitute for sesame oil, though it will have a milder flavor. Add a few drops of toasted sesame oil for a more authentic taste.

• Garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar flavor.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, making them a good alternative.

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

• Allow the egg fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date to keep track of how long the fried rice has been stored.
• Store the rice in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables and other ingredients fresh.
• For longer storage, place the containers or bags in the freezer. Egg fried rice can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the fried rice in a pan over medium heat, adding a splash of soy sauce or sesame oil to revive its flavors. Stir occasionally to ensure even heating.
• Alternatively, you can microwave the rice in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and heat in 1-minute intervals, stirring in between.
• Avoid reheating more than once to maintain the quality and safety of the egg fried rice.

• Microwave method:

  1. Place the leftover egg fried rice in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Stovetop method:

  1. Heat a non-stick pan or wok over medium heat.
  2. Add a small amount of sesame oil or vegetable oil to the pan.
  3. Add the leftover egg fried rice to the pan.
  4. Stir frequently to prevent sticking and ensure even heating.
  5. Cook for about 5-7 minutes or until the rice is heated through.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover egg fried rice in an oven-safe dish.
  3. Add a splash of water or vegetable broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Steamer method:

  1. Place the leftover egg fried rice in a heatproof dish that fits into your steamer basket.
  2. Add a splash of water or vegetable broth to keep it moist.
  3. Cover the dish with aluminum foil or a lid.
  4. Steam for about 10-15 minutes or until the rice is heated through.

• Air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover egg fried rice in an air fryer-safe dish.
  3. Add a splash of water or vegetable broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 5-7 minutes, stirring halfway through to ensure even heating.

• Large pan: A wide and deep pan is essential for evenly cooking the rice and vegetables without overcrowding.

• Spatula: Useful for stirring and mixing the ingredients thoroughly to ensure even cooking.

• Knife: Necessary for chopping the garlic, onion, and green onions finely.

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

• Measuring cups: Helps in accurately measuring the rice and vegetables to maintain the correct proportions.

• Measuring spoons: Useful for measuring out the soy sauce, sesame oil, and ground black pepper precisely.

• Garlic press: An optional tool that can make mincing garlic quicker and easier.

• Mixing bowl: Handy for holding the mixed vegetables before adding them to the pan.

• Serving spoon: Ideal for serving the finished dish neatly and efficiently.

Use pre-cooked rice: Save time by using leftover rice or microwaveable rice packs.

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

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

Batch cooking: Cook a large batch of rice and vegetables ahead of time and store them for quick assembly.

One-pan method: Use a large pan to cook everything together, reducing the number of dishes to clean.