Egg Fried Rice Recipe

Cooked rice: Preferably day-old, as it helps the grains stay separate and absorb flavors better.

Eggs: Beaten and scrambled to add protein and richness.

Mixed vegetables: Can be fresh or frozen, adding color and nutrition.

Soy sauce: Provides a salty, umami flavor essential for fried rice.

Vegetable oil: Used for cooking and sautéing the ingredients.

Garlic: Minced to add a fragrant, savory element.

Sesame oil: Optional, but adds a nutty aroma and depth.

Salt: To taste, enhances the overall flavor.

Black pepper: To taste, adds a hint of spice.

Green onions: Chopped for a fresh, crisp garnish.

When making egg fried rice, ensure that the cooked rice is preferably day-old and has been stored in the refrigerator. This helps the rice grains to firm up, making them less likely to clump together when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• beaten eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of eggs and is a perfect vegan alternative.

• mixed vegetables - Substitute with diced bell peppers and peas: These vegetables offer a similar crunch and sweetness.

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

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor profile.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the richness of sesame oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used in the same quantity.

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

• Allow the egg fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled egg fried rice into an airtight container. Make sure the container is clean and dry to maintain the freshness of the rice.
• If you plan to consume the egg fried rice within a few days, store it in the refrigerator. It can last up to 4-5 days when properly refrigerated.
• For longer storage, consider freezing the egg fried rice. Portion the rice into freezer-safe bags or containers. Flatten the bags to save space and ensure even freezing.
• Label the containers or bags with the date of storage. This helps you keep track of how long the egg fried rice has been stored.
• When ready to reheat, thaw the egg fried rice in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the egg fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or water to prevent sticking and to revive the moisture.
• Stir-fry until the egg fried rice is heated through. Ensure it reaches an internal temperature of 165°F (74°C) for safe consumption.
• Avoid reheating the egg fried rice multiple times. Reheat only the portion you plan to eat to maintain the best quality and safety.
• Enjoy your reheated egg fried rice with a fresh garnish of green onions or a dash of soy sauce for an extra burst of flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover egg fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.
  6. Optionally, you can add a splash of soy sauce or a bit more garlic to refresh the flavors.

• Microwave Method:

  1. Place the leftover egg fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals until the rice is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover egg fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Stir halfway through the baking time to ensure even heating.
  6. Remove from the oven and let it sit for a couple of minutes before serving.

• Steamer Method:

  1. Place the leftover egg fried rice in a heatproof bowl that fits into your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the bowl of rice into the steamer.
  4. Cover and steam for about 5-10 minutes or until the rice is heated through.
  5. Carefully remove the bowl from the steamer and fluff the rice with a fork before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover egg fried rice in an even layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the rice to make sure it's heated through and serve immediately.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

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

• Cutting board: A sturdy surface for safely chopping vegetables and other ingredients.

• Measuring cups: Used to measure out the rice and vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce, vegetable oil, and sesame oil.

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

• Garlic press: An optional tool for easily mincing the garlic cloves.

• Serving spoon: For serving the finished egg fried rice.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it perfect for fried rice.

Prep ingredients in advance: Chop vegetables and green onions, and beat the eggs before you start cooking.

Frozen vegetables: Using frozen mixed vegetables saves time on washing and chopping.

High heat cooking: Cook on medium-high heat to quickly stir-fry ingredients and achieve the best texture.

Minimal stirring: Stir just enough to combine ingredients, allowing the rice to get a slight crisp.

Garlic paste: Use pre-minced garlic or garlic paste to save time on mincing.