There’s something profoundly comforting about egg fried rice, don’t you think? It’s a dish that seems to weave its way into the fabric of casual dinners and late-night snacks. For me, it brings back memories of my childhood—quick meals cooked in my mom’s sizzling wok, the kitchen filled with an unmistakable aroma that beckoned everyone to the table. Egg fried rice isn’t just a meal; it’s a love letter to good, simple food. And trust me when I say, this is the best egg fried rice you’ll ever make.
Why you’ll love this recipe
Why try this egg fried rice? Well, let me start with the magic of convenience. You can whip this up in less time than it takes to order takeout! Plus, it’s a healthy way to clear out that fridge clutter—just toss in whatever mixed veggies you have on hand. The flavors meld together beautifully; you get the rich umami from the soy sauce and the gentle warmth of garlic salt that’s downright addictive! Each bite is satisfying, with the fragrant rice, tender veggies, and fluffy eggs dancing together. Plus, let’s not forget the gorgeous green onions on top—such a simple garnish but they add a lovely freshness.
Gather these ingredients
To make this delightful dish, you’ll need the following star players:
- 2 cups boiled rice: Preferably day-old rice, as it helps prevent that mushy texture and gives your fried rice the perfect bite.
- 2 eggs: Lightly beaten, they’ll become luscious ribbons running through the rice, adding both protein and creamy goodness.
- 1 cup mixed vegetables: A colorful medley of peas, carrots, and corn is ideal. Fresh is fantastic, but frozen works wonders too—just toss them in straight from the bag.
- ¼ tsp garlic salt (or MSG): It’s the little twist that elevates the entire dish! Don’t skimp on this—garlic salt adds an incredible depth of flavor.
- 2 tbsp soy sauce: Choose a good quality soy sauce for that rich, savory hit.
- 2 tbsp cooking oil: I prefer using a neutral oil, like canola or vegetable oil, as it allows the other flavors to shine.
- Chopped green onions for garnish: They add a pop of color and freshness—who doesn’t want that?
The cooking process explained
Ready to get cooking? Let’s dive into the step-by-step magic!
Heat the oil: In a large pan or wok, heat your cooking oil over medium-high heat. This is where the fun begins!
Scramble the eggs: Pour in your beaten eggs and Give them a quick scramble. You want them just set—think soft and slightly runny. Remove them from the pan and set aside. That’s the golden moment—don’t overcook them!
Stir-fry the vegetables: In the same pan, toss in the mixed veggies. Sauté them for a few minutes until they’re tender but still vibrant—imagine those colors popping out!
Add the rice: It’s time to bring in the boiled rice. Stir it into the veggie medley, breaking any clumps apart. Feel free to channel your inner chef here—mix it like you mean it!
Combine with eggs and season: Return those eggs to the party. Pour in soy sauce and sprinkle garlic salt (or MSG) over everything. Stir continuously for about 2-3 minutes, until everything is heated through and beautifully combined.
Garnish and serve: Finally, sprinkle chopped green onions on top for that finishing touch.
Best way to enjoy it
You can enjoy this egg fried rice all on its own or as a side dish. It’s flexibly delicious, pairing well with grilled chicken, sweet and sour shrimp, or even savory stir-fried tofu. If you’re feeling fancy, serve it in a bowl for that restaurant-style presentation. A drizzle of sesame oil before serving can elevate it even further—pure magic!
How to store and freeze
Leftovers? No problem! Store your egg fried rice in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, portion it into freezer-safe bags, and it’ll keep well for up to a month. When you’re ready, thaw it overnight in the fridge and reheat in a pan over medium heat, adding a splash of water to bring back that moist texture. Easy-peasy!
Helpful cooking tips
Here are some of my tried-and-true tips to elevate your egg fried rice:
- Use leftover rice: Day-old rice makes the best fried rice; it’s drier and less sticky, ensuring each grain is separate and has that signature chewiness.
- High heat is key: Cooking over high heat helps to char the ingredients slightly, amplifying their flavors and giving you that sought-after wok hei.
- Customize it: Feel free to swap the mixed vegetables for your favorites—bell peppers, broccoli, or even mushrooms work brilliantly!
Creative Twists
Feeling adventurous? You can easily shake things up with a few exciting variations:
- Add proteins: On a meat day? Try adding diced chicken, shrimp, or leftover steak.
- Spice it up: A sprinkle of red chili flakes or a dash of Sriracha can add a fiery kick!
- Herb infusion: Incorporate fresh basil or cilantro at the end for an herbal twist.
Common questions
What if I don’t have day-old rice?
No worries! Just cook your rice and let it cool before using; you can spread it on a baking sheet to speed up the process.
Can I use brown rice?
Absolutely! It’ll give your dish a nutty flavor and added health benefits, though the texture will differ slightly.
What can I add to lower calories?
You could mix in more vegetables and use less rice, or even substitute cauliflower rice for a lighter version.
Can I make this dish gluten-free?
Yes, just substitute soy sauce with tamari or coconut aminos.
What’s the best way to serve leftovers?
Leftover egg fried rice can be reheated in the microwave or in a pan for a quick snack or meal!
Egg fried rice has a way of making any dining experience feel special and warm—much like sharing laughter around a table of good food. Whether you enjoy it as a quick weeknight meal or a comfort dish, I encourage you to give this recipe a go. Don’t hesitate to experiment with it; this egg fried rice can be as personal as your favorite playlist! I’d love to hear your thoughts and modifications too—let’s keep this culinary conversation going!
The Best Egg Fried Rice
Description
Enjoy the delightful flavors of egg fried rice with the richness of soy sauce, fluffy eggs, and colorful mixed vegetables.Ingredients
Main Ingredients
Cooking Instructions
Cooking Steps
Heat the oil
In a large pan or wok, heat your cooking oil over medium-high heat.Scramble the eggs
Pour in your beaten eggs and scramble gently until just set. Remove from the pan and set aside.Don’t overcook the eggs.Stir-fry the vegetables
Add the mixed veggies to the same pan and sauté until tender but vibrant.Add the rice
Stir in the boiled rice, breaking any clumps apart.Combine with eggs and season
Return the scrambled eggs to the pan, add soy sauce, and sprinkle garlic salt. Stir continuously for 2-3 minutes.Ensure everything is heated through.Garnish and serve
Top with chopped green onions and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 150mg50%
- Sodium 600mg25%
- Potassium 400mg12%
- Total Carbohydrate 60g20%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 12g24%
- Vitamin A 500 IU
- Vitamin C 10 mg
- Calcium 30 mg
- Iron 2 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.
