Egg Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for fried rice.

Eggs: Beaten and scrambled to add protein and richness to the dish.

Soy sauce: Adds a savory, umami flavor to the rice.

Frozen peas and carrots: Thawed and cooked to add color and nutrition.

Vegetable oil: Used for cooking the eggs and vegetables.

Green onions: Chopped and used as a fresh garnish.

Garlic: Minced and cooked until fragrant to add depth of flavor.

To achieve the perfect texture for 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. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes before using. This helps to dry out the rice, giving you that ideal, slightly chewy texture.

• day-old cooked rice - Substitute with freshly cooked rice: Let the freshly cooked rice cool down to room temperature to reduce moisture content and prevent clumping.

• beaten eggs - Substitute with silken tofu: Crumble the tofu to mimic the texture of scrambled eggs, making it a great vegan alternative.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar umami flavor, making it a good alternative for those with gluten sensitivities.

• thawed frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can provide a crisper texture and more vibrant flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in the dish.

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

• minced garlic - Substitute with garlic powder: Use garlic powder in smaller quantities to provide a similar garlicky flavor without the need for fresh garlic.

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

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

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

• Store the egg fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can last 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 maintains the texture.

• Reheat the egg fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of soy sauce to refresh the flavors and prevent sticking.

• Stir frequently while reheating to ensure even warming and to bring back the original texture of the egg fried rice.

• Alternatively, you can reheat the egg fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• For an added burst of freshness, garnish with freshly chopped green onions just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover egg fried rice.
  4. Stir frequently to ensure even heating and to prevent sticking.
  5. Cook for about 5-7 minutes until the rice is heated through.
  6. Optionally, add a splash of soy sauce or a bit of water to add moisture.

• Microwave Method:

  1. Place the leftover egg fried rice in a microwave-safe dish.
  2. Add a few drops of water or soy sauce 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.
  5. Stir the rice halfway through to ensure even heating.
  6. Continue microwaving in 30-second intervals if needed, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover egg fried rice in an even layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the rice is heated through before serving.

• Steamer Method:

  1. Place the leftover egg fried rice in a heatproof dish that fits inside your steamer.
  2. Add a small amount of water to the rice to keep it moist.
  3. Set up your steamer and bring the water to a boil.
  4. Place the dish in the steamer and cover.
  5. Steam for about 5-10 minutes until the rice is heated through.
  6. Stir the rice occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

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

• Mixing bowl: A bowl used to beat the eggs before cooking them.

• Measuring spoons: Tools used to measure out the soy sauce and vegetable oil accurately.

• Knife: A sharp tool used for chopping the green onions and mincing the garlic.

• Cutting board: A flat surface used for chopping and preparing ingredients.

• Garlic press: A tool used to mince the garlic quickly and efficiently.

• Measuring cup: A cup used to measure the thawed frozen peas and carrots.

• Serving spoon: A large spoon used to serve the finished egg fried rice.

Use day-old rice: Day-old cooked rice is drier and separates more easily, preventing clumping and ensuring even frying.

Prep ingredients beforehand: Have all your ingredients chopped and ready to go before you start cooking to streamline the process.

Quick scramble eggs: Scramble the eggs first and set them aside to save time when combining everything later.

Frozen veggies: Use frozen peas and carrots to skip washing, peeling, and chopping, making the process faster.

High heat cooking: Cook on high heat to quickly stir-fry rice and vegetables, reducing overall cooking time.