EGG FRIED RICE RECIPE – where simplicity meets deliciousness. Visualize perfectly cooked jasmine rice, stir-fried to golden perfection with a melody of onions, garlic, peas, and carrots. The pièce de résistance? A scramble of eggs, weaving their magic through the grains, all bathed in a luscious blend of soy sauce and sesame oil. This is not just a dish; it’s a celebration of textures, flavors, and the joy of quick and tasty cooking.
Simplified Ingredients List:
3 cups cooked jasmine rice (leftover or cold)
1 tablespoon vegetable oil
¼ large Vidalia onion, chopped
2 cloves minced garlic
1 cup frozen peas and carrots
2 eggs
½ teaspoon sesame oil
3 tablespoons soy sauce
Green onion (for garnish)
Cooking Instructions :
Picture a bustling kitchen, the aroma of jasmine rice lingering in the air. Whether you’ve prepared your rice in advance or summoned the magic of an Instant Pot, the result is the same – a canvas of perfectly cooked grains awaiting transformation.
In a sizzling skillet, the stage is set. The vegetable oil dances as the onions and garlic take center stage, softening to a golden perfection. Enter the peas and carrots, their vibrant colors adding a burst of freshness to the symphony.
Now, the spotlight shifts to the rice, joining the ensemble in the skillet. As the heat rises, the rice awakens, turning golden and crisp under the culinary spotlight.
Create a clearing in the pan, a stage for the eggs to perform. Crack them into the center, and with a masterful scramble, they weave through the rice, adding a rich and velvety texture.
As the final act, the soy sauce and sesame oil take center stage, drizzling over the rice and coating every grain with a luscious glaze. A final stir, a flourish of green onions, and your Egg Fried Rice masterpiece is ready to steal the show.
Tips and Notes:
For an extra layer of flavor, try adding a dash of ginger or a splash of rice vinegar.
Customize your fried rice with your favorite protein, such as diced chicken, shrimp, or tofu.
To prevent the rice from sticking, make sure to use cold or day-old rice, allowing each grain to retain its individuality.
Substitutions and Variations:
Experiment with different vegetables like bell peppers, broccoli, or snap peas.
For a heartier version, add cooked and diced chicken, beef, or shrimp.
Try brown or white rice if jasmine rice is not available, adjusting the cooking time accordingly.
Notes:
Top your fried rice with chopped green onions, cilantro, or parsley for an extra burst of freshness.
Jasmine rice can be substituted with brown or white rice.
Note: It’s generally recommended to use cold, day-old rice for making fried rice. Cold rice has had time to dry out, reducing moisture content. This helps in preventing the rice from becoming mushy or sticky when stir-fried. Freshly cooked rice tends to be more moist and can result in clumpy and soggy fried rice. If you only have fresh rice, spreading it out on a tray and chilling it in the refrigerator for a few hours can help to dry it out before using it for fried rice.
There you have it – a simple yet sensational Egg Fried Rice that brings the magic of the streets to your home. Gather around the table and savor the symphony of flavors, celebrating the joy of quick and delicious cooking. This dish isn’t just a meal; it’s an experience.
Frequently Asked Questions:
Can I use other types of rice for this recipe?
Absolutely! Brown rice or white rice can be excellent substitutes for jasmine rice, each offering its unique texture and flavor.
What protein can I add to the fried rice?
Feel free to add your favorite protein, such as diced chicken, shrimp, or tofu. Cook it separately and fold it into the rice during the final stages.
EGG FRIED RICE RECIPE
Ingredients
- 3 cups cooked jasmine rice, leftover or cold rice works best
- 1 tablespoon vegetable oil
- 1/4 large Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 eggs
- 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- Green onion, for garnish
Instructions
Prepare Rice:
- Cook jasmine rice according to package directions. If using leftover rice, ensure it's cold for better results.
Sauté Vegetables:
- In a large skillet or wok, heat vegetable oil over medium heat.
- Add chopped onion and minced garlic. Cook until onions are soft (about 2-3 minutes), stirring occasionally to prevent burning.
Add Peas and Carrots:
- Add frozen peas and carrots to the skillet. Cook until partially thawed, about 1-2 minutes. Adjust the time if using fresh vegetables.
Incorporate Cooked Rice:
- Increase the heat to medium-high and add the cooked rice to the skillet.
- Cook for an additional 2-3 minutes until the rice is hot and begins to brown.
Create Space for Eggs:
- Reduce the heat and push the rice to the sides of the pan, creating a well in the middle for the eggs.
Scramble Eggs:
- Crack the eggs into the well and scramble them in the center of the pan.
Combine Eggs with Rice:
- Once the eggs are cooked, stir them into the rice, ensuring an even distribution.
Prepare Sauce:
- In a small bowl, mix soy sauce and sesame oil together.
Final Coating:
- Pour the sauce over the rice and stir until the rice is evenly coated.
Garnish and Serve:
- Garnish with chopped green onions and serve your delicious homemade egg fried rice.
Notes
Top your fried rice with chopped green onions, cilantro, or parsley for an extra burst of freshness.Jasmine rice can be substituted with brown or white rice.
Note: It's generally recommended to use cold, day-old rice for making fried rice. Cold rice has had time to dry out, reducing moisture content. This helps in preventing the rice from becoming mushy or sticky when stir-fried. Freshly cooked rice tends to be more moist and can result in clumpy and soggy fried rice. If you only have fresh rice, spreading it out on a tray and chilling it in the refrigerator for a few hours can help to dry it out before using it for fried rice.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
