Easy Egg Fried Rice (Chinese Style Takeout Recipe)
User Reviews
5
Easy Egg Fried Rice (Chinese Style Takeout Recipe)
Description
This version of egg fried rice starts with pre-cooked, chilled white rice gently broken apart to prevent clumps. The eggs are lightly beaten with salt and scrambled in hot oil until just set into small pieces. Vegetables including finely diced onion, garlic, carrots, and green beans are stir-fried quickly over high heat to keep slight crunch and avoid sogginess.
Adding rice to the heated wok allows thorough frying, imparting a light char and dryness to maintain texture. Seasoning with soy sauce and red chili sauce adds savory depth and mild heat, complemented by freshly crushed white or black pepper. Sesame oil contributes a nutty fragrance while green onions provide a fresh topping.
The dish is ideal as a quick lunch or side, capturing the familiar taste and texture of Chinese takeout-style fried rice. The use of cold rice and continuous stirring ensures evenly coated grains and prevents steaming.
Preparation tips include organizing all ingredients before cooking due to the fast pace of stir-frying, using a sufficiently large wok or pan, and avoiding watery vegetables to keep the rice texture fluffy. Adjust seasoning at the end for balance.
Ingredients
- 1 cup white rice cooked and cold, long or medium-grain
- 2 egg
- 2 tablespoons sesame oil
- 1 onion finely diced, small
- 2 garlic freshly minced, cloves
- ½ cup carrot finely diced
- ½ cup green beans finely diced
- 1 tablespoon soy sauce light or regular
- 1 teaspoon red chili sauce Asian style
- salt as needed
- white pepper freshly crushed, or black pepper as needed
- 2 green onion thinly sliced, stalks
Instructions
- Prepare all ingredients in advance, so you don't have to rush while cooking, as this dish comes together very quickly.
- Loosen the rice clumps, if any, and set them aside. It helps in even stir-frying.
- Lightly beat the eggs, adding a pinch of salt until the egg yolks are well combined.
- Add 1 tablespoon of oil to a heated pan/wok and swirl it around to coat the sides.
- Pour the egg mixture and wait until the egg slightly sets at the bottom. Scramble until it turns into small pieces. Transfer to a plate.
- Heat the pan/wok over high heat. Add the remaining 1 tablespoon of sesame oil, followed by onion and garlic. Stir continuously for 30 seconds.
- Add diced veggies and stir for about 1 minute. The vegetables need to be cooked but are still crunchy. So keep stirring. Make sure nothing burns.
- Then add rice. The rice needs to be fried well, so keep stirring and tossing. It will take around 1 minute.
- Add scrambled egg, soy sauce, red chili sauce, crushed pepper, and salt. Stir until all the flavors combine. Taste and adjust seasoning if required.
- Now add green onions and turn off the flame. Give everything a good mix and serve immediately.
Notes
- Prepare and chop all ingredients ahead to avoid rushing during stir-fry.
- Use cold, cooked rice and break up clumps before frying for best texture.
- Use a large wok or pan to ensure even cooking without crowding.
- Stir constantly over high heat to achieve fluffy, slightly charred rice similar to takeout.
- Choose finely diced, quick-cooking vegetables to maintain crispness and avoid sogginess.
- Add any proteins before mixing with rice for even distribution.
- Season at the end to prevent excess moisture from forming during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 626mg | 26% |
| Potassium | 339mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2686IU | 54% |
| Vitamin C | 12mg | 13% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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