Easy Egg Fried Rice Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Asian
Easy Egg Fried Rice Recipe
Description
Easy Egg Fried Rice starts by stir-frying chopped onion, ginger, and garlic in neutral oil until aromatic and translucent. Green cabbage, carrot, and green bell pepper are added and cooked until just tender but still crisp. Eggs are scrambled directly in the pan and combined with the vegetables. Cold cooked rice is then stirred in, along with a sauce made from sugar, mild vinegar, soy sauce, and chili or ketchup for mild heat or sweetness.
The dish finishes with a quick toss over high heat, blending flavors and maintaining distinct textures—crisp vegetables, fluffy eggs, and separated grains of rice. Optional green onion garnish adds fresh flavor and color. The preparation calls for quick stir-frying at high heat with minimal oil to preserve texture and freshness.
Variations include substituting or omitting vegetables such as mushrooms or spinach, adjusting sauce ingredients for heat or sweetness, and using rice that is cooked ahead and cooled or slightly firm to avoid clumping. Finely chopped ginger and garlic in a specific ratio enhance savory notes, and use of a nonstick pan promotes better results. The dish is best served freshly cooked and hot.
Ingredients
To Cook
- 2 Tablespoon neutral cooking oil I use Olive Oil, generic cooking oil
- 1 Tablespoon onion chopped
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
- 1 cup green cabbage chopped
- 1 small carrot cut into matchsticks
- 1 ½ Tablespoon green bell pepper cut into thine slice
- 2 egg
- 1 cup green peas
- 1 cup rice see Note, cooked
For the Stir Fry Sauce:
- 1 Teaspoon sugar
- 1 Tablespoon vinegar mild vinegar preferred
- 2 Tablespoon soy sauce
- 1 Tablespoon chili sauce or Ketchup for no heat
Garnish: (optional)
- green onions cut the stalks
Instructions
- Keep all ingredients ready. Prep and cut veggies.
- Heat up the cooking oil in your Wok or large skillet and add your chopped Onion. Stir fry till translucent. Then add the Ginger Garlic and keep on stir-frying over high heat.
- Stir in cut cabbage, carrot and bell pepper to the pan and stir fry al dente (so that it's cooked, but hard and not soft).
- While you are frying, prepare your sauce by mixing the sugar, vinegar, soy sauce, chili sauce (ketchup) to a smooth sauce. (This can be done before starting to cook too).
- Then make some space in your wok where your veggies are cooking, by keeping the veggies to one side of the wok and break in your eggs. So while the pan is on high heat the eggs will cook and you need to just scramble them and stir fry. Slowly incorporate your veggies with the eggs while still stir-frying the content.
- Add your cold rice and pour the previously prepared sauce over it. Stir fry/mix the whole content over high heat so that everything gets well mixed up.
- At the end we add the cooked green peas and if you feel it is a bit dry you can add some water too. Stir fry until everything is well mixed up and serve directly hot.
- You can garnish with chopped green spring onion too if you wish, I didn't have any at hand when i filmed this egg fried rice, so I left that out.
Notes
- Use finely chopped ginger and garlic in approximately a 1:2 ratio or ginger and garlic paste for consistent flavor.
- Prepare all vegetables and sauce before stir-frying to ensure a quick cooking process over high heat.
- Use a nonstick pan or wok to prevent sticking and help maintain texture.
- Rice should be cooked and cooled to firm state, ideally refrigerated, to prevent clumping during frying.
- Adjust vegetables as preferred; mushrooms, spinach, and leek can be added or substituted.
- If chili sauce is unavailable, a mixture of ketchup and tabasco can be used for heat and flavor.
- Serve hot and consider garnishing with chopped green onions for fresh flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 245mg | 10% |
| Potassium | 404mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5080IU | 102% |
| Vitamin C | 51.6mg | 57% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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