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Egg Fried Rice
Egg Fried Rice is an easy Chinese fried rice recipe that you can make at home. Egg Fried Rice is also a vegetarian dish and quick and easy to make at home!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
Calories: 308 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 5 cups cooked rice
- 5 large eggs (divided)
- ¼ teaspoon paprika
- ¼ teaspoon Turmeric
- 3 tablespoons oil (divided)
- 1 medium onion (finely chopped)
- ½ red bell pepper (finely chopped)
- 1/2 cup frozen peas (thawed)
- 1 1/2 teaspoons salt
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 2 scallions (chopped)
Instructions
- Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
- Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
- Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
- Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
- Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
Cup of Yum
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
136mg
(45%)
Sodium
637mg
(27%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
680IU
(14%)
Vitamin C
19.6mg
(22%)
Calcium
44mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 637mg | 27% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.