Egg Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
602 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Egg Fried Rice
Description
Egg Fried Rice is prepared by first whisking eggs seasoned with salt and pepper, then stir-frying chopped shallots and minced garlic until fragrant. The beaten eggs are added and scrambled until cooked. Cooked, cooled rice is incorporated and stir-fried, breaking up clumps and allowing a slightly crisp texture to form on some grains. Light soy sauce is added for a balanced savory note, and sliced spring onions are tossed in just before serving to retain their crispness and fresh onion flavor.
The combination of shallots and garlic provides a subtle aromatic base, while the scrambled eggs intermingle with the seasoned rice for a comforting, savory dish. The spring onions contribute a mild sharpness and crunch, enhancing the overall texture. The stir-fry technique ensures well-coated rice grains with flavor permeating through.
This fried rice serves well as a side dish accompanying main courses or can be eaten alone for a simple meal. Its straightforward preparation and the ability to use leftover rice make it an economical and convenient choice in everyday cooking. Customizable additions like diced vegetables or proteins can be cooked separately and added to complement the dish.
For optimal results, use rice that has been cooked and refrigerated for a few hours to achieve the desired texture. Shallots can be substituted with onions, and seasoning the beaten eggs beforehand helps distribute flavor evenly. Light soy sauce helps avoid overpowering the dish, preserving the balance of flavors.
Ingredients
- 500 g rice Cooked, cooled
- 2 shallot Finely chopped
- 4 cloves garlic Minced
- 4 egg Beaten with salt and pepper
- 2 tbsp neutral cooking oil generic cooking oil
- 2 tbsp soy sauce Light
- 2 spring onions Thinly sliced
Instructions
- In a bowl, whisk the eggs with salt and pepper and set aside.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- Stir-fry the chopped shallots and minced garlic for 1-2 minutes until they become fragrant and slightly browned.
- Add the beaten eggs to the pan and scramble until fully cooked.
- Add the cooked rice to the pan and stir-fry for 3-4 minutes while breaking up any rice clumps using a spatula or wooden spoon.
- Pour soy sauce over the rice and stir-fry for an additional 1-2 minutes, coating the rice evenly with the sauce.
- Toss in the sliced spring onions and stir-fry for another 1-2 minutes until the onions become tender but still crispy.
- Serve hot and enjoy!
Notes
- Use chilled leftover rice for better texture; freshly cooked rice should be cooled before use.
- Shallots provide a milder flavor but can be swapped with onions if unavailable.
- Season beaten eggs with salt and pepper for uniform taste and texture.
- Light soy sauce is preferred to keep flavors balanced without overpowering.
- Add spring onions toward the end to maintain their crispness and fresh flavor.
- Optional additions like diced vegetables or proteins should be cooked before mixing in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 104g | 35% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 574mg | 24% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 1µg | 5% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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