5 from 18 votes
Egg Fried Rice
Egg Fried Rice combines cooked rice with scrambled eggs, shallots, garlic, and spring onions, all seasoned with light soy sauce. The rice is stir-fried to develop a slightly crispy texture while the eggs remain tender. The use of aromatic shallots and fresh garlic adds depth, and spring onions finish the dish with a crunchy contrast. This dish makes practical use of leftover rice to achieve the ideal texture and offers flexibility for adding vegetables or proteins.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
602 kcal
Course:
Side Dish, Main Course
Cuisine:
Chinese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 602
% 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.