Name: Egg Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 onion (peeled and diced); 2 cloves garlic (peeled and minced); 1/2 bunch of spring onions/scallions (chopped); 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300 g dried rice boiled in water); 2 eggs; 2 tbsp vegetable oil (divided); 1/2 tbsp sesame oil; 2 tbsp dark soy sauce (divided: 1/4 tbsp for eggs, 1 3/4 tbsp for rice); 1/4 tsp salt; 1/4 tsp garlic salt; 1 tbsp lemon juice (fresh or bottled)

Ingredients

2 tbsp vegetable oil

1 onion, peeled and diced

2 cloves garlic, peeled and minced

800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice boiled)

1/2 tbsp sesame oil

2 eggs

2 tbsp dark soy sauce

1/4 tsp salt

1/4 tsp garlic salt

1 tbsp lemon juice (fresh or bottled)

1/2 bunch spring onions/scallions, chopped

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for 5 minutes until soft and translucent.

Step 2: Add the remaining tablespoon of vegetable oil and the minced garlic. Stir and cook for 30 seconds until fragrant.

Step 3: Add the boiled and cooled rice to the wok, increase the heat to high, and drizzle the sesame oil over the rice.

Step 4: Toss the rice constantly with a spatula, ensuring it heats evenly without sticking to the pan. Continue for about 5 minutes until the rice is hot.

Step 5: Push the rice to one side of the wok. Crack the two eggs into the empty side and add about 1/4 tablespoon of soy sauce to the eggs.

Step 6: Keep the eggs over the heat and scramble gently with the spatula until they start to set but remain slightly runny.

Step 7: Mix the scrambled eggs thoroughly into the rice.

Step 8: Pour in the remaining 1 3/4 tablespoons of soy sauce, then sprinkle the salt and garlic salt over the rice. Stir well to combine all flavors.

Step 9: Add the lemon juice, stir, and taste. Adjust by adding a little more lemon juice if needed.

Step 10: Divide the fried rice between four bowls and top with chopped spring onions.

Step 11: Serve alongside your favorite Chinese dishes such as Crispy Sesame Chicken, Sweet and Sour Chicken, or Sticky Pork Belly.

Tips & Variations

For best texture, use rice that has been cooked and cooled, preferably refrigerated overnight to dry out slightly.

Add diced vegetables like peas, carrots, or bell peppers for more color and nutrition.

For extra flavor, try adding a small amount of freshly grated ginger along with the garlic.

Use light soy sauce if you prefer a less intense saltiness and darker soy sauce to deepen color and flavor.

Swap the lemon juice for a splash of rice vinegar or lime juice for a different tangy note.

FAQs

Can I use freshly cooked rice instead of leftover rice?

Freshly cooked rice is often too soft and moist for fried rice, which can result in a mushy texture. It’s best to use rice that has been cooked and cooled, ideally refrigerated overnight, to help the grains separate during frying.

Can I add other proteins to this egg fried rice?

Absolutely! You can add cooked chicken, shrimp, tofu, or cooked bacon bits along with the eggs to make it more substantial. Add any additional proteins after cooking the garlic and before adding rice to ensure proper cooking.