Easy Egg Fried Rice is loaded with hearty flavor. The first time I tasted it was 20 years ago. I purchased glazed wings, two egg rolls and egg fried rice from a fabulous Chinese restaurant in my old neighborhood. I didn’t want to cook. Grabbed my “to-go” boxed and rushed home to eat.
I still remember that delicious meal! Taught myself how to make the fried rice after researching recipes online and in cookbooks borrowed from my local library.
Make this savory side dish a meal by adding cooked chicken, shrimp, crumbled hamburger or whatever you like.
Soy sauce is a popular liquid flavoring. Low-sodium tastes better because it has less salt.
Cannot tolerate soy sauce? Coconut aminos are a popular option. This savory, salty seasoning sauce is made from the fermented sap of coconut palm and sea salt. Similar in color and consistency to light soy sauce which makes it a good substitute in recipes. Doesn’t taste like coconut.
Additional alternatives include Teriyaki Sauce, Liquid Smoke, Sweet and Sour Sauce.
Season eggs before frying with rice.
Eggs add protein, texture and flavor.
Beating eggs will make sure they’re evenly distributed throughout the dish.
Most fried rice recipes do not require eggs to be seasoned before frying. I use a different method.
I like to season beaten eggs with salt and black pepper. Then fry with onions before adding to rice. Why? The eggs are loaded with flavor which makes fried rice taste even better. How cool is that?!
Does the rice have to be cold?
Chilled rice is better than hot because it’s dry. Hot rice will become too mushy when fried.
To prepare hot rice for frying, spread it out on a rimmed baking sheet. Cover with foil. Or place in a large container with an airtight lid.
Refrigerate for 30 to 45 minutes. The chilled rice will fry well.
Fried rice is simply cooked rice that’s chilled and fried in oil.
Adding eggs (protein) and vegetables will increase nutritional value.
Frying in olive oil instead of butter will help make it a bit healthier.
Consuming small portions is also helpful when it comes to healthy eating.
Enjoy this recipe!
Easy Egg Fried Rice
- olive oil for frying or use butter
- 1 medium white onion chopped
- 3 large eggs beaten lightly
- salt and black pepper to taste
- 1 bag (12 ounces) frozen mixed vegetables carrots, peas, corn, green beans, etc.
- 1/2 teaspoon garlic powder optional
- 2 tablespoons unsalted butter or use olive oil or margarine
- 4 cups white rice cooked and chilled
- 2 tablespoons soy sauce, low-sodium (more or less to taste) Substititutes: Coconut Aminos, Liquid Smoke, Sweet and Sour Sauce
- 2 tablespoons sesame seeds (optional) for garnish
- 2 tablespoons chopped green onions (optional) for garnish
- Gather together ingredients.
- Heat a large non-stick skillet over low-medium heat. Add a teaspoon of olive oil (or use unsalted butter).
- Fry chopped onions until semi-clear. Stir constantly. Push to side of skillet. Pour in beaten eggs seasoned with salt and black pepper as preferred. Stir together onions and eggs until eggs are done. Set aside in a medium-sized bowl.
- Do not clean non-stick skillet. Add a teaspoon of olive oil. Add frozen vegetables and cook until heated through. Season with a pinch of salt and garlic powder (if using). Transfer to bowl with egg-onion mixture. Place prepared vegetables in a separate bowl from egg-onion mixture (to prevent sogginess).
- Carefully wipe clean non-stick skillet. Soften butter in center. Add chilled rice Stir until large chunks are broken up. Press rice down to lightly brown (3 to 5 minutes). Stir and repeat twice.
- Return the egg-onion mixture and prepared vegetables to the skillet with rice. Stir to heat through over low-medium heat.
- Turn off heat. Stir in 1 tablespoon of soy sauce (Worcestershire Sauce or Liquid Smoke). Taste a cooled sample. Add more if desired.
- Garnish with sesame seeds and sliced green onions (optional). Serve hot.
- Store leftovers in a tightly sealed container for up to 3 days. Reheat in microwave or in non-stick skillet over low heat.