Looking for a super-fast weeknight meal that makes the most of leftovers? Make this quick and easy, uber delicious stir-fried Egg Fried Rice in minutes!
You can add any bits and bobs of veggies lying around in your fridge, a few sauces, 2-3 eggs and you’ve got yourself a seriously delicious dish that tastes better than the restaurant version!
WHAT IS FRIED RICE?
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations – [Wiki]
WHAT ARE THE INGREDIENTS REQUIRED FOR FRIED RICE?
For this fried rice recipe, you need:
- Cooked, chilled rice: Any kind of white or brown rice will do. If you are using freshly-cooked rice then make sure to refrigerate for atleast 30 minutes. Just be sure that it is cooked and thoroughly chilled before adding it to your hot skillet.
- Garlic: Freshly-minced.
- Carrots, onions, corn, green onions: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love.
- Egg : I have used 3 large eggs (room temperature)
- Soy sauce: Here I have used traditional soy sauce but if you are using light-sodium soy sauce then add little more.
- Rice Vinegar: It gives flavor of restaurant style fried rice.
- Sesame oil: It taste wonderful on fried rice.
TIPS FOR MAKING THE BEST FRIED RICE:
Here are the important tips to make the best fried rice.
- Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled.
- Use sesame oil:It is gives wonderful tastes in fried rice.
- Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
- Use soy sauce: You can add more or less soy sauce than this recipe calls for to suit your taste.
- Use any veggies: Like fresh instead of frozen, broccoli, bok choy, bean sprouts, peas,cabbage etc.
- Use any protein: Like chicken, shrimp, tofu, paneer etc.
SOME OF THE FRIED RICE VARIATIONS:
There are so many different ingredients you can add to your fried rice to customize it to your tastes.
Protein: You can add protein such as tofu, or even chicken or shrimp.
Vegetables: I like to add other vegetables that I may have on hand such as broccoli, cabbage, mushrooms or green beans.
Seasonings: You can add other seasonings such as sesame seeds, sriracha sauce for a little kick, or freshly grated ginger.
Feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:
- Meat Fried Rice: You can either saute some chicken/pork/beef/shrimp while making your fried rice.
- Vegetable Fried Rice: Can add any veggies
- Mushroom Fried Rice: Add Mushroom with burnt garlic would be great in fried rice.
- Schezwan Fried Rice: Add a few tsp of schezwan sauce to this fired rice.
Also, in lieu of using traditional white rice in this recipe, feel free to make a healthier twist:
- Fried Brown Rice: You can use browned rice instead of white rice.
- Quinoa Fried Rice: You can use Quinoa instead of white rice.
- Cauliflower Fried Rice: Replace rice with cauliflower rice and make it as low-carb recipe.
WHAT TO SERVE WITH FRIED RICE?
HOW TO STORE FRIED RICE?
Refrigerate the fried rice within a hour of cooking in a air tight container and stays good for 5 to 7 days.
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EGG FRIED RICE:
3 cups Cooked Rice, chilled
2 tbsp vegetable oil
1 tbsp Sesame OIl
1 tsp Garlic, finely chopped
1/4 cup Onion, finely chopped
1/4 cup Carrot, finely chopped
4 tbsp Corn
3 Large Egg
2 tsp Soy Sauce
2 tsp Rice Vinegar
1 tsp Pepper Powder
2 tbsp Spring Onion, chopped
Salt to taste
- Heat the oil in a large pan or wok. Once the oil is hot, add garlic and saute for a few seconds.
- Add onion and spring onion white and fry for 30 seconds.Then add finely chopped carrot,corn and on a high flame saute for a minute.
- Move the vegetables to side of the pan and add the egg. Make a egg scramble and then mix with sauted veggies.
- Now add soy sauce, rice vinegar, sesame oil and salt, mix well. Add chilled cooked rice, pepper powder and toss well on high heat.
- Garnish with spring onion greens and serve hot with any Indo Chinese side dish.
- Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!
- Use sesame oil- it is gives wonderful tastes in fried rice.
- Use high heat- This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
- Use any veggies you like fresh instead of frozen, broccoli, bean sprouts, peas,cabbage etc.
- Use any protein you like chicken, bacon, etc.
- You can add more or less soy sauce than this recipe calls for to suit your taste.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara