So Easy Egg Fried Rice (Page 2 ) | July 5, 2025
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How to Make Egg Fried Rice Step-by-Step

Step 1: Use Cold Leftover Rice

Cold rice is crucial for making restaurant-style fried rice without turning it soggy. Fresh rice tends to clump and become mushy in the pan.

Step 2: Scramble the Eggs First

Heat 1 tablespoon oil in a non-stick skillet or wok. Pour in the beaten eggs and scramble until just set. Remove from pan and set aside.

Step 3: Sauté the Aromatics

Add another tablespoon of oil. Sauté minced garlic and chopped onions over medium heat until fragrant.

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Step 4: Cook the Vegetables

Add diced carrots and peas. Stir-fry until just tender—about 3–5 minutes. Don’t overcook; they should retain a light crunch.

Step 5: Add the Rice

Add the cold rice to the pan, breaking up any clumps. Toss well with the vegetables and cook for 3–5 minutes until heated and lightly crispy.

Step 6: Season and Combine

Add soy sauce, oyster sauce (if using), and white pepper. Toss everything thoroughly. Stir in the scrambled eggs and chopped green onions.

Step 7: Finish and Serve

Drizzle with sesame oil, mix gently, and serve hot.

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 Pro Tips for Perfect Fried Rice

  • Always use cold rice (day-old is best).

  • Use a hot wok or skillet to get that authentic smoky “wok hei” flavor.

  • You can substitute soy sauce with coconut aminos for a healthier twist.

  • Add a teaspoon of sriracha or chili garlic sauce for a spicy kick.

 Variations You’ll Love

  • Chicken Fried Rice: Add shredded rotisserie chicken.

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  • Shrimp Fried Rice: Sauté raw shrimp until pink before adding vegetables.

  • Vegetarian Fried Rice: Skip eggs and use tofu for protein.

  • Kimchi Fried Rice: Add ½ cup chopped kimchi for a Korean twist.

 Storage & Reheating Instructions

Refrigeration

  • Store leftovers in an airtight container for up to 3 days.

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Freezing

  • Freeze portions in zip-top bags for up to 1 month.

Reheating

  • Reheat in a skillet with a splash of water or microwave on high for 2 minutes.

 Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

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  • Total Time: 25 minutes

  • Yield: Serves 4 generous portions

 Tools You’ll Need

  • Large non-stick skillet or traditional wok

  • Heat-resistant spatula or spoon

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  • Mixing bowls

  • Measuring spoons & cups

 Nutrition (Per Serving – Approximate)

  • Calories: 380

  • Protein: 12g

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  • Carbs: 50g

  • Fat: 14g

  • Fiber: 3g

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