Egg fried rice

Make your own egg-fried rice instead of ordering Chinese takeout
Use leftover rice or cook it and dry it on a dish
before using to prevent it from sticking to the wok

5 from 1 vote

Egg fried rice

Difficulty: Advanced Prep Time 10 min Cook Time 10 min Total Time 20 mins Servings: 4 Calories: 387 Best Season: Fall


  1. STEP 1

    Cook the rice according to package directions then drain and lay out to steam-dry.

  2. STEP 2

    In a large wok, heat 2 tbsp oil over high heat then add the onion
    and cook until gently browned, about 5 minutes
    Stir in the rice and toast for 3 minutes before moving to the side of the pan.

  3. Pour in the remaining oil, followed by the egg mixture
    Allow to cook for a few minutes before mixing in with the rice – swirl
    firmly to coat the grains, or leave to set for a few minutes
    longer if you prefer the egg chunkier.
    To serve, transfer to a serving bowl and top with spring onions.
    You can also add sesame oil, ground white pepper and a splash of soy sauce to season.

Keywords: Egg, fried, rice,

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