Basic Egg Fried Rice Recipe

This easy egg fried rice is a no-fuss meal, that you can easily modify with whatever vegetables you have on hand. 

Serves 4

Effort: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Gluten free option available

Ingredients

• 2 tbsp peanut oil
• 1 small onion, finely diced
• 2 large garlic cloves, minced
• 2 carrots, peeled and diced into small pieces
• 4-5 cups cooked brown rice (preferably day-old)
• 1 cup frozen peas
• 2-3 spring onions, diced
• 4 eggs, whisked
• 4 tbsp soy sauce
• 3 tsp sesame oil
• ½ tsp sugar
• 1 tsp white pepper
• Salt to taste

Instructions

1. Heat a non-stick skillet/ fry pan with 2 tablespoon of oil over medium-high heat. Add diced onions and cook for 1-2 minutes, stirring constantly. Then add minced garlic and cook for an additional minute until fragrant.
2. Add diced carrots to the skillet, reduce the heat to medium, and cook for 5 minutes until softened.
3. Increase the heat and add cooked rice to the skillet. Cook for several minutes until the rice is heated through, breaking apart any large clumps with a spatula.
4. In a small bowl, mix soy sauce, 2 tsp sesame oil, sugar, and a pinch of salt.
5. Pour the sauce over the rice, mix it through well, and fry for 2-3 more minutes until some parts get crispy.
6. In a separate bowl, place frozen peas and cover with boiling water. Let stand for 5 minutes until defrosted and just warm. Drain and add the peas to the skillet, stirring to incorporate.
7. Reduce the heat to medium. Create a well in the centre of the rice mixture, add the remaining 1 tsp sesame oil, and pour in the whisked eggs. Use a spatula to gently push the egg around until scrambled.
8. Once the eggs are cooked use the spatula to chop up the scrambled egg and toss them with the rice mixture.
9. Add diced spring onions to the skillet and cook for an additional 2 minutes. Season with white pepper and salt to taste.
10. Serve the egg fried rice immediately.

Hints & Tips

• Check the soy sauce to make sure it is suitable for a gluten free diet. You can substitute with Tamari or coconut aminos if you prefer.
• If you don't have day-old rice, cook fresh rice according to package instructions, then spread it out on a plate and refrigerate uncovered until cold. This helps to remove excess moisture and ensures better texture when frying.
• Aim for the rice to have minimal moisture when frying. Excess moisture can lead to a soggy fried rice.
• Feel free to swap brown rice for any other type of rice you have available, such as white rice or jasmine rice.
• You can add additional vegetables or bacon for extra flavour, but be mindful of moisture content. Adding too many vegetables with high moisture can affect the texture of the fried rice. Aim for 2-3 cups max.
• Serve the egg fried rice as is or add grilled chicken or pork for added protein and flavour.
• Store leftovers in the fridge for 3-4 days or freeze for longer storage. Reheat until piping hot before serving to ensure food safety.