Name: Egg Fried Rice
Ingredients: Cooked Rice (Day-Old Preferred): 3 cups. Day-old rice is key because it’s drier and less likely to become mushy when stir-fried. Long-grain rice, like Jasmine or Basmati, works best, but you can also use medium-grain if that’s what you have on hand. Make sure it’s cooled completely before you start cooking.; Eggs: 2-3 large. These are the star protein and add richness and flavor. Free-range eggs are always a great choice for their superior taste and color.; Vegetable Oil: 2 tablespoons. A neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, is ideal for stir-frying. It allows the ingredients to cook quickly and evenly without burning.; Soy Sauce: 3-4 tablespoons. This is the umami powerhouse that gives egg fried rice its signature savory flavor. Low-sodium soy sauce is a good option to control the salt level. You can also experiment with light or dark soy sauce for slightly different flavor profiles.; Sesame Oil: 1 teaspoon. A little goes a long way! Sesame oil adds a wonderful nutty aroma and flavor that elevates the dish. Toasted sesame oil is preferred for its more intense flavor.; Onion: 1/2 medium, finely diced. Onion provides a foundational aromatic base to the dish. Yellow or white onions work well.; Carrot: 1 medium, finely diced. Carrots add a touch of sweetness, color, and texture. You can also use shredded carrots for a quicker preparation.; Frozen Peas: 1/2 cup. Peas bring a pop of sweetness and vibrant green color. Frozen peas are convenient and work perfectly. No need to thaw them beforehand.; Scallions (Green Onions): 2-3, thinly sliced. Scallions add a fresh, mild onion flavor and a beautiful garnish. Use both the white and green parts for maximum flavor.; Optional Add-ins: This is where you can get creative! Consider adding diced cooked ham, shrimp, chicken, or tofu for extra protein. You can also include other vegetables like bell peppers, mushrooms, corn, or bean sprouts. Garlic and ginger are also fantastic additions for boosting the flavor.

Ingredients

To create a truly exceptional Egg Fried Rice, you don’t need a pantry full of exotic ingredients. In fact, the beauty of this dish lies in its simplicity. Here’s what you’ll need:

Cooked Rice (Day-Old Preferred): 3 cups. Day-old rice is key because it’s drier and less likely to become mushy when stir-fried. Long-grain rice, like Jasmine or Basmati, works best, but you can also use medium-grain if that’s what you have on hand. Make sure it’s cooled completely before you start cooking.
Eggs: 2-3 large. These are the star protein and add richness and flavor. Free-range eggs are always a great choice for their superior taste and color.
Vegetable Oil: 2 tablespoons. A neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, is ideal for stir-frying. It allows the ingredients to cook quickly and evenly without burning.
Soy Sauce: 3-4 tablespoons. This is the umami powerhouse that gives egg fried rice its signature savory flavor. Low-sodium soy sauce is a good option to control the salt level. You can also experiment with light or dark soy sauce for slightly different flavor profiles.
Sesame Oil: 1 teaspoon. A little goes a long way! Sesame oil adds a wonderful nutty aroma and flavor that elevates the dish. Toasted sesame oil is preferred for its more intense flavor.
Onion: 1/2 medium, finely diced. Onion provides a foundational aromatic base to the dish. Yellow or white onions work well.
Carrot: 1 medium, finely diced. Carrots add a touch of sweetness, color, and texture. You can also use shredded carrots for a quicker preparation.
Frozen Peas: 1/2 cup. Peas bring a pop of sweetness and vibrant green color. Frozen peas are convenient and work perfectly. No need to thaw them beforehand.
Scallions (Green Onions): 2-3, thinly sliced. Scallions add a fresh, mild onion flavor and a beautiful garnish. Use both the white and green parts for maximum flavor.
Optional Add-ins: This is where you can get creative! Consider adding diced cooked ham, shrimp, chicken, or tofu for extra protein. You can also include other vegetables like bell peppers, mushrooms, corn, or bean sprouts. Garlic and ginger are also fantastic additions for boosting the flavor.

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Instructions

Making perfect Egg Fried Rice is all about technique and timing. Follow these step-by-step instructions for a delicious and satisfying result:

Prepare Your Ingredients: Before you even turn on the heat, make sure all your ingredients are prepped and ready to go. Dice your onion and carrot, slice your scallions, and measure out your soy sauce and sesame oil. Having everything ready will make the cooking process much smoother and faster, which is crucial for stir-frying.
Whisk the Eggs: In a small bowl, lightly whisk the eggs with a pinch of salt and pepper. Whisking ensures they cook evenly and become light and fluffy in the fried rice.
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, pour in the whisked eggs. Let the eggs cook undisturbed for a few seconds until they start to set around the edges. Then, gently scramble them with a spatula, breaking them into small pieces as they cook. Cook until just cooked through and slightly golden. Remove the cooked eggs from the skillet and set aside.
Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet or wok. Increase the heat to medium-high. Add the diced onion and carrot and sauté for 2-3 minutes, stirring frequently, until they begin to soften and become fragrant. Don’t overcook them; you want them to retain a slight crispness.
Add the Rice: Add the cooked day-old rice to the skillet with the vegetables. Break up any clumps of rice with your spatula. Stir-fry the rice and vegetables together for 2-3 minutes, ensuring the rice is heated through and coated with the oil and vegetable flavors. This step is important for preventing the rice from sticking and for developing the characteristic fried rice texture.
Add Soy Sauce and Sesame Oil: Pour the soy sauce and sesame oil over the rice and vegetables. Stir-fry continuously for another 2-3 minutes, making sure the soy sauce is evenly distributed and the rice is nicely colored. Taste and adjust the soy sauce to your preference.
Incorporate the Eggs and Peas: Add the cooked scrambled eggs back into the skillet along with the frozen peas. Stir-fry for 1-2 minutes more, until the peas are heated through and everything is well combined. The residual heat will cook the peas perfectly.
Garnish and Serve: Remove the skillet from the heat and stir in most of the sliced scallions, reserving some for garnish. Serve immediately, garnished with the remaining scallions. Enjoy your delicious homemade Egg Fried Rice!

Nutrition

Serving Size: one normal portion
Calories: 450
Sodium: 800
Carbohydrates: 60
Protein: 15