Egg Fried Rice

5 from 1 vote

This easy egg fried rice recipe is a quick Chinese-style dish made with fluffy rice, eggs, garlic, and green onions. It’s one of the best ways to use leftover rice and comes together in under 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dinner, Lunch

Cuisine: Chinese

Servings: portions

Calories: 288kcal

Author: Claudia

Equipment

1 wok
1 cutting board
1 spatula

Ingredients

2 eggs
240 gr rice leftover
2 garlic cloves
1 stalk green onion
1 pcs chili optional

Sauce

1 tsp oyster sauce
1 tsp fish sauce
1 tsp soy sauce
½ tsp mushroom powder optional
1 tsp pepper

Instructions

Heat some oil until it is hot enough and you can see some smoke coming out. Put in chopped garlic. Stir-fry until fragrant and a little bit brownish. Add diced carrots, stir fry for one minute.
Transfer the cold rice into the wok. Press with your spatula to break down the clumped rice.
Pour in the sauce mixture. Stir fry with your spatula to let the rice soak the sauce evenly. You can tell by the color of the rice.
Now, add the eggs. Stir many times so the eggs break down into smaller bits. If you prefer large chunks, you can wait for a while before stirring the egg in the wok.
Add the minced leeks and chili (if you like). Stir fry thoroughly until the eggs are all dried up and well-cooked. Transfer to a serving plate. Enjoy your fried rice!

Notes

Prepare the sauce first – Mix the oyster sauce, soy sauce, fish sauce, and seasonings in a small bowl before cooking. This makes the stir-frying process faster and helps prevent forgetting ingredients.
Use cold leftover rice – Day-old rice from the fridge works best for egg fried rice because the grains stay separate and fluffy instead of soft and sticky. If using freshly cooked rice, chill it in the freezer for 15 minutes before stir-frying.
Use plenty of leeks or green onions – Stir some into the fried rice while cooking and sprinkle extra fresh ones on top before serving for a more aromatic flavor.
For larger egg pieces – Let the eggs cook slightly before stirring so you get bigger soft egg curds throughout the fried rice.
Use scallion oil for faster cooking – Homemade scallion oil adds rich aroma to fried rice and saves time because you can skip chopping garlic at the beginning.

Nutrition