Egg Fried Rice
Egg Fried Rice is a super easy meal that you can cook in just less than 10 minutes. It can be served as a light breakfast. Recook this recipe with simple ingredients and you will be surprised at the result!
Servings: 1 -2 portions
Calories: 512kcal
Equipment
- 1 wok
- 1 cutting board
- 1 spatula
Ingredients
- 1-2 eggs
- 240 g leftover rice
- 2-3 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 hot enough. Put in chopped garlic. Stir-fry until fragrant and a little bit brownish.
- Transfer the cold rice into the wok. Press with your spatula to break down the clumped rice. Pour in the sauce.
- 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 bread down into smaller bits.
- Add the minced leeks and chili.
- Stir fry thoroughly until the eggs are all dried up and well-cooked.
- Transfer to a serving plate.
- Enjoy your egg fried rice!
Notes
- Prepare the sauce in a bowl, that way you won't forget anything in the process.
- It is best to use leftover rice from yesterday. The rice will not be too soft and sticky. However, if you have don’t have leftover rice and you want to use today’s rice, you can just freeze it for 15 minutes before frying the rice.
- Add lots of minced leeks to make the fried rice more fragrant. Stir some into the fried rice, and sprinkle fresh ones on top of the fried rice on a serving plate.
- If you like big chunks of eggs, let the eggs cook for a while before stirring it with spatula.
Nutrition
Serving: 260g | Calories: 512kcal | Carbohydrates: 92g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 2.149mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3.259IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 2mg