Egg Fried Rice

Egg Fried Rice

This recipe is based on the American Chinese food classic: egg fried rice. Now instead of ordering take-out I can whip up a batch of fried rice on the cheap and in no time at all. This recipe is probably a lot healthier compared to the fried rice at Chinese restaurants. You can give the rice a boost by adding more veggies like bean sprouts, green onion, or baby corn. I had some leftover Korean BBQ Chicken and served it with the rice which was very tasty!  You can also add a protein to the rice (like chicken, tofu or pork) to make it more of a main course too.


Egg Fried Rice
(Makes 2-3 servings)
Printable Version

Ingredients:

  • 1 cup white or brown rice
  • 2 cups water
  • 1 yellow onion, diced
  • 2 tbsp sesame oil
  • 2 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 1 egg, lightly beaten
  • 1/2 cup frozen peas
  • 1/2 cup carrots, diced
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp rice wine vinegar
  • green onion, chopped for garnish (optional)

Directions:

  1. Steam the carrots and peas until tender, about 10 minutes.
  2. Meanwhile, heat the oil in a saute pan and cook the onion until soft, about 10 minutes.
  3. Add the egg to the onion and oil, lightly scrambling the egg about 5 minutes.  Break apart the large pieces of scrambled egg into small pieces.  Once scrambled, remove from heat and set aside into a small bowl.
  4. Meanwhile, cook the rice in 2 cups water, covered, about 12-15 minutes.
  5. In the same saute pan you used for the onions heat more oil and add the ginger and garlic, saute until fragrant, about 3 minutes.  Transfer the steamed veggies into the saute pan.
  6. Add the cooked rice, the onion/egg mixture, soy sauce, rice wine vinegar and stir to combine.   Add more soy sauce/rice wine vinegar to taste.  Cook for about 5-8  minutes on low-medium low heat, stirring occasionally.

One Thought on “Egg Fried Rice

  1. Pingback: Egg Fried Rice | Recipe Archive

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