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)
- 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)
- Steam the carrots and peas until tender, about 10 minutes.
- Meanwhile, heat the oil in a saute pan and cook the onion until soft, about 10 minutes.
- 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.
- Meanwhile, cook the rice in 2 cups water, covered, about 12-15 minutes.
- 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.
- 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.