Description
This classic Egg Fried Rice recipe is a quick and easy dish perfect for using up leftover cooked rice. It features fragrant sesame oil, scrambled eggs, soy sauce, and fresh spring onions for a vibrant and flavorful meal that can be enjoyed on its own or as a side to your favorite Chinese dishes.
Ingredients
Scale
Vegetable Ingredients
- 2 tbsp vegetable oil
- 1 onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1/2 bunch of spring onions/scallions (chopped)
Rice and Eggs
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice boiled)
- 2 eggs
Seasonings
- 1/2 tbsp sesame oil
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 tbsp lemon juice (fresh or bottled)
Instructions
- Cook the Onions: Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add the diced onion and cook for about 5 minutes, stirring regularly until it becomes soft and translucent.
- Sauté Garlic: Add the remaining tablespoon of vegetable oil and the minced garlic to the wok. Cook for about 30 seconds, stirring frequently to release the garlic aroma without burning.
- Add Rice and Sesame Oil: Increase the heat to high and add the cooled boiled rice to the wok. Drizzle the sesame oil over the rice and toss everything together with a spatula to prevent sticking and ensure even reheating.
- Reheat Rice: Continue stirring and tossing the rice frequently for about 5 minutes until it is heated through completely.
- Cook Eggs: Push the rice to one side of the wok. Crack the two eggs into the empty side and add approximately 1/4 tablespoon of soy sauce over the eggs. Keep the eggs over the heat and scramble gently with a spatula until they begin to set but remain slightly runny.
- Mix Eggs with Rice: Combine the partially cooked scrambled eggs with the rice in the wok, mixing thoroughly.
- Season the Rice: Pour in the remaining soy sauce (about 1 3/4 tablespoons), and sprinkle the salt and garlic salt. Stir well to combine all the flavors evenly.
- Add Lemon Juice and Adjust: Stir in the lemon juice, then taste the rice and add a little more lemon juice if desired to balance the flavors.
- Serve: Divide the egg fried rice evenly between 4 bowls and garnish with chopped spring onions.
- Enjoy: Serve alongside your favorite Chinese main dishes such as Crispy Sesame Chicken, Sweet and Sour Chicken, or Sticky Pork Belly for a complete meal.
Notes
- Use day-old boiled rice if possible as it is less sticky and fries better.
- Adjust the amount of soy sauce and salt to taste, especially if using low-sodium soy sauce.
- Ensure the wok or pan is hot enough to fry the rice properly and keep it moving to avoid sticking.
- Fresh lemon juice adds a nice brightness but can be substituted with rice vinegar if preferred.
- Add cooked vegetables or proteins to customize the fried rice according to your preference.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: egg fried rice, Chinese fried rice, quick fried rice, easy fried rice recipe, sesame oil rice, scrambled egg rice
