Egg fried rice is a comforting, versatile dish that combines fluffy rice with savory eggs, making it perfect for a quick lunch or dinner. Using 12 eggs creates a rich, protein-packed version that’s satisfying and ideal for feeding a crowd or meal prepping for the week. This recipe balances texture and flavor, resulting in a hearty dish that’s both simple to make and deeply satisfying.
Ingredients
- 3 cups cooked jasmine or long-grain rice (preferably day-old and chilled)
- 12 large eggs
- 4 tablespoons vegetable oil or sesame oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon sesame oil (for flavor)
- Salt and freshly ground black pepper to taste
- Spring onions, sliced (for garnish)
- Optional: diced cooked ham, shrimp, or vegetables
Instructions
- Prepare the rice: Use leftover rice that has been refrigerated overnight for the best texture. If cooking fresh rice, spread it on a tray and let it cool completely to prevent clumping.
- Crack all 12 eggs into a large bowl, add a pinch of salt, and beat thoroughly until fully combined.
- Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Once hot, pour in the beaten eggs and scramble gently until just set. Transfer the cooked eggs to a plate and set aside.
- Add the remaining 2 tablespoons of oil to the same wok. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Increase heat to high and add the chilled rice to the wok. Stir well to break up any clumps, ensuring the rice is evenly coated with oil. Stir-fry for 3-4 minutes, allowing the rice to become slightly toasted and heated through.
- Add the cooked eggs back into the wok along with the thawed peas. Mix thoroughly to combine all ingredients evenly.
- Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Continue stir-frying for another 2-3 minutes, ensuring the sauces are evenly distributed and the rice is hot.
- Season with salt and black pepper to taste. Adjust soy sauce if needed for more saltiness or flavor.
- Remove from heat and garnish with sliced spring onions. Serve immediately for the best texture and flavor.
Tips
- Use day-old rice: Freshly cooked rice tends to be too moist and sticky. Refrigerated rice dries out slightly, making it ideal for fried rice.
- Customize your add-ins: Diced cooked chicken, shrimp, or vegetables like bell peppers or carrots can be added for variety.
- Avoid over-stirring: When frying, keep the ingredients moving quickly to prevent sticking and to develop a slightly toasted flavor.
- Adjust seasoning: Soy sauce and oyster sauce vary in saltiness; add gradually and taste as you go to avoid oversalting.
Serving Suggestions
Serve this hearty egg fried rice as a main course alongside steamed dumplings or spring rolls. It also pairs beautifully with stir-fried vegetables or a light Asian-inspired salad. For extra protein, top with a fried egg or serve with grilled chicken or tofu on the side.
Variations
To diversify the flavor, consider adding different ingredients such as diced ham, cooked shrimp, or vegetables like bell peppers, corn, or shredded carrots. You can also swap the soy sauce for tamari or coconut aminos to make it gluten-free. For a spicy kick, add chopped chili peppers or a dash of chili oil. Experimenting with herbs like cilantro or basil can add fresh flavor notes.
Storage and Reheating
Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 1-2 minutes, stirring halfway through, or sauté in a hot skillet for 3-4 minutes until heated through. Be cautious not to overcook, as rice can become dry or mushy if over-reheated.
Frequently Asked Questions
Can I use fresh rice instead of leftover rice?
Yes, fresh rice can be used, but it’s best to spread it out on a tray and let it cool completely before stir-frying. This helps prevent clumping and results in a better texture.
How do I prevent the eggs from sticking or becoming rubbery?
Cook the eggs gently over medium heat until just set, then remove from the pan promptly. Scrambling eggs quickly and not overcooking them ensures a tender, fluffy texture that integrates well into the fried rice.
Can I make this recipe vegan?
Absolutely. Use tofu or tempeh instead of eggs, and replace soy sauce with a vegan-friendly alternative like coconut aminos. You can also add more vegetables for added flavor and nutrition.
What type of rice works best for fried rice?
Long-grain or jasmine rice is ideal because of its fluffy texture and ability to stay separate when stir-fried. Always use rice that has been chilled and preferably cooked a day ahead for optimal results.
Is it necessary to scramble all 12 eggs at once?
While you can scramble all eggs together, some cooks prefer to cook them in batches or in the same pan to control texture and prevent overcrowding. For this recipe, scrambling all at once works well due to the large quantity.
What if I don’t have oyster sauce?
Oyster sauce adds umami and richness, but if you’re vegetarian or allergic, you can omit it or substitute with mushroom soy sauce or a splash of vegetarian stir-fry sauce for similar flavor enhancement.
Related
- 3 Egg Angel Food Cake Recipe: Light and Fluffy Dessert
- 3 Egg Sponge Cake Recipe: Light, Fluffy, and Perfect
- 3 Egg Pound Cake Recipe: Moist, Rich, and Perfectly Simple