Egg fried rice is a comforting, versatile dish that combines fluffy rice with savory eggs, making it perfect for a quick weeknight meal or a satisfying lunch. This 7-egg version elevates the classic by adding extra richness and flavor, resulting in a hearty, protein-packed dish that is easy to customize and sure to please.
Ingredients
- 3 cups cooked jasmine or long-grain rice (preferably day-old)
- 7 large eggs
- 2 tablespoons vegetable oil or sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped scallions (green parts only)
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon sesame oil (for finishing)
- Salt and freshly ground black pepper to taste
- Optional: peas, diced carrots, cooked shrimp or chicken for added protein
Instructions
- Prepare the rice: Use cooked rice that has been refrigerated for at least 4 hours or overnight. If using freshly cooked rice, spread it on a baking sheet to cool quickly and prevent clumping.
- Beat the eggs: In a bowl, whisk together all 7 eggs until fully combined. Season lightly with a pinch of salt.
- Scramble the eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, gently stirring, until just set but still slightly runny. Remove the eggs from the pan and set aside.
- Sauté aromatics: In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add rice and stir-fry: Increase the heat to high. Add the rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly crispy.
- Combine eggs with rice: Push the rice to one side of the pan. Add the scrambled eggs back into the cleared space and break them apart with a spatula. Mix everything together thoroughly.
- Season and finish: Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to evenly coat the rice. Adjust seasoning with salt and pepper as needed. Mix in chopped scallions and any optional vegetables or proteins.
- Serve immediately: Transfer the fried rice to serving dishes while hot. Garnish with additional scallions if desired.
Tips
- Use day-old rice for the best texture; fresh rice tends to be too moist and sticky. If using freshly cooked rice, spread it out on a tray to cool quickly.
- Feel free to customize with your favorite add-ins like diced ham, cooked shrimp, or vegetables such as peas and carrots.
- Be careful not to overcook the eggs; they should remain soft and slightly runny when mixed into the rice.
- For extra flavor, toast some sesame seeds or add a drizzle of chili oil before serving.
Serving Suggestions
Egg fried rice pairs beautifully with Asian-inspired dishes such as stir-fried vegetables, sweet and sour chicken, or crispy spring rolls. It also works well as a standalone vegetarian meal when loaded with vegetables and tofu.
Variations
For a different twist, try adding cooked proteins like diced chicken, shrimp, or tofu. You can also incorporate vegetables such as bell peppers, snap peas, or corn for added color and nutrition. Swap soy sauce for tamari or coconut aminos for gluten-free versions, or add a dash of hot sauce for some heat.
Storage and Reheating
Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second bursts, stirring in between, until hot. Alternatively, reheat in a skillet over medium heat with a splash of oil, stirring until warmed through. Avoid reheating multiple times to maintain freshness and flavor.
Frequently Asked Questions
Can I make egg fried rice with fresh rice?
Yes, but it’s best to use cooled, day-old rice for optimal texture. Fresh rice tends to be too moist and can result in clumpy fried rice.
How do I prevent the rice from sticking together?
Using refrigerated rice helps prevent clumping. Also, stir-frying over high heat and breaking up rice with a spatula during cooking keeps the grains separate.
Can I omit the eggs or make it vegan?
Absolutely. For a vegan version, replace eggs with scrambled tofu or omit eggs altogether. Add more vegetables or plant-based proteins for added richness.
What’s the best oil for frying fried rice?
Vegetable oil, canola oil, or sesame oil work well. Sesame oil adds a nutty flavor but is best used in small amounts or as a finishing touch.
How do I make the fried rice more flavorful?
Use quality soy sauce, add a splash of oyster or fish sauce, and finish with sesame oil. Incorporating aromatics like garlic and scallions also boosts flavor.
Can I freeze egg fried rice?
Yes, but it’s best to freeze in individual portions in airtight containers. Reheat thoroughly before eating, but note that texture may change slightly after freezing.
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