Egg fried rice is a comforting, versatile dish that combines fluffy rice with savory eggs, making it a perfect quick meal or side. Using 8 eggs creates a rich, hearty flavor that satisfies and fills you up, especially when you want something filling yet simple to prepare.
Ingredients
- 4 cups cooked jasmine or long-grain rice (preferably day-old)
- 8 large eggs
- 3 tablespoons vegetable oil or sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas (thawed)
- 3 green onions, sliced thin
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the rice: Use cooked rice that has been refrigerated for at least a few hours or overnight. This helps prevent clumping and makes the fried rice fluffier.
- Scramble the eggs: In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Crack all 8 eggs into a bowl, whisk thoroughly, then pour into the hot oil. Cook, stirring gently, until just set but still slightly runny. Remove eggs from the pan and set aside.
- Sauté aromatics: In the same pan, add another tablespoon of oil if needed. Add chopped onion and cook until translucent, about 2-3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add rice: Increase heat to high. Add the cooled rice to the pan, breaking apart any clumps with a spatula. Stir well to combine with onions and garlic, cooking for 3-4 minutes to heat through and slightly crisp the rice.
- Combine ingredients: Push rice mixture to one side of the pan. Pour the scrambled eggs back into the cleared space. Let sit for 30 seconds, then gently stir to combine with the rice. Add thawed peas and green onions, stirring to distribute evenly.
- Season and finish: Pour soy sauce and oyster sauce (if using) over the rice mixture. Stir thoroughly to evenly coat all ingredients. Taste and adjust seasoning with salt and pepper as needed. Cook for another 1-2 minutes to ensure everything is heated through.
- Serve hot: Transfer the egg fried rice to serving bowls or plates. Garnish with extra sliced green onions if desired.
Tips
- Use day-old rice for the best texture; freshly cooked rice tends to be too moist and can become mushy.
- Feel free to add cooked proteins like shrimp, chicken, or tofu for a more filling meal.
- Adjust the soy sauce quantity based on your salt preference; start with less and add more if needed.
- If you prefer a less oily dish, reduce the oil to 2 tablespoons and cook the eggs separately if necessary.
- For extra flavor, toast the rice slightly in the pan before adding the eggs and seasonings.
Serving Suggestions
Egg fried rice pairs well with stir-fried vegetables, grilled meats, or as part of a larger Asian-inspired meal. It also makes a great standalone dish for lunch or dinner, especially when topped with a fried egg or a drizzle of chili oil for added spice.
Variations
Customize your egg fried rice by adding ingredients like diced carrots, corn, bell peppers, or cooked bacon. For a vegetarian version, skip the oyster sauce and add extra vegetables or tofu. You can also spice it up with chopped chili peppers or a splash of Sriracha.
Storage and Reheating
Store leftover egg fried rice in an airtight container in the refrigerator for up to 2 days. To reheat, microwave in 30-second intervals, stirring between each, until hot. You can also reheat in a wok or skillet over medium-high heat with a splash of oil for a more authentic texture. Avoid reheating more than 2 days after cooking to ensure freshness and safety.
Frequently Asked Questions
Can I make this recipe with fresh rice?
Yes, but it’s best to use rice that has been cooled and refrigerated overnight. Fresh rice is often too moist and can result in sticky, clumpy fried rice. If you must use freshly cooked rice, spread it on a baking sheet and let it cool completely before stir-frying.
How do I prevent the eggs from sticking or overcooking?
Cook the eggs quickly over medium-high heat until just set, then remove from the pan immediately. Scrambling them separately before adding to the rice helps keep them fluffy and prevents overcooking. Additionally, using a non-stick skillet or wok can make this easier.
Can I add vegetables other than peas?
Absolutely! Common additions include diced carrots, corn, bell peppers, mushrooms, or chopped bok choy. Make sure to cook harder vegetables like carrots first before adding softer ones to ensure even cooking.
Is it necessary to use soy sauce?
While soy sauce adds authentic flavor and saltiness, you can substitute with tamari or coconut aminos for gluten-free options. You can also reduce or omit soy sauce if you prefer a milder taste, but adjust seasoning accordingly.
What if I don’t have oyster sauce?
Oyster sauce is optional but adds depth. You can omit it or substitute with hoisin sauce or a splash of fish sauce for a similar umami flavor. Alternatively, a little sesame oil can enhance the dish’s richness.
Related
- 2 Egg Tiramisu Recipe: Quick and Delicious Homemade Dessert
- 2 Egg Scotch Eggs Recipe: Simple and Delicious Snack
- 2 Egg Shakshuka Recipe: Simple, Flavorful & Perfect Anytime