Egg Fried Rice

egg fried rice

Egg fried rice has a rich and fascinating history, with its roots tracing back to Chinese cuisine. It’s a dish that evolved over centuries and became popular around the world for its simple yet flavorful combination of rice, eggs, and seasonings.

Egg fried rice became known outside of China as Chinese food spread to other parts of the world, particularly through Chinese immigrant communities in places like the United States, the United Kingdom, and Southeast Asia. The dish’s popularity surged with the rise of Chinese restaurants worldwide, especially in the mid-20th century.

Today, egg fried rice is considered both a comfort food and a street food in many parts of the world. It’s versatile and can be made with various proteins, vegetables, and spices depending on individual preferences. It also represents a connection to traditional home-cooked Chinese meals, with people often using leftovers to make a quick and satisfying dish.

In addition, egg fried rice has been adapted in many cuisines worldwide, and it’s now a beloved dish in places as diverse as Latin America, the Middle East, and Europe.

egg fried rice

Here’s a simple and delicious recipe for Egg Fried Rice—a quick, flavorful dish that’s perfect as a side or a main!

Ingredients:

  • 2 cups cooked rice (preferably cold and a day old for the best texture)
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil (or sesame oil for extra flavor)
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (like peas, carrots, and corn—frozen works well)
  • 2-3 cloves garlic, minced
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon oyster sauce (optional, for extra depth of flavor)
  • 1 teaspoon sesame oil (optional, for added flavor)
  • Salt and pepper to taste
  • 2-3 green onions (scallions), sliced (for garnish)

Instructions:

  1. Prepare the Rice:
    • If you’re using freshly cooked rice, let it cool down completely before using it for fried rice. Cold rice works best as it’s drier and doesn’t turn mushy when fried.
  2. Scramble the Eggs:
    • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble them until fully cooked (about 1-2 minutes). Once done, transfer the eggs to a plate and set aside.
  3. Cook the Vegetables:
    • In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
    • Add the mixed vegetables and stir-fry for another 2-3 minutes until they’re heated through.
  4. Fry the Rice:
    • Add the cold rice to the pan, breaking up any clumps. Stir-fry the rice for about 3-4 minutes until it’s heated through and starting to get a little crispy.
  5. Add Sauces and Season:
    • Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir everything together until the rice is evenly coated. Season with salt and pepper to taste.
  6. Combine with Scrambled Eggs:
    • Add the scrambled eggs back to the pan and mix them into the rice. Stir-fry everything for another 1-2 minutes until everything is combined and hot.
  7. Garnish and Serve:
    • Top the egg fried rice with sliced green onions for a fresh touch and serve immediately.

Tips:

  • Customize with protein: You can add cooked chicken, shrimp, or pork if you’d like a more hearty dish.
  • For extra flavor: Add a dash of white pepper or a sprinkle of chili flakes if you like a bit of heat.
  • Use day-old rice: Fresh rice can become mushy in fried rice. Day-old rice that’s been chilled in the fridge works best, as it’s drier and helps create that perfect texture.

Enjoy your Egg Fried Rice! It’s quick, easy, and so tasty!

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