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By Chris Joe
5 from 43 votes
Nov 03, 2023, Updated Nov 20, 2023
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Egg Fried Rice is my GO-TO recipe when I don’t know what to eat and I need to clean out the fridge! I always have the ingredients needed to make this for a quick & easy meal!
Egg Fried Rice, a beloved classic in Asian cuisine, is a flavorful and satisfying dish that combines fluffy rice, scrambled eggs, and a medley of ingredients. The secret to achieving the perfect Egg Fried Rice lies in mastering a few key techniques. In this blog post, we’ll share essential tips that will elevate your Egg Fried Rice to restaurant-quality perfection.
Watch the Egg Fried Rice Recipe Video Below!
Ingredients
You only need a few ingredients to make this delicious Egg Fried Rice. Here is what you’ll need to make it!
- 1.5cupswhite jasmine riceat least one day old (dried out overnight in the refrigerator)
- 3eggs
- 3clovesgarlicchopped
- 1tbspgingerchopped
- 4scallionsthinly sliced, whites and greens separated
- 1cupfrozen mixed vegetablesor raw
- 1/4tspwhite pepper
- 1/2tbspsugar
- 1tspsalt
- 1/4tspmsg
- 1tbspsoy sauce
- 2tbspneutral oilI used avocado oil
Key Ingredient Tips for Egg Fried Rice
INGREDIENTS TIPS
VEGETABLES
You can use either fresh or frozen! The cooking time is similar for both, since the vegetables are so small, they’ll still cook quickly frozen. I used frozen because that’s what I had on hand!
RICE
Do not use freshly steamed rice! The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your fried rice soggy and mushy.
PROTEIN
I chose not to add protein but if you want, you can always add it! Popular choices are chicken, shrimp, sausage, or spam!
MSG
As always, this is optional 🙂
WHITE PEPPER
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
NEUTRAL OIL
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Korean food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
Do you add egg or rice first in Egg Fried Rice?
Once my vegetables are cooked, I push them to the side and add some more oil to the pan, then fry my eggs until 80% cooked through. I add my rice after the egg then quickly mix them together to marry them together for a delicious and fragrant fried rice!
What gives Chinese Fried Rice its taste?
Chinese fried rice uses ingredients like garlic, ginger, white pepper, msg, and soy sauce to give it an incredibly aromatic flavor with lots of umami! Additionally, I love cooking my fried rice dishes in a wok to add a smoky element or wok hei to the final dish.
Top Recipe Tips for Egg Fried Rice
RECIPE TIPS
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference! In this recipe, I used frozen vegetables that were already the same size but if you are using fresh, make sure they are cut similar in size.
CRUMBLE YOUR OLD RICE
I like to crumble my rice (I’ve found that dried out rice gets clumpy) – this helps each rice grain get cooked and coated in all of the delicious flavors!
If you liked this Egg Fried Rice recipe, check out some of my other popular meat and side dish recipes!
- Orange Chicken
- Din Tai Fung Fried Rice
- Panda Express Chow Mein
- Sesame Chicken
- Mongolian Beef
5 from 43 votes
Egg Fried Rice
By: Chris Joe
Servings: 4
Prep: 10 minutes mins
Cook: 10 minutes mins
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Egg Fried Rice is my GO-TO recipe when I don't know what to eat and I need to clean out the fridge! I always have the ingredients needed to make this for a quick & easy meal!
Ingredients
- 1.5 cups white jasmine rice, at least one day old (or dried out in the refrigerator)
- 3 eggs
- 3 cloves garlic, chopped
- 1 tbsp ginger, chopped
- 4 scallions, thinly sliced, whites and greens separated
- 1 cup frozen mixed vegetables, or raw
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1 tbsp soy sauce
- 2 tbsp neutral oil, I used avocado oil
- 1 tsp toasted sesame oil
US Customary – Metric
Instructions
Cook 1 1/2 cups white jasmine rice and lay on a sheet tray to dry out in the fridge for 1-2 days.
Chop garlic, ginger, and scallions and prepare 1 cup frozen vegetables and set aside. Separate your scallion white from the scallion greens. Scramble 3 eggs in a bowl and set aside.
Over high heat, add 2 tbsp of avocado oil to your pan and fry your scallion whites, garlic and ginger for 15 seconds then add your frozen veggies and cook for 1-2 minutes.
Move veggies to the side of your pan and add another 1/2 tbsp of oil, then add your eggs and scramble until about 80% cooked.
Add your rice and mix for 1-2 minutes. Then add your soy sauce and seasonings and continue cooking for another 1-2 minutes and add your scallion greens. Taste and adjust seasoning to your preference. Finish with sesame oil, mix and enjoy!
Additional Info
Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
