Have you ever craved a simple yet delicious meal that’s quick to whip up?
Look no further – our homemade egg fried rice is here to satisfy your taste buds!
This classic Asian dish is a go-to favorite, and with a few easy steps, you can bring the flavors of the orient right into your kitchen.
Check out my other Fried Rice Recipes:
Kimchi Fried Rice
Steak Fried Rice
Background and Origins:
Egg fried rice has a rich history, originating from Chinese cuisine and spreading its delicious influence across various Asian cultures.
It’s a practical way to repurpose leftover rice into a tasty and fulfilling meal.
The simplicity of its ingredients and cooking process makes it a staple in many households.
Flavors, Textures, and Overall Taste Profile:
The magic of egg fried rice lies in its perfect balance of flavors and textures.
Savory oyster sauce and soy sauce create a delectable umami taste, while minced garlic adds a delightful aroma.
The combination of fluffy rice, crunchy carrots, and the silkiness of scrambled eggs offers a satisfying mix of textures.
Each mouthful bursts with a symphony of flavors that will keep you coming back for more.
Tips and Techniques:
- Chilled Rice Magic: For the best results, use leftover chilled rice. This helps prevent the grains from sticking together, ensuring a light and fluffy texture.
- Well-Crafted Eggs: Creating a well in the center of the wok for the scrambled eggs allows them to develop their unique texture before being mixed into the rice. This ensures that every grain gets coated with the rich egg flavor.
- Personal Touch: Feel free to customize the recipe by adding your favorite veggies or protein. The beauty of egg fried rice lies in its versatility – make it your own!
- Balancing Act: Adjust the amount of oyster sauce, soy sauce, and other seasonings to suit your taste. The key is finding the perfect balance that makes each bite a delight.
Egg Fried Rice
Ingredients
- 3 cups Leftover rice (preferably chilled)
- 3 Eggs beaten
- 2 Carrots finely diced
- 3 cloves Garlic minced
- 3 tbsp Vegetable Oil
- 2 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 tbsp Sesame Oil
- 4 Scallions (white and green parts separated)
Instructions
- Make sure your leftover rice is chilled, as it helps prevent the rice from sticking together.Finely dice the carrots and mince the garlic.Beat the eggs in a bowl and season with a pinch of salt and pepper.Slice the scallions, separating the white and green parts.
- Heat 2 tablespoons of vegetable oil in a large wok or pan over medium-high heat.Add the minced garlic and sauté for about 30 seconds until fragrant.Add the diced carrots and stir-fry for 2-3 minutes until they start to soften.
- Add the chilled leftover rice to the wok. Break up any clumps and stir-fry for a few minutes until the rice is heated through and well combined with the vegetables.
- Push the rice mixture to the sides of the wok, creating a well in the center.
- Pour the beaten eggs into the well and let them sit for a moment until they begin to set.Scramble the eggs with a spatula and mix them into the rice and vegetables.
- Add oyster sauce, soy sauce, and sesame oil to the mixture. Stir well to evenly coat the rice with the sauces.
- Add the sliced green parts of the scallions and stir-fry for an additional 1-2 minutes.
- Taste the fried rice and adjust the seasoning with salt and pepper if needed.
- Transfer the egg-fried rice to a serving dish, garnish with the remaining white parts of the scallions, and serve hot.