Description
Easy Egg Fried Rice
Inspired by a Sunday brunch visit to a bustling Chinese restaurant, this easy egg fried rice recipe brings all the authentic flavors of restaurant-style fried rice right to your kitchen. Thanks to a friendly chef, we’ve got all the secrets to make this delicious dish—perfectly crispy yet moist and full of flavor. No need to order takeout when you can create this simple, tasty meal in just a few minutes at home!
400 g cooked rice
1/2 cup oil
1 tsp butter (optional)
10 prawns
1/2 cup onion, finely chopped
1 cup mixed veggies
3 eggs
3 tbsp soy sauce
2-3 tbsp water
1/4 cup spring onion (optional)
Directions:
1. Cook prawns in oil and butter.
2. Brown onions, then stir-fry eggs.
3. Mix rice, veggies, and soy sauce, cooking until lightly crispy.
4. Stir in prawns and serve.
Prep Time: 10 mins
Kcal: 997
Step-by-Step Guide
1. Prepare Ingredients: Ensure your rice is cooked and completely cooled (day-old rice works best). Finely chop the onion and spring onion. Beat the eggs in a bowl. Have your mixed veggies (like peas, carrots, corn) and soy sauce ready.
2. Cook the Prawns: Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Add the prawns and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
3. Scramble the Eggs: In the same wok, add a bit more oil. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the prawns.
4. Stir-Fry Aromatics & Veggies: Add the remaining oil. Add the chopped onion and stir-fry for 1-2 minutes until translucent. Add the mixed veggies and stir-fry for another 2-3 minutes until heated through.
5. Combine and Crisp: Add the cooled rice to the wok. Use your spatula to break up any clumps. Pour the soy sauce and water evenly over the rice. Stir-fry continuously for 4-5 minutes, allowing the rice to get slightly crispy.
6. Final Mix: Return the cooked prawns and scrambled eggs to the wok. Add the chopped spring onions. Toss everything together for one final minute until heated through. Serve immediately.
Serving Suggestions
This versatile fried rice can be a meal on its own or a perfect side. For a complete restaurant-style dinner, serve it alongside dishes like sweet and sour chicken, beef with broccoli, or spring rolls. Garnish with extra spring onions, a sprinkle of sesame seeds, or a drizzle of chili oil for extra heat. A simple cucumber salad makes a refreshing accompaniment to balance the savory flavors.
How-to Summary
To make perfect egg fried rice: use cold, day-old rice for the best texture. Cook your proteins (prawns, eggs) separately first and set aside. Stir-fry your aromatics and veggies in a very hot wok. Add the rice, soy sauce, and a splash of water to help distribute the sauce. Finally, toss everything together just before serving for maximum flavor and texture.
Frequently Asked Questions
Can I use freshly cooked rice? It’s not recommended. Fresh rice is too moist and will become mushy when stir-fried. Using cold, day-old rice ensures your fried rice is perfectly dry and gets those desirable crispy bits.
What can I use instead of prawns? You can easily substitute with diced chicken, char siu pork, or firm tofu for a vegetarian version. Cook your chosen protein thoroughly before following the same steps.
My fried rice is sticking to the wok. What did I do wrong? This usually means your wok wasn’t hot enough before adding ingredients or you didn’t use enough oil. Ensure your wok is smoking hot and that you are stir-frying constantly.
Can I make this ahead of time? Fried rice is best served immediately. Reheating can make the rice soft. If you must, reheat it in a wok or skillet over high heat to try and recrisp it.
Is the butter necessary? The butter is optional but highly recommended. It adds a rich, savory depth of flavor (known as “wok hei” or breath of the wok) that elevates the dish from good to restaurant-quality.
Common Mistakes to Avoid
- Using Warm, Fresh Rice: This is the #1 mistake, leading to soggy, clumpy fried rice.
- Overcrowding the Wok: Adding everything at once steams the ingredients instead of frying them. Cook in stages.
- Not Using High Enough Heat: Fried rice requires intense, continuous heat to achieve the right sear and texture.
- Over-stirring: Let the rice sit for 20-30 seconds in the hot wok to develop a slight crust before stirring again.
- Adding Soy Sauce Directly to the Rice: Pour it around the sides of the wok so it sizzles and reduces slightly before mixing in.
Conclusion
Mastering this easy egg fried rice recipe means you can consistently create a flavorful, satisfying dish that rivals your favorite takeout. The keys are simple: cold rice, high heat, and cooking components in the right order. By following this guide and avoiding common pitfalls, you’ll have a versatile, delicious base recipe that you can customize endlessly with your favorite proteins and vegetables. Say goodbye to mediocre fried rice and enjoy restaurant-quality results at home.