EGG FRIED RICE
The first time I made egg fried rice was at the request of my husband and honestly I had no idea what I was doing with it. I read a few recipes and watched a few cookies videos and when I had a bit of a clue, I just went for it.
This is not traditional by any means so I didn’t do a specific grocery shop for this recipe. I decided that it would be a good way to use all the leftover vegetables in the fridge and freezer. I used spices which I knew and loved because I wanted to be sure it would taste good, especially as it was the first time I was going to make it.
A lot of the recipes suggested that using day old boiled rice would be best for the dish however I didn’t have any. So I boiled the rice a little while before I needed it. This did help to drain all the water out because the rice was sitting in a colander for almost an hour. I threw in all the vegetables I had in the fridge and I was especially glad I had spring onions to hand because they always look great as a garnish and have a nice flavour in my opinion. Overall the dish came out really well and since I have experimented with lots of different flavours; adding chicken as well for extra protein and flavour.
WHY YOU’LL LOVE EGG FRIED RICE
- Quick and easy to prepare: Egg fried rice is a simple and quick dish to prepare and requires basic ingredients like rice, eggs, vegetables.
- Versatile: Egg fried rice is very versatile and can be customised by adding your favourite vegetables, proteins or seasonings to suit your taste preferences.
- Balanced Flavours: The combination of fluffy rice, scrambled eggs, and spices create the balance of flavours.
- Comforting: Egg fried rice is a really comforting dish. It’s simple and satisfying in nature making it a go-to option for a quick and comforting meal.
- Different textures: The various textures of vegetables as well as the eggs and rice contribute to its appeal. The fluffy rice, tender scrambled eggs and crunchy vegetables create the perfect dish.
- Utilise leftover rice: This dish is a great way to use leftover rice, and you can adapt the recipe based on what ingredients you have on hand. Leftover vegetables, proteins, or cooked rice from a previous meal can be repurposed into a delicious batch of egg fried rice.
INGREDIENTS YOU’LL NEED
Rice – Pick your favourite rice, I went with a basmati and ideally boil the day before. If you don’t have any boiled rice then try and boil at least an hour before using.
Chicken – You can use breast or leg chicken and cut into small bitesize pieces. This gives it a better presentation and its generally just easier to eat.
Eggs – Getting a good ratio of eggs to the rice is key, I used 6 eggs for 250g of rice which I found to be a good amount.
Seasoning – Salt, Black pepper, Cumin powder, Chilli flakes, Coriander powder, Garlic Powder – You can really use whichever spices you like and adjust the salt and spice levels to suit your preference.
Vegetables – Frozen mixed vegetables, Bell pepper, Tomato, Cabbage, Coriander, Spring Onions – Use your favourite vegetables for this rice dish. I used a mix of frozen and fresh vegetables to add plenty of flavour and texture to the dish. Save some chopped spring onions for the top as a garnish as it will elevate the presentation.
Oil – You will need some oil to fry off the vegetables so pick any neutral or coconut oil.
TOP TIPS FOR THE BEST EGG FRIED RICE
- Use Cold, Cooked Rice: Fried rice turns out best when made with cold, previously cooked rice as the cold rice helps to prevent clumping.
- Prep the Ingredients Before Cooking: Chop all of your ingredients and get everything ready before you start cooking. Fried rice comes together quickly, so having everything prepped in advance ensures an efficient cooking process.
- Use Day-Old Rice: Where possible, use rice that’s been cooked and refrigerated for at least a day. This will dry out the rice and prevent them from becoming sticky during stir-frying.
- High Heat is Key: Stir-fry the ingredients on high heat.
- Don’t Overcrowd the Pan: Stir-fry the ingredients in batches if needed, especially if you’re making a large quantity. By overcrowding the pan, it will lead to steaming rather than frying, which will affect the texture of the rice.
MORE TIPS
- Add Vegetables at the Right Time: Add vegetables that require more cooking time, such as carrots or peppers earlier in the process. Softer vegetables like cabbage or green onions can be added later to retain their crispness.
- Garnish with Herbs: Stir in fresh herbs, such as coriander or green onions at the end of cooking for a burst of freshness and colour.
- Customise – Use the vegetables, protein and spices of your choice.
OTHER RECIPES YOU MAY LIKE
Pilau rice – Pilau Rice – My Simple Eats
Chicken and Red Pepper Cous-cous – Chicken and Red Pepper Cous-Cous – My Simple Eats
Lemon and Garlic Basa Fish = Lemon and Garlic Basa Fish – My Simple Eats
CONCLUSION
Egg fried rice is a comforting and versatile dish which can be the perfect way to repurpose leftover rice. You can use whichever vegetables you have in your fridge and pick your protein of choice such. If you eat meat then you can try chicken or meat of choice but you want a vegetarian dish then tofu is a great addition. Tofu has a great texture and flavour in my opinion and can be flavoured to your tasting. My recipe is by no means authentic and I adjusted the flavours to suit my preference. You can add in spice for a kick or leave it out if you want a milder flavour. I would recommend garnishing with fresh herbs such as coriander because it will add a lovely flavour to the dish.
Egg Fried Rice
Ingredients
- 250 g Rice
- 250 g Chicken pieces (breast or leg)
- 6 Eggs
- 2 tsp Salt
- 1.5 tsp Black pepper
- 1.5 tsp Cumin powder
- 1.5 tsp Chilli flakes
- 1 tsp Coriander powder
- 1.5 tsp Garlic Powder
- 3/4 Cup Oil
- 100 g Frozen mixed vegetables
- 1 Bell pepper Sliced
- 1 Tomato cubed
- Cabbage thinly sliced
- Handful Coriander Chopped
- 8 Spring Onions Chopped
Instructions
- Boil the rice by adding a litre of boiling water to a pot over a high heat and add in the rice and 1.5 tsp salt. Make sure you stir the rice occasionally to prevent it from sticking together and boil until the rice grains are soft. Strain the rice and leave to the side (this dish will also work with leftover rice).
- In a pan or skillet, add in the oil and allow it to heat up. Add in the chicken and start to fry; add in the salt and all the spices and mix into the chicken.
- Once the chicken starts to cook add in the frozen mixed vegetables then after a few minutes, add in the sliced pepper.
- Continue cooking on a high heat and mix often to prevent it from burning. Add in the spring onions and mix.
- Once the chicken is cooked through add in the cabbage and then shortly after adding in the tomato.
- Once the mixture looks cooked, add in the rice and coriander and stir until fully combined. Serve and enjoy!
