Fried rice is a popular dish worldwide, especially egg fried rice. It’s now one of the top choices at restaurants and has gained high popularity globally. When you taste it, you’ll fall in love with its flavor.
Why food lovers like it most?
Food lovers enjoy fried rice the most because it’s versatile, flavorful, and customizable with various ingredients. It’s a comfort food that offers a perfect balance of textures and tastes, making it a satisfying meal for a wide range of palates. Additionally, its simplicity and the endless variations available at restaurants worldwide make it a favorite choice.
Ingredients:
- 2 cups cooked, cold rice (preferably day-old)
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 onion, finely chopped
- 1/2 cup mixed vegetables (carrots, peas, corn)
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- Salt and pepper to taste
Instructions:
Prepare the Ingredients:
- Ensure the rice is cool and separated. Break apart any clumps with your hands or a fork.
Heat the Pan:
- Heat a large skillet or wok over medium-high heat and add 1 tbsp of oil.
Cook the Eggs:
- Pour in the beaten eggs and scramble them. Break them into small pieces as they cook. Once done, remove the eggs from the pan and set aside.
Sauté the Vegetables:
- Add the remaining oil to the pan. Toss in the mixed vegetables (and garlic/ginger, if using) and sauté for 2-3 minutes until tender.
Add the Rice:
- Push the vegetables to one side of the pan and add the rice. Stir-fry the rice, mixing it well with the vegetables.
Season with Soy Sauce:
- Drizzle soy sauce over the rice and stir to evenly coat. Add sesame oil if desired.
Combine the Eggs:
- Return the scrambled eggs to the pan and mix everything together. Stir-fry for another 1-2 minutes.
Finish with Green Onions:
- Sprinkle chopped green onions on top and give it a final toss. Adjust seasoning with salt and pepper if needed.
Nutritions:
- Calories: 300–400 kcal
- Protein: 7–12 grams
- Eggs are a key source of protein.
- Carbohydrates: 40–50 grams
- Mostly from white rice.
- Fat: 8–14 grams
- Includes fat from eggs, cooking oil, or butter.
- Fiber: 1–3 grams
- From vegetables like peas, carrots, or green onions.
- Sodium: 500–900 mg
- Can vary depending on the amount of soy sauce or seasoning used.
- Cholesterol: 120–200 mg
- Eggs contribute significantly to cholesterol content.