Honestly, egg fried rice has grown into our go-to solution for evenings when time is short, and appetites run high. Its beauty lies in its simplicity and flexibility. A forgotten cup of leftover rice in the fridge becomes the hero of the meal instead of getting chucked away. You can throw in any lingering veggies from your crisper drawer, and like magic, a scrumptious meal is born with minimal fuss and maximum flavor.
We all have those nostalgic dishes that tug at our heartstrings, and egg fried rice is definitely one of mine. It’s perfect for busy parents and anyone seeking the ease of a one-pan wonder without skimping on taste. So, whether you’re introducing a little one to the joys of a home-cooked meal or just trying to satisfy a midnight craving, why not give this egg fried rice a whirl? I promise, it’s a dish that comes together as easily as it disappears — and that’s a win in my book. Alright, time to gather the ingredients and dive right in!
How to Make Egg Fried Rice
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Ingredients:
- 1 cup water
- ½ teaspoon salt
- 2 tablespoons soy sauce
- 1 cup instant rice (uncooked)
- 1 teaspoon vegetable oil
- ½ onion (finely chopped)
- ½ cup green beans or peas (sliced)
- 1 large egg (lightly beaten)
- ¼ teaspoon black pepper (ground)
Directions:
- Start by mixing together the water, soy sauce, and salt in a medium saucepan. Get it boiling over medium heat.
- Add the uncooked rice, remove from heat, cover the pan, and let it sit undisturbed for around 5 minutes to let the rice absorb the flavors.
- Meanwhile, warm the vegetable oil in a skillet or wok on medium heat.
- Add in the finely chopped onions and the green beans or peas, sautéing for 2 to 3 minutes until they are tender.
- Pour the lightly beaten egg into the skillet and scramble gently, cooking it for about 2 minutes until set.
- Stir in the soaked rice and combine it well with the egg mixture in the skillet.
- Season with black pepper, making sure all ingredients are well combined. Serve hot!
No Soy Sauce? Try These Alternatives
If you’re out of soy sauce or watching your sodium intake, you can substitute it with tamari for a gluten-free option or coconut aminos for a soy-free version. Alternatively, adjust the flavor with a splash of Worcestershire sauce mixed with a little vinegar for acidity. Each of these substitutions will offer a unique twist while still complementing the dish beautifully.
Best Ways to Store Leftover Egg Fried Rice
To keep your egg fried rice fresh, transfer any leftovers into an airtight container and pop it in the refrigerator. It should stay good for up to 3 days. If you’re looking to enjoy it later, egg fried rice can also be frozen. Place it in a freezer-safe bag, remove as much air as possible, and freeze for up to a month. To reheat, thaw it in the fridge overnight and warm it on the stove or microwave until heated through.
The Best Accompaniments for Egg Fried Rice
Egg fried rice is versatile enough to stand alone, but it pairs like a charm with dishes like sweet-sour chicken or teriyaki beef for a complete meal. Add freshness with a side of cucumber salad or a light miso soup. For groovy garnish, a sprinkle of spring onions or toasted sesame seeds really cranks up the flavor!
Cooking Hacks to Elevate Egg Fried Rice
A handy tip for the perfect fried rice is to always use cold, pre-cooked rice. This helps to prevent clumping when frying. If you’ve freshly cooked it, spread it on a baking sheet and refrigerate for 30 minutes. And remember to use a hot wok or pan to get those delightful toasted bits!
How to Make Egg Fried Rice Shine in Any Season
In the summer, toss in some fresh corn kernels or zucchini slices to embrace seasonal flavors. During winter months, diced carrots or cabbage can be used for a hearty twist. Spring onions in spring add zest, whereas in fall, a dash of nutmeg can bring warmth to the dish.
FAQs:
Can I use freshly cooked rice for this dish?
Yes, you can use freshly cooked rice; however, ensure it is cooled for at least 30 minutes on a baking sheet in the fridge before using. Chilling helps achieve separate grains and prevents the rice from sticking together when frying.
What can I do if I don’t have instant rice?
If you don’t have instant rice, regular rice will work well too, though it will require a longer cooking time. Cook it per packaging instructions in advance, then let it cool before using as you would with instant rice in the recipe.
How can I make this dish vegetarian-friendly?
This dish is already quite vegetarian-friendly, but if you wish to avoid eggs, you can substitute them with tofu or plant-based egg alternatives to maintain a similar texture and protein content.
Can I make this dish gluten-free?
Absolutely! To make this dish gluten-free, opt for tamari instead of soy sauce, as tamari has the same savory flavor but doesn’t contain gluten. Ensure that other ingredients are verified as gluten-free to guarantee safety for gluten-intolerant individuals.
What are some variations I could try?
Feel free to experiment by adding proteins like diced chicken, shrimp, or tofu. For a spicy kick, throw in some sliced chili or a dash of sriracha. Additional vegetables such as bell peppers, carrots, or even mushrooms can turn this simple dish into a colorful feast.
How should I reheat egg fried rice?
To reheat, place egg fried rice in a skillet with a little oil over low-medium heat, stirring occasionally until warmed through. Alternatively, use a microwave with a damp paper towel covering the dish to retain moisture, warming it in 1-minute intervals and stirring every cycle to ensure even heating.
Egg Fried Rice
Equipment
- Medium saucepan
- skillet or wok
Ingredients
- 1 cup water
- ½ teaspoon salt
- 2 tablespoons soy sauce
- 1 cup instant rice (uncooked)
- 1 teaspoon vegetable oil
- ½ onion finely chopped
- ½ cup green beans or peas (sliced)
- 1 large egg (lightly beaten)
- ¼ teaspoon black pepper (ground)
Instructions
- In a medium saucepan, combine the water, soy sauce, and salt. Heat the mixture until it reaches a boil.
- Once boiling, add the uncooked rice, remove the pan from the heat, cover it, and let it sit for roughly 5 minutes.
- In the meantime, warm the vegetable oil in a skillet or wok over medium heat.
- In the hot oil, add the chopped onion and green beans (or peas). Sauté these for about 2 to 3 minutes until they are tender.
- Add the beaten egg to the skillet and let it cook for approximately 2 minutes, stirring gently to scramble.
- Once the rice has finished resting, transfer it into the skillet with the egg and vegetable mixture. Combine everything thoroughly.
- Sprinkle black pepper over the mixture and stir well to blend all flavors before serving.
