Egg Fried Rice with Vegetables
This easy recipe with fresh vegetables is even better than your favorite takeout joint. You can skip the delivery and make your superior version of this classic fried rice recipe at home.
Servings: 4 people
Calories: 456kcal
Ingredients
- 2 cups rice uncooked
- 2 tablespoon olive oil extra virgin
- 2 eggs
- 1 carrots large, chopped
- 1 green onion chopped
- 1 onion chopped
- 1 clove garlic minced
- 2 tablespoon soy sauce reduced-sodium
- salt and pepper to taste
Instructions
- Prepare the Rice: Start by cooking it according to package instructions and allow it to cool completely. Chilled rice works best for fried rice as it doesn’t clump together. It is best to use day-old rice, so you should plan accordingly. If you are cooking the rice before making this fried rice, when rice is cooked, fluff it with the fork and add one tbs butter. Let it sit in the fridge for about 30 minutes to chill.
- Prepare the Vegetables: Chop the vegetables into small pieces for even cooking.
- Scramble the eggs: You have two options here. You can add oil in a separate pan, scramble the eggs and set them aside. Or, in a large skillet or large wok where you’ll be making fried rice, heat the oil over medium heat, pour the beaten eggs into the hot pan, and scramble them until they are fully cooked but still slightly moist. Remove from pan and set aside.
- Cook the vegetables: Add the chopped vegetables to the non-stick pan or wok and stir-fry until they become tender-crisp. Start with the carrots and cook for several minutes, then add onions and cook for 3-4 minutes, then add green onions at the end. Add salt and black pepper for seasoning, and add minced garlic. Another option to scramble the eggs is to create a space in the center of the pan by pushing the vegetables to the sides. Pour the beaten eggs into the center of the pan and let them cook for a moment until they start to set. Once the eggs solidify, gently scramble them with a wooden spoon.
- If you scrambled eggs in step 3, add them to the cooked veggies and give it a good stir.
- Mix everything together: Add the cold, cooked rice to the pan, breaking up rice clumps. Toss everything together thoroughly, ensuring the eggs and vegetables are evenly distributed throughout the rice.
- Season and Flavour: Drizzle soy sauce over the rice and continue tossing to coat the rice evenly. Adjust the seasoning with salt and pepper according to your taste preferences. Some people like adding oyster sauce to the fried rice, so feel free to add it here. I typically don’t add it to mine.
- Serve Hot: Once the rice is heated through and evenly seasoned, remove it from the heat, and serve immediately. You can garnish the dish with chopped scallions or a sprinkle of sesame seeds.
Video
Notes
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Rice – you can use Jasmine rice, Basmati rice, or long grain rice. I never tried making it with short grain rice, so I can’t comment on the final result. You can choose either white or brown rice; adjust the cooking time as brown rice takes longer to cook.
- Olive oil – I prefer olive oil, but you can use vegetable oil, sesame oil, avocado oil, or any other cooking oil you choose.
- Mixed vegetables – I used carrots and green onions in this recipe, but you can add any other vegetable you choose (green peas and corn being the common ones in Chinese fried rice).
- Soy sauce (adjust according to taste and add extra soy sauce if preferred) – I use reduced-sodium soy sauce from Whole Foods.
Nutrition
Serving: 1person | Calories: 456kcal | Carbohydrates: 79g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 551mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2697IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg
