This egg fried rice is the perfect ‘kitchen sink’ recipe
I love a good egg fried rice, but it can sometimes be daunting to get the flavors right when you make it at home. This recipe breaks it down, in simple steps, using basic ingredients so you get the flavors right every time. No matter which rice you prefer or the number of vegetables or protein you add, this recipe will give you a delicious, truly better than takeout experience every time.
Some key ingredients that make a good egg fried rice
This recipe is very customizable, but there a few ingredients you can’t skip. The egg gives it its name, so don’t go skipping that out. Another important ingredients is prevailed rice. But don’t fret. If you don’t have prevailed rice, I mention a quick trick to mimic them in the recipe notes below, so make you sure to read through. The sauces give the most flavor in this dish. You cannot get the flavors right unless you use soy sauce and sesame oil. These are two key ingredients that you should definitely have in your pantry because they add great flavor. I love using this soy sauce.
This recipe is versatile
You can make so many substitutions to this recipe. Use brown rice if that’s what you prefer. Add some protein to make it more filling. If I’m making this on it’s own I always add chicken. Last week I made this and added chicken and shrimp, and that was utterly delicious. Use any vegetables you have. My favorite are cabbage, carrots and peas, but you can use so many others.
Egg Fried Rice
- 5 cups pre cooked rice (jasmine or basmati) brown or white
- 2 tbsp oil flavorless
- 1 cup diced carrots
- 1½ cups diced cabbage
- 1 bell pepper finely diced
- 1 tbsp vinegar
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- ½ tsp white pepper
- ½ tsp black pepper
- salt to taste
- 2 eggs beaten
- 2 tbsp sesame oil
- 3-4 tbsp soy sauce low sodium
- 1 tbsp oyster sauce optional
- 1 tbsp sriracha or sambal oelek
- 1 tbsp butter
- 1/2 cup green onions thinly sliced
- Start off by heating the oil and sautéing the ginger and garlic for one minute. Then add the carrots, pepper and cabbage with the vinegar, salt, black pepper and white pepper. Sauté for 3 minutes, until the vegetables get some color on them.
- Then make a well in the center and add the beaten egg. let it cook on a medium low flame, stirring occasionally to make scrambled eggs.
- Add the cold rice on top and mix into the egg and vegetables. Pour over the soy sauce, sesame oil and sambal or sriracha Oyster sauce is optional. But if you have it add it at this point. It adds great savory flavor. Mix well, then add the butter. Sauté on a medium high flame for a couple minutes, to warm the rice through and mix all the ingredients together. Taste for seasoning, then serve immediately. Refreidgerate leftovers.
Have you tried this recipe?
I love hearing your feedback. If you’ve tried this recipe please let me know how it turned out in the comments below!