Egg Fried Rice

What’s great about egg fried rice is i’ve never looked through my pantry or fridge and thought I need to make a special trip to the grocery store. Most of the ingredienst are pantry and fridge staples. This egg fried rice has many layers of flavor, and every ingredient lends a hand to create a delicious blend. I love the crunch you get from the carrots and cabbage, and the green onions just add a punch of flavor you’ll miss if you don’t add them. This is delicious on it’s own, but it goes great with Spicy Chicken Manchurian and Chicken Chilli Dry as well.

The best thing about making egg fried rice is that it turns out better if you used rice that’s already been boiled. Ever have some leftover rice and don’t know what to do? Make egg fried rice! If you’re cooking for a large group of people you can boil the rice a day before or the morning of, and then just stir fry the rest of the ingredients and fold in the rice. If you don’t have pre boiled rice just make sure you let the rice cool down before adding it into the vegetables.

Here’s what you need:

2 cups rice, soaked and boiled (equivalent to approx 5 cups cooked rice)

3 Tblspn oil

2 eggs, beaten

1 cup finely diced carrots

1 cup finely diced cabbage

1/2 cup finely diced bell peppers

1/2 cup finely chopped green onions

2 Tblspn crushed garlic

salt and pepper to taste

1/2 tsp white pepper

1/2 tsp crushed red chillies

3 Tblspn soy sauce

2 Tblspn sesame oil

1 Tblspn sriracha


In a large pan/pot heat 1 Tblspn oil. Add the beaten eggs and let them cook until almost set. Then break the egg up into little pieces. Take the scrambled eggs out into a bowl. In the same pan heat  2-3 Tblspn oil and throw in all the vegetables and garlic. Sautee for a few minutes, then add the seasonings. Then fold in the pre boiled rice and the scrambled egg, adding the soy sauce, sesame oil and sriracha and mixing well. Serve warm. To make this into a main you can always add shrimp or chicken.

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[…] Combine all the ingredients listed for the sauce in a wok or large frying pan. Here’s where it depends on your taste. If you like your sauce more sharp then add more soy sauce. If you like it more sweet add some more honey or sugar, or some pineapple juice. Once the sauce starts bubbling add the vegetables and chicken, toss and let everything combine for a few minutes, then serve with steamed rice or egg fried rice. […]

[…] Garnish with green onions and serve with egg fried rice. […]

[…] a minute, then top with green onions and serve. This goes great with Chow mein, Spicy Chowmein, and Egg Fried Rice. I usually make this with a gravy as well, my spicy Chicken Manchurian, for […]

[…] Then add the sauce to the pan and let it come to a simmer. Once it starts bubbling, add the chicken, mix well, and cook until the sauce is at your desired consistency. If the sauce gets too thick you can always loosen it up with some chicken stock or water. Serve immedietaly with boiled rice or egg fried rice. […]

[…] For the almonds, in a small frying pan add 1/2 tsp of oil and saute the almonds until they turn a light golden brown. Sprinkle over a pinch of salt, toss, then add them to the chicken and garnish with the sliced green onions. Enjoy with steamed rice or egg fried rice. […]