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.