Egg Fried Rice is hearty as it has protein, grains, and fiber in one festive dish! If you like an Asian-inspired dish for dinner, then, try this recipe!
Vegetarian Fried Rice
Egg Fried Rice is a nice way to reuse leftover rice. With this recipe in your repertoire, you will never have to throw away leftover grains. Simply make this recipe!
Let this recipe guide you but it is highly versatile. You get to choose any vegetables that you like in addition to the protein.
And for a long time, I have not ordered this from my favorite Chinese takeout place. It is easy to make at home after all.
I get to eat it for breakfast, lunch, or any meal of the day. It is that good! And it pairs well with most dishes, too.
It is perfect for busy home cooks, too. There is no special skill required for this. All you need to spare is around 30 minutes of your time!
Which rice is best to use for fried rice?
Any variant will do if it has been cooked and has dried up in the fridge. You want to remove as much moisture as possible.
What you want is something fluffy and loose. You can spread it in a thin layer on a baking sheet to let any moisture evaporate before cooking.
If you use freshly cooked ones, it would turn mushy and soggy. Hence, leftover ones are way better!
How do you make Egg Fried Rice?
- Cook the aromatics: In a heated non-stick skillet or wok, add sesame oil and the aromatics. Sauté for a few seconds.
- Soften the veggies: Stir in the vegetables. Note that there is no need to thaw the frozen ones. They will be heated through eventually. This will take around 2 minutes.
- Cook the protein: Clear half of the skillet by pushing everything to one side. Pour in the lightly beaten eggs and have them scrambled.
- Stir in the grains: Add the rest of the ingredients – the grains and the seasonings. Stir until fully heated through then serve.
Is Egg Fried Rice healthy?
Yes, it is healthy. Eggs, rice, and veggies all contribute to the health benefits this dish gives. In one dish, you get protein, carbs, and fiber that makes it a complete meal.
The eggs also have a little bit of every vitamin that you need, like vitamins A, D, E, K, B-vitamins, and many more. It has cholesterol but the type that will not raise the blood cholesterol in most people.
It can even raise the high-density lipoprotein which is a good kind of cholesterol.
On the other hand, grains are rich in carbohydrates which translates to energy. The veggies also add to more protein, fiber, and vitamins that your body needs.
Easy fried rice variations
What to serve with Egg Fried Rice?
The following will taste great with this dish:
How to store leftovers?
Refrigerate any leftovers for up to a week, placed in an airtight container.
Can you reheat fried rice?
Yes! To reheat, you can toss it again on a heated non-stick skillet to serve later.
- Other veggies that you can add are shredded cabbage, bell pepper, broccoli, and even spinach.
- If you have leftover meat, you can add it, too. Just shred or chop into small cubes. Baked tofu is also a nice addition.
- Want to add heat? Sprinkle some red pepper flakes and add a dash of your favorite hot sauce.
Egg Fried Rice Recipe
Egg Fried Rice is
hearty as it has protein, grains, and fiber in one festive dish! If
you like an Asian-inspired dish for dinner, then, try this recipe!
- 2 tablespoons sesame oil
- 2 cup frozen mixed veggies I used peas, carrots and corn blend - no need to thaw
- 1/2 cup fresh green onions chopped
- 1 cup sweet snap peas fresh
- 2 cloves garlic minced
- 6 large eggs lightly beaten
- 4 cups cooked rice white or brown
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine
- Salt and pepper optional and to taste
Place a large non-stick skillet over medium-high heat, and once hot, add the sesame oil and minced garlic, cook stirring for 30 seconds.
Add the mixed veggies, green onions, snap peas and cook stirring for about 2-3 minutes, or until just softened.
Push vegetables to one side of the skillet, add the beaten eggs to the other side, and cook to scramble, stirring as necessary.
Add the rice, drizzle with soy sauce and rice vinegar, and stir. Cook for about 3 minutes. Serve warm.