Simple Fried Rice Recipe with Egg
Easy and delicious, simple fried rice recipe with egg makes a quick, flavorful side dish or a complete vegetarian meal. Great for leftovers!
Servings 6
Ingredients
- 3 tbsp olive oil
- 1 cup frozen vegetables thawed (we used bell pepper and onion.
- ½ cup carrots chopped (fresh or frozen)
- 3 eggs beaten *SEE NOTES*
- 4 cups white rice 1-day old rice
- 2 tbsp soy sauce to 3
- ½ cup peas frozen, thawed or fresh.
- salt and pepper for taste
Instructions
- In a large skillet, I used a Braiser 10 inches, add the olive oil. Warm on medium heat for 1-2 minutes.
- Add the thawed peppers onions, and carrots. On medium heat, stir and cook for 2-3 minutes. The peppers and onions were soft and the carrots still had a slight crunch.
- Place all the vegetables on one side and pour the eggs on the other side.
- On medium-low heat stir and cook the eggs. Add a pinch of salt and pepper at this time OPTIONAL
- Mix well, until the eggs are fully cooked. 5-6 minutes
- Add in the rice and soy sauce. Mix well.
- Add in the peas. Mix until all ingredients are evenly distributed throughout the dish.
- Continue cooking until heated to your liking. 6-8 minutes
- Turn off the heat and season to your liking.
Notes
Why a day-old rice? When you cook fresh white rice, it is warm, soft, mushy, and sometimes sticky. If you were going to use that rice to make fried rice, it would be even more mushy. The texture will not be pleasant. Making fried rice is relatively simple but understanding the magic of using day-old rice is the magic turning point in this recipe. When making fresh rice, the rice will absorb the water and swell. When you have leftover rice and refrigerate it overnight, the rice will go through another process where the rice grain will get dryer as the excess water will be removed in the scientific process. This way you have a dryer rice grain that can sustain the heat of fried rice. Leaving you with a more pleasant texture.
https://www.tastingtable.com/1722196/why-day-old-rice-tastes-better/ Eggs beaten. I prefer to crack the eggs in a separate bowl and whisk until the yolk and whites are combined. Leaves a nicer texture in the rice. This is optional. - SKILLS
▪ Make it spicy: Add chili powder or red pepper flakes
▪ Make it kid-friendly: Add bacon bits and serve with fresh grated Parmigiano
▪ Make it Deluxe: Fresh chopped onions and mushrooms. Serve with fresh chopped herbs.
▪ Make it sweet: Add some pineapple tidbits, drained
▪ Add a protein: chicken, ground beef, steak bites, salmon, shrimp (shrimp and chicken are excellent)
https://www.tastingtable.com/1722196/why-day-old-rice-tastes-better/ Eggs beaten. I prefer to crack the eggs in a separate bowl and whisk until the yolk and whites are combined. Leaves a nicer texture in the rice. This is optional. - SKILLS
- Salt and paper to your liking. You can also substitute the pepper with lemon pepper for a hint of tangy.
- Be careful with the soy sauce. A little goes a long way.
- Serve with grilled chicken breasts, and ham steaks, kabobs, or skewers
- Storage: You can keep the fried rice for 3-4 days in the refrigerator.
- Re-warm: Usually a microwave can do well. My favorite is the air fryer, I add my portion to a ramekin, at 330 degrees F for 4-5 minutes.
▪ Make it spicy: Add chili powder or red pepper flakes
▪ Make it kid-friendly: Add bacon bits and serve with fresh grated Parmigiano
▪ Make it Deluxe: Fresh chopped onions and mushrooms. Serve with fresh chopped herbs.
▪ Make it sweet: Add some pineapple tidbits, drained
▪ Add a protein: chicken, ground beef, steak bites, salmon, shrimp (shrimp and chicken are excellent)
Nutrition
Calories: 580kcal | Carbohydrates: 106g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 252mg | Potassium: 319mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3534IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg
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