Egg Fried Rice
The perfect "better than takeaway" Egg fried rice. You can whip this up as a main, or as a side for your next dinner party!
Serves- 4 as a main, 6 as a starter
Cooking Time- 15 minutes
Skill Level- Easy
- 1 tablespoon of vegetable oil
- 3 stalks of spring onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon of sesame oil
- 3 tablespoons of soy sauce
- 1 tablespoon of my homemade chilli oil, optional
- 1 cup of your choice of vegetables, finely diced. I’ve used Chinese broccoli.
- 2 cups of your choice of cooked day old rice. Jasmine is preferred but you can use any rice you wish: brown, long grain, or even cauliflower rice.
- 2 eggs, lightly beaten
- 2 tablespoons of fried shallots, for garnishing
- 2 sprigs of coriander, for garnishing
Watch the process
- Prepare all of your ingredients beforehand and make sure they are all finely diced. As it only takes 5 minutes to cook in the pan, everything needs to be small enough so they can cook quickly.
- Combine the soy sauce and sesame oil together into a bowl.
- Heat a large pan with 1 tablespoon of vegetable oil and once hot, add half of your spring onions to the oil and cook for 10 seconds. Then add in the garlic and cook for another 20 seconds before adding in your vegetables from longest to shortest to cook. Chinese broccoli should take about 2 minutes to soften.
- Then add in your rice and your sauce and begin stir frying to combine everything together. Use your spatula to break up any clumps in the rice and make sure the rice is all coated in the sauce and separated. If you like chilli, spoon over some chilli oil and continue to stir fry for 1 minute.
- Then push your rice to one half of the pan and place the empty half of your pan over the heat. Pour in your eggs and allow to cook for about 15 seconds before scrambling into small pieces. Once they are cooked, stir fry them with the rice to combine.
- Finally, add in the rest of your spring onions and give it one final stir before turning off the heat.
- Garnish with coriander, fried shallots for crunch and extra chilli oil if you like it spicy.