Egg Fried Rice Easy Recipes

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EASY FRIED RICE



Easy Fried Rice image

This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 large eggs, beaten
1/4 teaspoon salt
3 tablespoons vegetable oil, divided
4 cups cooked rice
1-1/2 cups frozen stir-fry vegetable blend
1/2 cup sliced green onions
1 garlic clove, minced
1 cup diced cooked chicken
3 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon pepper
1/4 teaspoon ground ginger
4 bacon strips, cooked and crumbled

Steps:

  • Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

EGG-FRIED RICE



Egg-fried rice image

Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

Provided by Elena Silcock

Categories     Side dish

Time 20m

Number Of Ingredients 5

250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve

Steps:

  • Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

THE EASIEST EGG FRIED RICE



The Easiest Egg Fried Rice image

Try to use day-old rice. This ensures that there isn't too much moisture in the rice so that the fried rice does not end up being too mushy. If you are cooking rice on the same day, let the rice cool completely before stir frying. If you want more flavor, you can add a drizzle of my teriyaki sauce or hoisin sauce. If you need more visuals, check out the video at the bottom of this recipe.

Provided by Lisa Lin

Categories     Rice

Time 20m

Number Of Ingredients 11

4 large eggs
3 tablespoons peanut, vegetable, or olive oil (divided (see note 1))
1 cup diced onion (about 1 small onion (see note 2))
1 1/2 to 2 cups diced mixed vegetables (such as bell pepper, carrots, zucchini, etc. (see note 3))
1/2 cup sliced scallions (white and green parts divided (see note 4))
pinch of salt
4 cups cooked overnight jasmine rice (see note 5)
2 1/2 tablespoons soy sauce (use tamari if gluten free)
1/2 teaspoon five-spice powder
dash of ground white pepper (optional)
1 to 2 teaspoons toasted sesame oil

Steps:

  • Crack the eggs into a small bowl and beat them together.
  • Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
  • Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
  • Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
  • Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 55.6 g, Protein 13.4 g, Fat 16.7 g, SaturatedFat 3.2 g, Cholesterol 186 mg, Sodium 423 mg, Fiber 4 g, Sugar 1.7 g

FRIED RICE WITH EGG



Fried Rice with Egg image

It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.

Provided by Food Network

Categories     side-dish

Time P1DT35m

Yield 4 servings

Number Of Ingredients 10

2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed

Steps:

  • At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
  • Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
  • Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
  • Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

EGG FRIED RICE



Egg Fried Rice image

Quick and easy.

Provided by Krista B.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½ onion, finely chopped
½ cup green beans
1 egg, lightly beaten
¼ teaspoon ground black pepper

Steps:

  • In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
  • Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
  • Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS



Rainbow fried rice with prawns & fried eggs image

Encourage kids to get creative in the kitchen with our rainbow fried rice recipe - it's been designed to be easy for children to follow

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 21

1 bunch of spring onions
1 pepper (any colour)
80g sweetcorn (frozen or canned)
2 garlic cloves
3 tbsp vegetable oil
4 eggs
1 tbsp ginger purée
300g raw king prawns
2 x 250g pouch microwave rice
3 tbsp low-salt soy sauce
1 tbsp sesame seeds, toasted, to serve
chopping board
sharp knife
garlic crusher
wok
measuring spoons
small bowl
fish slice
kitchen paper
foil
wooden spoon

Steps:

  • Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
  • Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
  • Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
  • Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.

Nutrition Facts : Calories 381 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.06 milligram of sodium

EASY CHINESE EGG FRIED RICE



Easy Chinese Egg Fried Rice image

Something quick for breakfast using leftover rice from the night before. My Ayi (Chinese for "aunt," home help in China) taught me this easy recipe. I never realized until now how simple and tasty fried rice could be.

Provided by ShowShanti

Categories     Breakfast

Time 10m

Yield 2 Rice bowls, 2 serving(s)

Number Of Ingredients 6

1 tablespoon peanut oil
1 egg, beaten
2 cups cooked rice, cold
2 stalks green onions, chopped
1 teaspoon sesame oil
1 teaspoon salt

Steps:

  • Heat oil in wok or pan.
  • Add egg and scramble.
  • Add rice and sauté until rice clumps are loosened.
  • Add salt to taste.
  • Sauté in green onion and sesame oil for fragrance.
  • Serve immediately.

Nutrition Facts : Calories 362.9, Fat 11.9, SaturatedFat 2.4, Cholesterol 105.8, Sodium 1200.1, Carbohydrate 54.5, Fiber 0.9, Sugar 0.5, Protein 7.8

VEGETABLE EGG FRIED RICE



Vegetable Egg Fried Rice image

Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.

Provided by Jet Tila

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons cooking oil
4 to 6 garlic cloves, minced
1/2 cup diced yellow onion
2 large eggs, lightly beaten
4 cups day-old rice, long grain or jasmine
1/2 cup sliced carrot (cut into half coins)
1/2 cup diced bell pepper
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon sugar
2 teaspoons white pepper
1/2 teaspoon salt
2 to 3 green onions, chopped

Steps:

  • In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
  • Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
  • Fold in the green onions and serve immediately.

EGG FRIED RICE - EASY!



Egg Fried Rice - Easy! image

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones.

Provided by Snowbunny Andorra

Categories     Rice

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
3 eggs, beaten
400 g basmati rice or 400 g jasmine rice, cooked and cooled
3 ripe tomatoes, sliced
3 tablespoons light soy sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
1 large spring onion, finely sliced

Steps:

  • Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
  • Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
  • Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
  • Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.

Nutrition Facts : Calories 542.4, Fat 17, SaturatedFat 3.4, Cholesterol 158.6, Sodium 819.2, Carbohydrate 82.6, Fiber 5, Sugar 3.9, Protein 15

EASY EGG FRIED RICE



Easy Egg Fried Rice image

This is easy and perfect every time. It goes well with a normal chinese cuisine but also with a normal chicken breast as a side dish.

Provided by bethyb63

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fill a pan up with water and bring to the boil. Whilst doing that, rince the rice over some cold water untill the water has boiled. When boiled add the rice to the water and turn the heat down to medium. Stir.
  • Cook for around 10 minutes so the rice is still hard and keeps it shape. Drain away water and leave to stand for about 5 minutes.
  • In a wok heat up the veg oil and add the whites of the spring onions and the garlic. Fry for 1 minute or untill golden.
  • Add the eggs and as cooking break up into small pieces.
  • Add rice and stir. Add sesame oil, soy sauce and salt and mix. Taste, add more salt if neccessary.
  • Add the green of the spring onions, stir.

FRIED RICE RESTAURANT STYLE



Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

  • In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

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From tastythais.com


EGG FRIED RICE - WOOLWORTHS TASTE
Stir this sauce until well combined, then set it aside. 3. Heat a wok over high heat and add 2T of the peanut oil. 4. Add the onion and stir-fry for 2 minutes until golden brown, then add the garlic and stir-fry for 1 minute. 5. Now add the rice and sauce, and stir-fry for 2 minutes, coating the rice with the sauce. 6.
From taste.co.za


EGG FRIED RICE (蛋炒饭), A TRADITIONAL RECIPE - RED HOUSE SPICE
2021-10-08 Chinese egg fried rice is an easy stir fry that anyone can make. But to make it light, fluffy and tasty, you need to follow some traditional tips and tricks. Not until I started living abroad did I realise egg fried rice is an essential dish on typical Chinese restaurant menus outside China. But I understand why it’s so popular. For those who ...
From redhousespice.com


QUICK, EASY EGG AND BEEF FRIED RICE - THEHANDYFOODIE.COM
2017-08-20 Fry egg for 1 to 2 minutes. Remove from skillet and shred the eggs into small pieces. The butter is used to give the eggs more flavor. Heat vegetable oil in the same skillet. Add the onions. Saute until semi-soft. Add the cooked rice, …
From thehandyfoodie.com


QUICK & EASY EGG FRIED RICE - HOOKED ON HEAT
2020-04-22 Heat a tiny bit of oil in a large non-stick pan, and scramble the eggs till cooked through. Set aside. Heat the reamaining oil in the same pan and fry garlic and onions till lightly browned and fragrant. Add in carrots, peas and corn, and stir-fry for 2-3 minutes. Season with salt and white pepper, and stir-fry for another minute or two.
From hookedonheat.com


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