Egg Fried Rice Restaurant Style Egg Fried Rice Recipes

EGG FRIED RICE

Egg fried rice image

Light, fragrant and pillowy Chinese egg fried rice made with veggies, eggs, rice and pantry staples.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 13

Ingredients

3 cups cooked rice ((or 1 cup uncooked rice))
1 to 1½ tablespoon organic soya sauce ((adjust to taste) (or tamari))
1½ teaspoon rice vinegar ((optional, adjust to taste))
1 tablespoon chopped garlic ((2 cloves))
¼ teaspoon crushed black pepper
¼ teaspoon salt ((Or as required))
2 tablespoons oil ((Peanut or any other))
3 to 4 stalks spring onions (chopped, (green and whites separated))
3 eggs (or 2 large )
1 to 1½ tablespoons schezwan sauce (or 1 teaspoon any hot sauce (optional))
½ cup carrot ((chopped, 1 small carrot))
½ cup bell peppers ((julienned or diced))
½ cup cabbage (shredded (or peas or sweet corn))

Steps:

Wash rice and soak for 30 mins. Meanwhile bring 5 to 6 cups water to a rolling boil in a large pot. Drain the water from the soaked rice and add it to the boiling water. If you want you can add half teaspoon salt and cook.
When the rice is cooked al dente (meaning the rice has a bite to it and not fully cooked), drain it to a colander. Do not over cook the rice. Cool completely.
Chop the veggies and garlic. Break the eggs to a bowl and beat until fluffy.
To be cooked on high flame. Heat a pan with oil, add chopped garlic. Fry for 30 seconds. Add spring onion whites and fry for a minute.
Add chopped veggies and fry for about 2 minutes. Do not make them mushy, they should be crunchy and half cooked. Slide the veggies to one side of the pan.
Reduce the flame to medium. Pour eggs and scramble them. Cook till they are soft, fluffy almost cooked but not overcooked.
Increase the heat and pour the soya sauce, vinegar and any hot sauce if you prefer. The soya hits the hot pan and emits some steam. This imparts a nice Chinese flavor.
Add cooled rice, ground black pepper and spring onion greens. If you want you may add some toasted sesame oil and it's optional.
Fry on the highest flame for about 2 minutes. Adjust salt and spice as needed.
Garnish egg fried rice with some spring onions and serve.

Nutrition Facts : Calories 594 kcal, Carbohydrate 81 g, Protein 18 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 246 mg, Sodium 1204 mg, Fiber 3 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

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

Ingredients

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