Egg fried rice (Chinese fried rice with egg and vegetables)

Egg fried rice is one of the most common home-cooked dishes in Chinese cuisine: it gives yesterday's leftover rice a new life, with egg, vegetables and a little soy sauce. Quick, filling, and there's hardly a fridge without everything needed for it.

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Method

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1. Break up the rice by hand so there are no lumps - cold, day-old rice is good for this because it's drier and won't clump together while frying.
2. Heat half the oil in a wok or large frying pan, pour in the beaten egg and fry it like an omelette, breaking it into small pieces, then set aside on a plate.
3. Fry the garlic, carrot and peas in the remaining oil over high heat for 2-3 minutes. ⏱ Timer: 2 min
4. Add the rice and stir-fry constantly for 4-5 minutes, until every grain is heated through and lightly crisp. ⏱ Timer: 4 min
5. Return the egg, add the soy sauce, spring onion and sesame oil, and fry for a further 1-2 minutes. ⏱ Timer: 1 min
6. Season with salt and pepper and serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always use cold, day-old rice, as freshly cooked rice is wet and sticky and turns to mush while frying.
• Heat the wok or pan well in advance and cook over high heat, as this is the only way the rice fries rather than steams.
• Pour the soy sauce around the edge rather than the centre, so it spreads evenly and part of the rice doesn't end up too salty.
• The vegetables can be swapped for whatever's at home: corn, leek or pepper all work well.

Frequently asked questions

Why doesn't it work with freshly cooked rice?

Freshly cooked rice holds a lot of moisture, so it clumps and turns mushy while frying. Cold, one- or two-day-old rice fries grain by grain.

Can meat be added too?

Yes, finely chopped ham, chicken or shrimp can be added - fry these together with the vegetables before the rice goes in.

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More chinese ideas

• Wonton soup
• Pork chow mein (fried noodles)
• Yangzhou fried rice (with prawns and ham)
• Hot and sour soup
• Dan dan noodles (spicy Sichuan noodles)
• Zhajiangmian (noodles with bean paste and minced pork)
• Vegetable lo mein
• Jiaozi (boiled or pan-fried dumplings)

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