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Easy Egg Fried Rice Recipe - Simple Egg Fried Rice

Updated on October 28, 2010

Egg Fried Rice Ingredients

Egg fried rice is quick and easy to make. This simple but tasty recipe is intended as a side dish, but you could of course have it as a main if you choose. One of the best things about egg fried rice is that you can add lots of different ingredients to make it different every time. This is a basic egg fried rice recipe intended as a side dish, but for a main meal you could add lots more ingredients, such as chicken, pork or prawns.

Egg fried rice ingredients for 2 - 4 people:

  • 150g long grain rice
  • 2 Large eggs
  • 1 Tablespoon soy sauce
  • 40g Spring onions
  • 60g Shitake mushrooms
  • 1 Tablespoon sesame oil
  • 1 Pinch of salt

How To Make Egg Fried Rice

  • Wash rice in a sieve under running cold water
  • Place rice in a saucepan and cover well with water, bring to the boil
  • Lower heat and simmer rice for 10 minutes or until it's just starting to soften (you still want a bit of a bite as it's going to be cooked more and you don't want it too soft or else it will be soggy)
  • Either leave rice to cool or run under cold water and drain well
  • Break eggs into a bowl and whisk until egg whites and yolk are mixed. Add a pinch of salt
  • Heat a wok on a high heat
  • Add sesame oil
  • Just as sesame oil begins to smoke, add the boiled rice, mushrooms and spring onions
  • Use a spatula to turn the ingredients, try not to stir, you want to fold the mixture over and over. Keep getting the rice from the bottom of the wok and bringing it to the top with the spatula
  • Add the soy sauce
  • When the rice is covered with the oil (around 2 - 3 minutes), make a space in the bottom of the wok by sliding the rice to one side. It doesn't matter if some rice has egg on it
  • Add the eggs and stir as though making scrambled eggs
  • Fold all the mixture together
  • Once the egg is no longer runny, remove from the heat and serve

A good tip is to not overcook the egg or else it can become a bit rubbery. If you take the egg fried rice off of the heat as soon as the egg is no longer runny, it should be just right.

Comments

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    • phdast7 profile image

      Theresa Ast 

      5 years ago from Atlanta, Georgia

      Good instructions. Very helpful. Thanks. :)

    • Vacation Trip profile image

      Susan 

      5 years ago from India

      Awesome recipe. Thanks for sharing.

    • moonbun profile imageAUTHOR

      Luna Fae 

      7 years ago from UK

      Thanks Palak :)

    • Palak Verma profile image

      Palak Verma 

      7 years ago from Sunnyvale

      Great recipe! Thanks for the post.

    • moonbun profile imageAUTHOR

      Luna Fae 

      8 years ago from UK

      Chicken curry sounds good, I love meals that don't take long to cook.

      Thanks for stopping by :)

    • theirishobserver. profile image

      theirishobserver. 

      8 years ago from Ireland

      great recipe thanks, will be making chicken curry and fried rice this evening, yesterday done Lamb casserole....great work

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