Egg fried rice is simple and tastier, that anyone can make at home. This egg fried rice recipe is less oily and more healthy than take-out.
Ingredients
Stir Fry:
- 3 large eggs
- 2 cups cold fresh-cooked rice or refrigerator overnight rice
- 1/2 cup cooking oil
Seasonings:
- 3 teaspoons light soy sauce
- 3 scallions, thinly sliced
- White or black pepper
- white sesame, optional
Instructions
- Fresh cold rice- if you use freshly cooked rice, you need to remove them from the rice cooker to a plate to cool the rice completely. (Noted 1)
- Separate the egg white from the yolk, pour the yolk on the rice, and set the whites aside.
- Separate the chopped scallion white and scallion green.
- Heat the pan, pour in 1/2 bowl of oil over medium heat. (Noted 2)
- Pour in egg whites and stir slowly and gently to create a ribbon effect.
- Pour off the oil and egg whites, separate them, and set them aside.
- Add some oil to the same pot, add the white part of scallions and stir-fry them for about 1 minute, then add the rice and stir-fry it for about 2 to 3 minutes. (Noted 3)
- If the fried rice is too dry, you can add a little water to make it moist. Increase it gradually instead of adding too much at once. About 2 tablespoons at a time, depending on your taste. Just add a little if it's not enough. (Noted 4)
- Add light soy sauce, black or white pepper, and the green part of the scallions and fry for another minute. Adjust to taste.
- Transfer to a serving platter sprinkles some white toasted sesame seeds on top. (Optional)
Video
Tips & Notes:
1. If you use rice that's been stored overnight in the refrigerator. You just need to break up large lumps of rice with your hands before you start.
2. To know whether the oil temperature is hot enough, the test method: put the bamboo chopsticks into the oil pan.
If the bamboo chopsticks dipped in the oil have many small bubbles, it means the oil temperature is ready for cooking.
You can also add a drop of egg liquid to the oil pan. If there are many bubbles, it means that the oil temperature is ready. 3. If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method - use a spatula to cut the rice - so that the fried rice has a grainy texture and doesn't stick together. 4. If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn't too oily and it's a grainy texture.
If the bamboo chopsticks dipped in the oil have many small bubbles, it means the oil temperature is ready for cooking.
You can also add a drop of egg liquid to the oil pan. If there are many bubbles, it means that the oil temperature is ready. 3. If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method - use a spatula to cut the rice - so that the fried rice has a grainy texture and doesn't stick together. 4. If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn't too oily and it's a grainy texture.
Nutrition Information:
Serving: 315g Calories: 432kcal (22%) Carbohydrates: 41g (14%) Protein: 23g (46%) Fat: 8g (12%) Saturated Fat: 2g (13%) Trans Fat: 1g Cholesterol: 246mg (82%) Sodium: 609mg (26%) Potassium: 373mg (11%) Fiber: 3g (13%) Vitamin A: 536IU (11%) Vitamin C: 3mg (4%) Calcium: 104mg (10%) Iron: 3mg (17%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
