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Egg fried rice (+ varieties)


Show how to cook great fried egg rice! It's made with a simple list of ingredients that includes rice, carrots, beans, and eggs tossed into a simple soy and sesame oil sauce. Child-friendly, freezer-friendly, and great for using anything that's in the fridge and pantry.

When I think of comfortable food, Soups. Curries and fried rice. If I love well Cauliflower fried riceSometimes you can't beat the genuine deal. This recipe for fried rice with vegetarian egg is simple to prepare, but very tasty and absolutely warming the mood!

Fried rice with a large wok with spatula

There are many reasons to love this recipe: it's affordable, extremely flexible, and great for cleaning your fridge and for a large party. It's freezer-friendly (so great for food preparation).

Not only that, but also absolutely delicious and child-friendly!

The top variety of rice

My top choice for fried rice is long grain white rice. This jasmine rice is basmati rice (my choice!) And is sometimes referred to simply as "long grain white rice". You can also use long grain brown rice. Long grain rice is soft and loose enough to absorb flavors from the sauce, but firm enough to hold its texture.

Prevent– wild and forbidden rice with a much raw texture, which is not very good with fried rice because the short grain rice tends to be sticky and soft.

Fresh and leftover rice

If possible, I recommend using the daily pilaf, as this allows the rice to harden easily and provides the great "chew" texture for fried rice. Freshly cooked rice is loose and soft, more sensitive and can easily be damaged when roasted. It absorbs the daily rice sauce, which dries a small and retains the texture better.

If you cook rice just before preparing your fried rice, cool it down as much as you can before you commence mixing the roast. You can spread it in a pan and let it cool in the fridge while preparing other ingredients.

Ingredients for fried rice on cutting board

Some taste

This recipe for fried rice with eggs gets a surprisingly complex taste from several very simple ingredients for the pantry:

  • soy sauce– I prefer reduced soy sauce with sodium, but if you're gluten free, go for coconut amino
  • sesame oil– I use normal sesame oil, but fried sesame oil should work the same way
  • ginger– three tablespoons! I rub on a can of grater and worry about peeling the skin (just rub it first)
  • garlic– two cloves, but use them as a starting point and add as much as your heart tells you to

equipment

Here you can be creative and use things in your pantry or freezer. Fried rice works incredibly well, like a meal to clean the fridge!

1. Vegetables– Believe it or not, this fried rice has 8 glasses of vegetables! I used a mix of green beans, peppers, carrots and onions. You can use things in your pantry or even in your freezer. Just chop them up so you can cook them quickly.

  • other vegetables you can use: frozen peas, Chinese cabbage, cabbage, finely chopped broccoli, cauliflower rice (or finely chopped cauliflower), edamame, mushroom, zucchini

2. Protein– This recipe is written in eggs that serve as vegetarians.

  • Pre-cooked proteins you can use: shrimp, minced chicken, minced pork, tofu

The finishing touch

You can also be creative with the sauces that you add to this fried rice recipe. Some topping ideas that will help you take your pantry to the next level:

  • fried sesame seeds
  • Cashews
  • spring onions
  • hot sauce
  • red chili

fried rice in a container for cooking

Variations

  1. Chicken fried rice– Add 1 pound of cooked, chilled + diced chicken and lower the eggs to 3
  2. Fried rice with shrimps– Cook the shrimp in 1 tablespoon of oil, take them out of the pan and carry out the remaining steps on the recipe card above. Finally, return the pilaf and shrimp and stir warm.
  3. Fried pork rice– Add 4 cups of cooked + chilled pork (pork steak works great!)
  4. Quinoa fried rice– Replace cooked rice with quinoa
  5. Cauliflower fried rice– Find the recipe here

Storage + warming up egg fried rice

This fried rice with vegetarian egg is very suitable for the preparation of dishes! A great recipe to cook once and eat all week (or fill the freezer) as it makes a large party. How to save it:

  • fridge– Store in chilled food preparation containers for up to 4 days
    • Reheat in the microwave or pan until steam is formed
  • dondurucu- Store in freezer in the freezer for 3 months. Make sure your food has cooled completely before freezing it.
    • Warming Up – I recommend that you completely dissolve in the microwave or pan before heating up until it evaporates hot

*Rice food safety tips: Don't abandon your cooked rice at room temperature for long. Do not refrigerate for longer than 5 days. Heat until it evaporates and do not heat more than once. (More information can be found here)

Containers lined with fried rice for food preparation

More delicious rice recipes:

Perfect egg fried rice (+ varieties)

Course: mother tongue

Local cuisine: Chinese

Keyword: dairy free, freezer, food preparation, rice

Calories: 311kcal

Author: Denise

Show how to cook great fried egg rice! It's made with a simple list of ingredients that includes rice, carrots, beans, and eggs tossed into a simple soy and sesame oil sauce. Child-friendly, freezer-friendly, and great for using anything that's in the fridge and pantry.

Preparation time40 min

cooking time20th min

total time1 H

  • 2nd tablespoon Vegetable oil divided
  • 6 large eggs
  • salt pepper
  • 2nd Onions (Chopped)
  • 3rd tablespoon ginger (Grated)
  • 2nd Carrots (peeled and finely chopped)
  • 1 paprika (Chopped)
  • 6 oz green beans (2 cups; cut into small pieces)
  • 1/4 Cup reduced sodium soy sauce
  • 1 Tablespoon sesame oil
  • 3.5 cups boiled and chilled rice (Day recommended; see note *)
  • 1/4 teaspoon salt (See note **)

garnish

  • 1 Tablespoon fried sesame seeds
  • Heat 1 tablespoon of oil in a large wok or pan over medium heat.

  • Whisk the eggs, season with salt and pepper and add to the heated pan.

  • Stir the eggs until cooked. Transfer the eggs to a clean bowl.

  • Put the remaining tablespoon of oil in the wok or pan.

  • Add onion and ginger and cook for 3 minutes.

  • Add carrots, peppers and green beans and cook for another 5 minutes until cooked.

  • Add the soy sauce, sesame oil and rice to the pan and mix until everything is evenly distributed.

  • Fold the eggs.

  • Add flavor and more salt if necessary.

  • Sprinkle with sesame and enjoy!

storage

  • fridge– Store in refrigerated containers for the preparation of food for up to 4 days
    • Reheat in the microwave or pan until steam is formed
  • dondurucu- Store in freezer in the freezer for 3 months. Make sure your food has cooled completely before freezing it.
    • Warming Up – I recommend that you completely dissolve in the microwave or pan before heating up until it evaporates hot

* Rice

Cooked long grain white rice (jasmine or basmati) is recommended for this recipe. If you cook the rice fresh, spread it out in a pan and put it in the fridge while preparing other ingredients.

** Soy sauce

If you use regular soy sauce (non-reduced sodium), you may not need additional salt.

Replace coconut amino acids and add salt to obtain a gluten-free recipe.

Variations

  1. Chicken Fried Rice – add 1 pound of cooked, chilled + diced chicken and lower the eggs to 3
  2. Fried Rice with Shrimps – Boil the shrimp in 1 tablespoon of oil, remove from the pan and follow the remaining steps on the recipe card above. Finally, return the pilaf and shrimp and stir warm.
  3. Fried pork rice – add 4 cups of cooked + chilled pork (it goes well with pork fillet!)
  4. Fried quinoa rice – replace cooked rice with quinoa
  5. Fried cauliflower rice – find the recipe here

Servings: 1/ 7 batches (1.5 cups) | Calories: 311kcal | Carbohydrates: 46G | Protein: 9G | Fat: 16G | Saturated fat: 2ndG | Cholesterol: 159mg | Sodium: 962mg | Life: 3rdG | Sugar: 5G


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