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Chinese-inspired · Dinner

Egg Fried Rice

Non-vegEasy

Diet: Non-veg · High-protein

Stir-fry already cooked, chilled jasmine rice with vegetables. Return the cooked eggs near the end.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Chinese-inspired
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of egg fried rice
Photograph shows a simpler egg-and-rice version; this recipe also includes diced vegetables. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

Large wok or wide frying pan; bowl; spatula; fork.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Separate the grains of 960 ml cooked, refrigerated jasmine rice with clean fingers.

    Check: Use rice that was cooled promptly and refrigerated; never use rice left out overnight.

  2. Beat 4 whole eggs in the bowl with the fork.

Cook the eggs · About 2 min

  1. Heat 1 tbsp neutral oil in the wok over medium-high heat.
  2. Pour in the beaten eggs.
  3. Stir for 1–2 minutes.

    Check: The eggs should be set, with no liquid remaining.

  4. Transfer the eggs to a clean plate.

Stir-fry the vegetables and rice · About 5 min

  1. Set the wok to medium-high and warm the remaining 2 tbsp neutral oil.
  2. Add 240 ml finely diced onion and 120 ml finely diced carrot.
  3. Stir-fry for 3–4 minutes.

    Check: The carrot pieces should start softening.

  4. Add 120 ml finely diced red bell pepper and 120 ml finely diced zucchini.
  5. Stir-fry for 2–3 minutes.
  6. Add the rice, 2 ½ tbsp soy sauce and ½ tsp chinese five spice.
  7. Stir-fry for 3–5 minutes, breaking up clumps with the spatula.

    Check: Every part of the rice must become steaming hot.

Finish · About 1 min

  1. Return the cooked eggs to the wok.
  2. Add 120 ml sliced spring onions and 1 tsp toasted sesame oil.
  3. Stir-fry for 1 minute.
  4. Serve immediately.

Tips

  • Timing starts with already cooked, refrigerated rice. Raw rice is not an ingredient substitute.
  • Use rice cooled promptly and refrigerated for no more than 24 hours; reheat only once.

Substitutions

  • In Egg Fried Rice, replace soy sauce with labelled gluten-free tamari.

Storage

  • Divide Egg Fried Rice into small, shallow portions for cooling. Refrigerate Egg Fried Rice promptly, ideally within one hour, and finish it within 24 hours.
  • For Egg Fried Rice, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Egg Fried Rice while reheating and add a little water.

Make ahead

  • Prepare vegetables ahead; use safely cooled rice within one day.

FAQ

Can I use warm rice?

Spread it briefly to release steam; wet rice can clump.

Can I reheat it twice?

No. Reheat cooked rice only once until steaming hot.

How should I store egg fried rice?

Divide Egg Fried Rice into small, shallow portions for cooling. Refrigerate Egg Fried Rice promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Lisa Lin: The Easiest Egg Fried Rice.

Specifies the mixed vegetables; salt is supplied by soy sauce.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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