Love the plain egg fried rice you get from the Chinese takeaway? Wish you could make it at home? Well, now you can! This Easy Peasy Egg Fried Rice takes just 7 minutes to make… and tastes even better than takeaway egg fried rice… Plus there are lots of ways you can jazz it up if you want to! (Serves 2-4 as a side dish, depending on appetite.)
Place the oil in a wok or large frying pan. Heat over a high heat for 1 minute, then add the cold cooked rice. Stir fry for 2 minutes.
Make a well (hole) in the centre of the rice and tip in the beaten eggs. Leave for 45 seconds and then stir the part-cooked eggs into the rice.
Fry for 1 more minute, stirring occasionally. (See Note 3.)
Add the soy sauce and sesame oil and stir through the egg fried rice.
Serve garnished with spring onions.
There are lots of options here – personally I use Tesco Stir Fry Oil, which is a blend of sunflower oil, sesame oil, ginger and garlic. But you can use sunflower oil, rapeseed/canola oil, peanut oil or any other neutral flavour oil. I don’t recommend coconut or olive oil, though.
The rice must be a) cooked and b) cold. I use a 250g pack of microwave rice to make this recipe really quick and simple, but you can use uncooked rice if you prefer and cook it yourself. You will need approximately 100g uncooked long grain rice for this recipe – however, this does vary depending on the brand, so I recommend you refer to the packet for specific instructions. Cook the rice according to packet instructions / your own preferences and then rinse under cold water until completely cold. Drain thoroughly and use as directed in the recipe above.
Don’t stir the rice too often at this stage. What you want to happen is that some of the egg fried rice gets a little bit crispy on the bottom of the pan, so you get some delicious brown crispy bits running through your egg fried rice!