How to make egg fried rice at home

Mastering the Art of Egg Fried Rice

Egg fried rice is a staple dish in many British households, often enjoyed as a quick, comforting meal or as a side dish to accompany various cuisines. Whether you’re looking to recreate your takeaway favourite or simply want a versatile dish to add to your repertoire, here’s your guide to making egg fried rice.

Ingredients needed:

For a basic egg fried rice, you’ll need:

1. 250g already cooked long-grain white rice
2. 2 large eggs, beaten
3. 1 medium onion, finely chopped
4. 1-2 cloves garlic, minced (optional, but adds depth)
5. 2 spring onions, finely sliced
6. 2 tablespoons of Oil
7. 1-2 tablespoons of light soy sauce (adjust to taste)
8. A dash of sesame oil (optional, for an authentic touch)
9. Salt and pepper to taste
10. Frozen peas or any leftover vegetables (optional)

Equipment needed:

• Wok or large frying pan
• Spatula or wooden spoon
• Bowl for beaten eggs

How to make egg fried rice

Step 1: Prepare Your Ingredients

Rice: If you’re not using day-old rice, cook your rice and spread it out on a tray to cool. This prevents it from becoming mushy when fried.

Vegetables: If using, prepare your vegetables. Peas can be added frozen, but if using other veg, ensure they’re finely chopped or diced.

Step 2: Cooking the Rice

Heat the Pan: Place your wok or frying pan over high heat. Add a tablespoon of oil and let it get very hot but not smoking.

Cook the Onion and Garlic: Add the chopped onion (and garlic if using) to the pan. Stir-fry until the onion is translucent, which should take about 2-3 minutes.

Add Vegetables: If using peas or other vegetables, toss them in now. Cook for another minute or two until they’re just tender.

Fry the Rice: Add the cooked rice to the pan. Spread it out and let it sit for a moment to get a bit of a crust before stirring. Keep stirring to ensure the rice doesn’t stick and gets evenly cooked.

Season: Drizzle over the soy sauce, ensuring all the rice gets coated. If you’re using sesame oil, add a dash now for that extra layer of flavour. Season with a bit of salt and pepper, but go easy as soy sauce is quite salty.

Step 3: Adding the Egg

Push Rice Aside: Create a well in the centre of the rice. Pour in the remaining oil, let it heat up, then pour in the beaten eggs.

Scramble the Eggs: Let the eggs set slightly before stirring to scramble them. Once they’re just set, mix them into the rice.

Final Toss: Add the spring onions, give everything a good toss to combine, and let it cook for another minute or so. Taste and adjust seasoning if necessary.

Tips for Perfect Egg Fried Rice

Rice Type: Long-grain or Basmati rice works best for fried rice due to its texture.

Cold Rice: Using cold, day-old rice helps in achieving that restaurant-quality texture. If you must use freshly cooked rice, spread it out to cool completely before frying.

High Heat: Cooking on high heat is key to getting that wok hei (breath of the wok) which gives the rice its characteristic flavour.

Customise: Feel free to add meat like chicken, prawns, or bacon. Just cook these separately or before adding the rice.

Safety: Always ensure your rice is thoroughly heated through to avoid any food safety issues, especially if using leftover rice.

Serving Suggestions

Egg fried rice is versatile:

• Serve it as a main dish with a fried egg on top for breakfast.
• Pair it with stir-fried vegetables or a curry for dinner.
• Use it as a base for a more complex dish by adding more proteins or sauces.