The Best Egg Fried Rice. A couple of key ingredients, a few top tips and a no-fail technique make for fluffy, flavourful rice that’s never mushy or clumpy!
Garnish with sesame seeds, green onions and crispy garlic.
Fried rice was one if those things I never really considered writing about. As I was making it to accompany the Chinese Chicken Balls recipe I posted last week though, I realized there was a fair bit of technique involved.
As I was taking the cold rice from the fridge, I thought, “Does everyone know to make their rice the day before?.
The Best Egg Fried Rice.
Several other similar thoughts came to me as I went through my normal process for fried rice. By the end I had a plan to write this recipe and a couple of others that are upcoming that use it as a base.
Namely, Chicken Fried Rice and Shrimp Fried Rice.
The Best Egg Fried Rice starts with the right rice and a couple of key ingredients.
It all begins with the right rice. Jasmine rice and long grain white rice are what I use most. These are less starchy than basmati or rice used for sushi for example.
The right rice goes a long way to having rice that falls apart into individual grains and does not clump together.
The Best Egg Fried Rice with Crispy Garlic.
All fried rice has added soy sauce, but two other ingredients also bring the proper flavour profile. Fish sauce to get absorbed by the rice when frying and a final drizzle of dark toasted sesame oil at the very end to finish it off.
These two key ingredients bring a flavourful umami depth to the dish and a smoky, nutty finish you’ll find familiar from your favourite takeout version.
Dive into the recipe for more top tips and techniques. I’m pretty sure you’ll find they all come together for maybe the best you’ve ever made.
Try it with sweet and Sur Sauce and crispy garlic.
Love Copycat Takeout recipes.
We love experimenting with Chinese food dishes especially and have put together a whole collection of favourites from Rock Recipes over the years.
Like this Crispy Garlic recipe?
You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Asian Inspired Recipes Category.
Be sure to try this recipe with a delicious addition, our new recipe for Crispy Garlic! Goes with steaks, chops, fried rice and more!
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The Best Egg Fried Rice
Ingredients
- 4 cups cooked or long grain Jasmine rice, about 1 1/2 cups of dry rice ( See Instruction #1)
- 4 tablespoon vegetable or peanut oil (2 tbsp are used in 2 separate steps)
- 3 large eggs, beaten
- Salt and pepper to season the eggs
- 3 green onions, chopped/sliced
- 2 tbsp low sodium soy sauce
- 2 tbsp fish sauce, optional but recommended
- 1 cup cooked green peas
- 1 or 2 teaspoons toasted sesame oil
- 1/2 tsp black pepper
- Crispy garlic (optional)
Instructions
- To begin with you will need 4 cups of cooked cold rice. Day old rice, that has been chilled in the fridge overnight is best. This goes a long way to preventing mushy fried rice. (See Notes for a quick method)
- Heat the vegetable oil in a wok or large sauté pan over medium heat.
Beat the egg and add to the pan.- Season with salt and pepper.
Scramble only until the egg sets. Do not over cook.- Remove the scrambled egg from the pan.
- Next turn the burner on high and add the other two tablespoons of oil and let it heat up for 30 seconds or so.
Add the rice and press it down gently into the bottom of the wok.- Let the rice fry there for a minute or so, then toss it, press down gently into the bottom of wok and repeat.
- Repeat this process a couple of more times. The idea is to dry out the rice as much as possible making it ready to absorb the flavours that are added next.
After you’ve fried the rice sufficiently, add in the soy sauce and fish sauce.- Toss the rice very well for a couple of minutes to ensure that this flavours are well incorporated throughout all the rice in the pan.
Next add the cooked green peas and the green onions and toss well until the peas are well heated through.
Add the scrambled egg back to the wok.
Toss to reheat the egg and make sure everything is well dispersed throughout.
Finally sprinkle the black pepper evenly over the rice and drizzle in the toasted sesame oil.- I like to use the full 2 tsp, but some find it very strong. Start slow, you can always add more if you like when tasting at the end.
- Toss well for a final two minutes to incorporate the sesame oil throughout.
- Serve with a garnish of additional green onions, sesame seeds and if you like, our recipe for Crispy Garlic!
Notes
Always rinse your rice under cold water before cooking as directed. This helps remove surface starch so rice grains don't stick together.
NOTES. Fried rice is generally made from leftover rice or rice made the previous day. If you want to speed up the process, cook your rice, then spread it in a cookie sheet to steam off and cool almost to room temperature. Stick the cookie sheet in the freezer for about 30-40 minutes to blast chill it. Then it is ready to use in the recipe.
Nutrition Information
Yield
6Serving Size
1 servingAmount Per Serving Calories 313Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 93mgSodium 666mgCarbohydrates 56gFiber 4gSugar 3gProtein 11g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.