Best Egg fried Rice recipe

Making egg fried rice at home is easy and tastes as good as the restaurant version. One of the best ways to use any leftover rice, completely versatile and can be customized depending on what you have in hand.

Course Main Course

Cuisine Asian

Servings servings

Calories 383kcal

Author Subhasmita

Ingredients

4 cups day-old cold white rice (ref note 1)
3 tablespoon Vegetable Oil
4 large eggs
½ cup white parts of green onion
1 cup carrots diced
2-3 cloves garlic minced about 1 tablespoon
2 tablespoon Soy sauce
1-2 teaspoon Sesame oil
salt and pepper taste
green onion to garnish.

Instructions

Season eggs with salt and pepper. Whisk well.
Heat 1 tablespoon of oil in a wok. Add eggs and cook just until set. The cooked eggs should still look soft, slightly creamy. Remove and keep aside.
Heat the rest of the oil. When the wok/skillet is really hot, add white parts of the green onion, carrot. Stir fry for 2-3 minutes on medium-high heat.
Add minced garlic and cook for another minute until the raw smell is gone.
Add rice, salt, and pepper. Mix and toss for 1 minute on high heat.
Add scrambled eggs, green onions, sesame oil. Add soy sauce around the edges (watch video).
Toss on high heat for 2-3 minutes. It is ok if the rice looks slightly toasted here and there.
Serve with more green onions and sriracha on top.

Nutrition