Indo-Chinese · serves 2

Egg Fried Rice

Twelve minutes, three ingredients, and it uses up yesterday's rice.

15 min Easy Contains egg

Ingredients

  • 3 cups cold cooked rice
  • 3 eggs
  • 6 garlic cloves
  • 1 carrot, diced (optional)
  • 2 tbsp soy sauce
  • 1 tsp vinegar
  • Spring onion
  • White pepper
  • 3 tbsp oil

Method

  1. Cold rice, broken up with a fork. This is non-negotiable.
  2. Highest heat. Scramble the eggs quickly, take them out while still soft.
  3. Garlic 20 seconds, carrot 1 minute.
  4. Rice in. Press it flat against the pan, let it sit 30 seconds, then toss. Repeat for 3 minutes.
  5. Soy and vinegar down the sides of the pan, not on the rice.
  6. Eggs back in, spring onion, white pepper.

Questions people ask about Egg Fried Rice

How long does Egg Fried Rice take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of rice in Egg Fried Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Egg Fried Rice ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

What do you serve with Egg Fried Rice?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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