Description
This classic egg fried rice blends aromatic jasmine rice with golden scrambled eggs and crisp vegetables. Savory wok-seared ingredients create a satisfying meal that brings Chinese culinary traditions directly to home kitchens you can enjoy.
Ingredients
Scale
- 1 large egg (lightly beaten)
- 1 cup of uncooked instant rice
- ½ onion (finely chopped)
- ½ cup of sliced green beans or peas
- 2 tbsps of soy sauce
- 1 tsp of vegetable oil
- 1 cup of water
- ½ tsp of salt
- ¼ tsp of ground black pepper
Instructions
- Prepare a flavorful liquid base by combining water, soy sauce, and salt in a medium saucepan, bringing the mixture to a rolling boil.
- Remove the saucepan from heat, stir in instant rice, and cover. Allow the rice to rest for 5 minutes, absorbing all the liquid and developing rich flavors.
- Heat vegetable oil in a skillet or wok over medium heat, creating a sizzling cooking surface.
- Sauté finely chopped onions and sliced green beans for 2-3 minutes until onions become translucent and beans maintain a crisp texture.
- Gently pour lightly beaten eggs over the sautéed vegetables, cooking for approximately 2 minutes while continuously scrambling to ensure even distribution.
- Incorporate the previously prepared rice into the skillet, thoroughly mixing to coat the grains with egg and distribute vegetables uniformly.
- Season the mixture with ground black pepper, adjusting to personal taste preferences.
- Transfer the hot egg fried rice to serving plates, presenting it as a standalone main course or as a complementary side dish to other culinary creations.
Notes
- Optimize rice texture by using day-old refrigerated rice, which ensures grains remain separate and don’t become mushy during stir-frying.
- Enhance flavor complexity by using sesame oil instead of vegetable oil, adding a rich, nutty undertone to the entire dish.
- Boost nutritional value by incorporating additional protein sources like diced chicken, tofu, or shrimp during the vegetable sauté stage.
- Create a gluten-free version by substituting regular soy sauce with tamari or coconut aminos, maintaining the umami depth without wheat-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 267 kcal
- Sugar: 1 g
- Sodium: 1230 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 93 mg