Description
Sizzling woks and aromatic spices dance in this restaurant-style egg fried rice masterpiece from China. Rice grains glisten with golden egg, promising a flavor-packed journey that delights palates and celebrates classic street food simplicity.
Ingredients
Scale
Main Protein:
- 2 eggs, slightly beaten
Staple:
- 3 cups cooked white rice (preferably day-old rice)
Vegetables:
- 1 cup frozen peas and carrots (thawed)
- 1 onion, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- Green onions for garnish
Seasonings and Cooking Ingredients:
- 2 tablespoons oil
- 3 tablespoons soy sauce
- Ground black pepper to taste
Instructions
- Warm a large pan or wok over medium heat, adding a tablespoon of oil. Gently scramble eggs until fully cooked and golden, then transfer to a separate plate.
- In the same pan, introduce another tablespoon of oil. Sauté chopped onions and minced garlic, releasing their aromatic essence until they become translucent and fragrant.
- Incorporate thawed peas and carrots into the pan, stirring continuously for 2-3 minutes until vegetables reach a tender consistency.
- Introduce cooked rice to the vegetable mixture, drizzling soy sauce evenly. Gently break apart any rice clusters, ensuring uniform distribution of ingredients.
- Return scrambled eggs to the pan, folding them into the rice mixture. Continue stir-frying for an additional 2-3 minutes to ensure complete heat integration and flavor melding.
- Finish the dish by sprinkling ground black pepper to enhance taste. Optional: Garnish with finely chopped green onions for a fresh, vibrant touch. Serve immediately while piping hot.
Notes
- Use day-old cold rice for the best texture and to prevent mushy fried rice, as freshly cooked rice contains more moisture and can become sticky.
- Ensure high heat when stir-frying to create that classic restaurant-style wok hei flavor and prevent rice from becoming soggy.
- Customize by adding protein like diced chicken, shrimp, or tofu to make the dish more substantial and nutritionally balanced.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos and use a gluten-free rice variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg