Egg fried rice is a classic of Chinese cuisine that conquers palates worldwide for its simplicity and comforting flavor. This fried rice recipe is perfect for using up leftover rice from the previous day and turning it into a complete, colorful, and textured dish. Originating from Asian culinary tradition, this stir-fry combines the softness of eggs with the crunch of vegetables, all wrapped in a delicious aroma of soy sauce and garlic.
Ideal for a quick weeknight dinner or as a side dish for other Asian plates, this fried rice is versatile and adapts to whatever ingredients you have on hand. The key is to use cold, cooked rice, which allows the grains to separate and brown perfectly in the wok. Additionally, it is an excellent option for those seeking a vegetarian meal (by omitting the egg) or for introducing children to Eastern cuisine.
There are many variations: you can add chicken, shrimp, ham, or tofu, as well as other vegetables like bell peppers or broccoli. The important thing is to achieve that balance between the saltiness of soy sauce and the fresh touch of green onion. Go ahead and prepare this delicious egg fried rice and surprise your family with an authentic flavor!
Prep
15 min
Servings
4
In a large pan, heat 2 tablespoons of vegetable oil and sauté the garlic and onion until fragrant.
Add the beaten eggs and quickly stir-fry until they begin to set.
Add the green peas and diced carrot, continue stir-frying for a few minutes until the vegetables soften.
Add the cold cooked white rice, break it apart with a spatula, and mix it well with the vegetables.
Pour in the soy sauce and continue stir-frying, ensuring all ingredients are evenly mixed and the rice turns golden.
Finally, add salt and black pepper, adjusting the seasoning to taste.
When serving, you can garnish with green onions and cilantro leaves. Enjoy your Egg Fried Rice!
