The Best Egg Fried Rice
Preparation time : 10-15 minutes
Cooking Time : 10 minutes
Remember to pre cook your rice before starting this recipe
Ingredients :
3 tbsp butter
2 eggs, (whisked, or beaten)
2 medium carrots, peeled and diced
1 small white onion, diced
0.5 cup of frozen peas
3 garlic cloves, minced
salt and black pepper
4 cups cooked and chilled rice
3 spring onions, thinly sliced
2-3 tbsp soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
0.5 teaspoon toasted sesame oil
Preparation :
Cook your rice , leave to cool and then refrigerate for 30 mins
- Heat 0.5 tbsp of butter in a large sauté pan over a medium-high heat, until melted. Add egg and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate place
- Add an additional 1 tbsp butter to the pan and heat until melted. Add carrots, onion, peas and garlic and season with a generous pinch of salt and pepper (although I don’t add salt because I find it a little too salty the with extra added). Sauté for about 5 mins or until the onion and carrots are soft. Increase the heat to high, add the remaining 1.5 tbsp of butter and still until melted. Immediately add the rice, spring onions, soy sauce and oyster sauce (if using) and stir until combined. Continue sautéing for an additional 3 mins to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days
You can obviously vary the vegetables you put in. I’m not a lover of peas, so I dice some courgette and use that. The beauty of this dish is you can serve it on its own (which we do regularly) or with something else. You can store it and then you have the perfect accompaniment to a dinner party or BBQ