It’s a great side dish, but add some chicken or shrimp and it can easily turn into a main. I love how versatile this rice dish can be. I’ve never looked through my pantry or fridge and thought I need to make a special trip to the grocery store. Sometimes I just add carrots, sometimes just egg, and sometimes I add all the contents of my fridge! It goes great with sweet and sour chicken and a stir fry as well!
Here’s what you need:
2 cups rice, boiled
2-3 Tblspn peanut oil
2 eggs, beaten
1/2 cup finely diced carrots
1/2 cup finely diced cabbage
1/2 cup finely diced bell peppers
1/2 cup finely chopped green onions
salt and pepper to taste
1/2 tsp white pepper
1/2 tsp crushed red chillies
3 Tblspn soy sauce
The best thing about making egg fried rice is that it turns out better if you used rice that’s already been boiled. Ever have some leftover rice and don’t know what to do? Make egg fried rice! Also, if you’re cooking for a large group of people you can boil the rice a day before or the morning of, and then just stir fry the rest of the ingredients and fold in the rice. That’s a win-win in my book.
In a large pan heat the oil. If you don’t have peanut oil you can just use regular cooking oil. Add the beaten eggs and let them cook until almost set. Then break the egg up into little pieces, and throw in all the vegetables and seasonings, including the soy sauce. You can add a lot more veggies. I’ve tried this with broccoli, edamame, sugar snap peas etc. After stir frying for a few minutes add the rice and fold it in. Don’t mix too much or the rice will break.