Egg Fried Rice
Chinese inspired egg fried rice, packed with flavour that gives you a classic takeaway favourite from home.
Ingredients
- 2 tbsp oil
- 2 cups white rice cooked, cold, leftover rice - Note 1
- 3 eggs scrambled
- 150 grams bacon diced - Note 2
- 1/2 brown onion diced
- 2 garlic cloves core removed, minced
- 150 grams frozen mixed vegetables peas, corn, carrot mix - Note 3
Sauce
- 1 tbsp soy sauce gluten free options available - Note 4
- 1/2 tbsp dark soy Note 5
- 1 tbsp oyster sauce sub for vegetarian oyster sauce or more soy sauce - Note 6
- 1 tbsp shaoxing wine optional, sub available - Note 7
- 1 tsp MSG or chicken stock powder Note 8
- 1 tsp sugar
- 1/2 tsp pepper
- 1 tsp sesame oil
Instructions
- Use your hands to break up the rice. This will make it easier for things to come together once the rice is in the pan.
- Mix together the sauce ingredients together in a separate bowl.
- In a wok* on medium to high heat, add in 3 tablespoons of oil into the pan, coating the pan from the middle to the base, add in the scrambled eggs, lightly mix around into one big piece until mostly cooked and remove from pan. *Note 9
- If the pan is looking dry, add in the other half a tablespoon of oil, add in the bacon and cook until nearly crispy, add in the onion and cook until soft, translucent and slightly brown around the edges, and add in the garlic and cook for 1 minute.
- Add in the frozen mixed vegetables, mix to combine and cook until the frozen vegetables defrost.
- Add in the rice and cooked egg into the pan and mix to combine, breaking up the egg as you go, this will fully cook the egg.
- Add in the sauce ingredients and combine everything together.
- Serve while still hot.
Video
Notes
Note 1
Cold rice - freshly cooked rice will not do well for fried rice because it's too wet and fluffy that can create clumpy fried rice. Leftover rice placed in the fridge dries it out, creating the perfect texture for fried rice. Note 2
Bacon - sub for Spam or shredded ham. Shortcut bacon and shredded ham need oil when they're being cooked, so add some in. I use streaky bacon and since that has extra fat it releases as it cooks, I don't add in as much extra oil. Pork free - use turkey bacon or beef bacon. You could also use beef, chicken, lamb or turkey mince. Just break it up in the pan with a sprinkle of salt and pepper until fully cooked in the same step as the bacon and continue the recipe as usual. If you sub to leaner cut of meat like chicken or turkey and the pan is dry, add in some more oil. Note 3
Mixed veggies - I have a frozen mixed peas, corn and carrot mix that I use in the recipe. You can chop up whatever is leftover in your fridges crisper drawer or whatever frozen veggies you have. Note 4
Soy Sauce - for those who need to be gluten free, use gluten free soy sauce or tamari. Note 5
Dark soy sauce - this is just for some extra colour rather than flavour. If you're gluten free, leave this out. Note 6
Oyster sauce - I've seen vegetarian oyster sauce. Or sub for more regular soy sauce. Note 7
Shaoxing wine - leave out if you can't have alcohol for religious or health reasons. Sub in 1 tablespoon of water. The usual substitution is water and chicken stock powder. If you're leaving out the wine and adding either MSG or chicken stock powder, just add in the water. If you don't want to use the wine or MSG, just use water and chicken stock powder. Note 8
MSG - can usually be found at Asian grocers, or online. Sub for chicken stock powder. Note 9
Wok - don't worry if you don't have a wok, use any large pan you have. If you're planning to cook this dish in a pan that isn't non-stick like stainless steel and you're worried about the scrambled eggs sticking, cook them separately in a non-stick pan and add them into the fried rice towards the end. I use a carbon steel wok and the oil in the recipe will go towards the cooking of the eggs. I coat most of the pan with oil, cook the eggs as one big piece until slightly underdone and remove from the pan. It will be returned to the pan later to be fully cooked and will be easier to break up the egg into smaller pieces.
Cold rice - freshly cooked rice will not do well for fried rice because it's too wet and fluffy that can create clumpy fried rice. Leftover rice placed in the fridge dries it out, creating the perfect texture for fried rice. Note 2
Bacon - sub for Spam or shredded ham. Shortcut bacon and shredded ham need oil when they're being cooked, so add some in. I use streaky bacon and since that has extra fat it releases as it cooks, I don't add in as much extra oil. Pork free - use turkey bacon or beef bacon. You could also use beef, chicken, lamb or turkey mince. Just break it up in the pan with a sprinkle of salt and pepper until fully cooked in the same step as the bacon and continue the recipe as usual. If you sub to leaner cut of meat like chicken or turkey and the pan is dry, add in some more oil. Note 3
Mixed veggies - I have a frozen mixed peas, corn and carrot mix that I use in the recipe. You can chop up whatever is leftover in your fridges crisper drawer or whatever frozen veggies you have. Note 4
Soy Sauce - for those who need to be gluten free, use gluten free soy sauce or tamari. Note 5
Dark soy sauce - this is just for some extra colour rather than flavour. If you're gluten free, leave this out. Note 6
Oyster sauce - I've seen vegetarian oyster sauce. Or sub for more regular soy sauce. Note 7
Shaoxing wine - leave out if you can't have alcohol for religious or health reasons. Sub in 1 tablespoon of water. The usual substitution is water and chicken stock powder. If you're leaving out the wine and adding either MSG or chicken stock powder, just add in the water. If you don't want to use the wine or MSG, just use water and chicken stock powder. Note 8
MSG - can usually be found at Asian grocers, or online. Sub for chicken stock powder. Note 9
Wok - don't worry if you don't have a wok, use any large pan you have. If you're planning to cook this dish in a pan that isn't non-stick like stainless steel and you're worried about the scrambled eggs sticking, cook them separately in a non-stick pan and add them into the fried rice towards the end. I use a carbon steel wok and the oil in the recipe will go towards the cooking of the eggs. I coat most of the pan with oil, cook the eggs as one big piece until slightly underdone and remove from the pan. It will be returned to the pan later to be fully cooked and will be easier to break up the egg into smaller pieces.