Description
A quick and easy recipe for crispy, flavorful egg fried rice with a perfect texture, reminiscent of your favorite restaurant style dish. Made with simple ingredients and a special technique for that irresistible crunch.
Ingredients
Scale
- 2 cups cooked long-grain white rice (preferably day-old, refrigerated)
- 3 large eggs (room temperature)
- 2 tablespoons vegetable oil or peanut oil
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil (additional)
- 1/4 cup frozen peas and carrots (optional)
- 2 tablespoons soy sauce (light or regular)
- 1 teaspoon toasted sesame oil
- 2 tablespoons thinly sliced green onions
- Salt to taste
- White pepper to taste
Instructions
- Prepare the rice: Use 2 cups (about 400g) of cooked long-grain white rice, preferably refrigerated overnight. If using freshly cooked rice, spread it thinly on a baking sheet and cool for 30 minutes to remove moisture.
- Beat the eggs: Crack 3 large eggs into a bowl, add a pinch of salt and white pepper, then whisk until smooth and slightly frothy.
- Heat the wok/skillet: Place your wok or skillet over high heat until it starts to smoke slightly (about 2-3 minutes). Add 2 tablespoons of vegetable oil and swirl to coat.
- Cook the eggs: Pour beaten eggs into the hot oil. Stir gently and cook until just set but still soft, about 30 seconds. Remove eggs and set aside.
- Sauté aromatics and rice: Add 1 tablespoon of vegetable oil and 1 teaspoon of minced garlic to the wok. Stir for 15 seconds till fragrant. Add the chilled rice in small batches, spreading it out and letting it sear for about 2 minutes before stirring.
- Combine everything: Return the scrambled eggs to the wok along with 1/4 cup frozen peas and carrots (if using), 2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil. Toss everything together quickly and cook for another 2 minutes.
- Finish with green onions: Stir in 2 tablespoons sliced green onions, adjust seasoning with salt and white pepper, and give a final toss.
- Serve immediately: Plate your crispy restaurant style egg fried rice hot, so you get that crunch before it softens!
Notes
Use day-old rice for best texture. If using fresh rice, cool it on a tray for 30 minutes to dry. Cook eggs separately to keep them fluffy. High heat and not overcrowding the pan are key to crispiness. Adjust oil amounts if rice sticks or is greasy. Season gradually to avoid over-salting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup per serving
- Calories: 320
- Fat: 8
- Carbohydrates: 45
- Protein: 8
Keywords: egg fried rice, crispy fried rice, restaurant style fried rice, easy fried rice, quick dinner, Asian rice recipe