Egg Fried Rice

Egg Fried Rice

Basic egg fried rice is very easy to make. The best part is that you can use the leftovers from your refrigerator.

Heat up a little vegetable oil (or your oil of choice) in your wok or skillet and scramble up about 3 or 4 eggs.

I add a little splash of soy sauce to the eggs for flavor.

Remove the eggs and clean up the wok or skillet so you don't have burnt egg taste.

(Alternatively, if you're using a wok, you can cook up the eggs after you warm the rice and veggies. You just press the rice mix up along the sides and cook the eggs in a well in the center of the wok, mixing it all together once they are cooked. Saves you having to clean up the wok in between steps.)

Add a bit more oil and warm up your veggies. 

I had some left over corn and "California blend" veggies in the frig so I used those. You can use anything you want. Why not experiment with your favorites!

Next, add in your leftover rice - leftover rice makes the best fried rice. As you can see mine has kept the lovely shape of its storage container.

Make sure you break up all the clumps as you warm the rice up.

Remember to stir up the rice regularly so it doesn't burn on the bottom and heats evenly.

Remember those eggs you scrambled up earlier? Time to add them into the mix.

Add a 1/4 to a 1/2cup of soy sauce and mix it up until the rice is nice and brown.

Feel free to add any left over chicken or pork you have sitting around. Just chop the meat up into cubes or shred it if you prefer. It makes this recipe a wonderful one-pot meal!

Recipe:

Egg Fried Rice

2 Tbsp oil

4 eggs

1-2C vegetables (chopped small)

4C rice (preferably left over)

1/4C soy sauce

optional: 1-2C chicken or pork cubed

  Heat up the oil, scramble 4 eggs then remove from skillet.

Reheat oil and add vegetables. Heat until softened and warm. Add rice. Mix thoroughly removing any clumps in the rice. Stir regularly until heated evenly through. Add soy sauce and mix until all of the rice is brown. Serves 6-8 people.