What’s better than making a bowl of takeout-style egg-fried rice that is wholesome, easy to make, and incredibly delicious. This dish is a complete meal as it has carbs and proteins and is also loaded with fibre-rich veggies. The best way to use day-old rice or make a quick meal on a busy day, I cook egg-fried rice quite often at home. Though a meal in itself, we love it with Chilli Chicken Dry, Chicken 65, Sticky Korean Chicken.
Making Chinese Egg Fried Rice at Home
If you have leftover rice(or you can deliberately make some extra rice and refrigerate), making this fried rice is not only quick but also way healthier than take-out.
I always find the restaurant versions are greasy and barely any veggies. Making at home also gives you the flexibility to adjust the recipe as per your taste or what you have in hand.
Rice: A day or two old short-grain rice is perfect here. The fried rice would be fluffy. Freshly cooked rice, if used, results in a mushy sticky fried rice. However, if you don’t have day-old rice, then you can also use fresh rice. After cooking, rice spread it into a large baking dish, separate the grains. Let it come to room temperature, then pop it in the refrigerator for 2 hours.
Eggs: I have used three eggs in this recipe, but you can use more if you prefer.
Vegetables: The best part. You have a lot of options. I like to keep it simple, so limit to 2-3 kinds of vegetables. You could use carrots, green beans, corn, bell pepper, cabbage. Add whatever vegetable you have on hand, or you prefer. There is also green onion for garnishing.
Aromatics: Minced garlic, Soy sauce. I also like to add a dash of sesame oil at the end for an authentic flavor. You can also add a dash of rice vinegar, but it is optional.
Helpful Tips for a restaurant-style Fried Rice
What about leftovers? Can we reheat?
Egg fried rice tasted perfect even the next day. For leftovers, store them in an airtight container for up to 2 days in the refrigerator. You can reheat in a microwave or, as I prefer, toss again in a lightly greased Wok until evenly heated.
