This Egg Fried Rice is tasty and so easy to make too! Rice stir fried with mixed vegetables, eggs, garlic, soy sauce and more!

What is egg fried rice

Egg fried rice is a dish popular in many Asian countries. At a high level it is rice stir fried with beaten eggs, and a mix of veggies.

At a more detailed level we will have to look at what’s in it!

What’s in egg fried rice

Egg fried rice is made with these ingredients:

• Rice – Cooked rice is used in fried rice. Usually this is white rice, but you could switch it up and use brown rice too. I recommend using cooked and chilled rice for your friend rice so you can avoid it turning in to a giant mush when you stir fry everything.
• Eggs – You will want to use lightly beaten eggs. Or if you are lazy like me and want to avoid washing an extra dish, you can also crack the egg straight in to the pan and quick scramble it there.
• Cooking Oil – Fried rice very much requires some sort of cooking oil or fat. This is because fried rice requires high heat, and the heat will burn your rice and other ingredients and cause uneven cooking. Oil will coat your rice so it doesn’t burn and it helps prevent the rice from sticking to each other.
• Vegetables: Many veggies that are often used in fried rice include onions, green onions, peas, carrots, and garlic. However, just like seasoning, this is greatly up to your personal preference also! Just keep in mind that cooking times of veggies may vary. For example, broccoli will take longer to cook, so you may want to allow that veggie to cook longer or separately from the other veggies.
• Seasoning: This part is very much customizable. While American restaurants usually use soy sauce to flavor their fried rice, you can use a range of seasoning. For example, sesame oil, oyster sauce, or even one of my favorite when home cooking – white pepper, black pepper, and salt. If you’re allergic to gluten, you can use white pepper, black pepper, and salt, or you can use coconut amino instead of soy sauce as a substitute.

If you would like to add some protein to that fried rice – check out all these delicious variations of fried rice you can make – 20+ Delicious Fried Rice Recipes!

How to season egg fried rice

The seasoning of egg fried rice is very much up to you! While American restaurants usually use some sort of soy sauce mixture to flavor their egg fried rice, you can use a range of seasoning.

For example, sesame oil, oyster sauce, or even one of my favorite when home cooking – white pepper, black pepper, and salt.

How long does egg fried rice last in the fridge

You can store egg fried rice in the fridge for about 5 days. This is how I came up with that:

According to FoodSafety.gov, cooked rice can be stored safely in the refrigerator for 4-6 days. However, since we usually use leftover cooked rice from the day before, that’s one day down.

Now this is also if you store it correctly. So make sure you place the fried rice in airtight container(s) in the fridge. This will help prevent moisture buildup and bacterial growth.

And before you heat it up, always check for spoilage! You can look out for discoloration or bad smells.

Can you freeze egg fried rice

Yes! You can freeze your egg fried rice in an air tight container for about 1 – 2 months.

However, the longer you freeze it the quality and texture may decrease.

When you are ready to unfreeze and eat it – I recommend thawing it in the refrigerator overnight for the best results. And then reheat it completely it (steaming hot!) to make sure it is safe to consume.

How to make egg fried rice

First, gather your ingredients:

• 3 tbsp cooking oil, separated
• 1 cup frozen mixed veggies (corn, peas, carrots, etc.)
• 2 eggs, lightly beaten
• 2 cups of cooked rice
• 5 crushed garlic, minced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• Salt, to taste
• Green onions, chopped (optional)

In a large nonstick pan or wok, add 1 tbsp of oil over medium-high heat. Add frozen mixed veggies in to wok or cooking pan, and cook for about 2 minutes, or until vegetables begin to soften, stirring occasionally.

With a spatula, move vegetables to one side of the skillet, if the pan is dry go ahead and add a little more oil. Then add the beaten eggs to the other side, and stir it to scramble. (I actually sometimes just crack the eggs in to the pan and then scramble to skip beating the eggs resulting in an extra bowl to wash.)

Add another tbsp of cooking oil, and then the cooked rice and stir to mix well.

Add minced garlic, soy sauce, sesame oil, white pepper, and salt to taste, and stir fry everything to blend together. Cook for about 3 more minutes.

Sprinkle chopped green onions on top (optional), remove from heat and serve!

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