Egg fried rice
The trick is to heat the rice right through while keeping its grains separate.
- Prep
- 8 min
- Cook
- 8 min
- Total
- 16 min
- Makes
- Serves 3
Your new skill: Start with preparation, then work through one step at a time.
The trick is to heat the rice right through while keeping its grains separate. Have your ingredients ready before the eggs hit the pan.
Your ingredients
Get ready: Bowl, fork, wok or large frying pan and spatula.
- 400 g safely chilled cooked white rice
- 2 eggs
- 1½ tbsp neutral oil, divided
- 2 garlic cloves, finely chopped
- 1 spring onion, finely chopped
- 1 tsp light soy sauce
- ½ tsp sesame oil
- ¼ tsp salt, or to taste
- 1 pinch ground white pepper
Let’s make it
-
Loosen the rice
Separate the cold rice grains with a fork and beat the eggs in a bowl. Chop garlic and spring onion before cooking.
-
Scramble the eggs
Heat 1 tbsp oil, add the eggs and quickly scramble into small pieces. Transfer the set egg to a clean plate.
-
Heat the rice thoroughly
Add the remaining ½ tbsp oil and garlic. Briefly fry, then add rice. Stir and break up clumps until the rice is steaming hot throughout.
-
Season and serve
Return the egg, add spring onion, soy sauce, sesame oil, salt and pepper. Toss until everything is thoroughly hot, then serve straight away. This reheats the rice once; do not cool it for another reheat.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Garlic pak choi.
Keeping it: Serve immediately. The cooked rice has already been reheated once, so do not keep this panful for another reheat.
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