Simple quick and delicious egg fried rice. The perfect weeknight dinner.
250g pre-cooked long grain rice
3 tbsp vegetable oil
1 onion finely chopped
4 eggs beaten
2 spring onions sliced
½ cup carrots chopped (optional)
1 cup mushrooms sliced (optional)
Heat 2 tbsp of the oil in a large wok or frying pan over a high heat, then add the onion and fry until lightly browned (about 5 mins). Add the optional carrots and mushrooms. Add the rice and stir for about 3 minutes, then move to the side of the pan. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains. Stir in the spring onion before spooning into a bowl and serve while still hot.
Chef’s Note: Never use freshly cooked rice as it will leave your egg fried rice gooey and sticky. It’s best to use cooked rice that’s been in the fridge overnight as the grains will be drier and separate. If you don’t have leftover rice, spread freshly made rice on a baking tray and refrigerate for at least 30-60 minutes.
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Recipe and Image by Capsicum Culinary Studio