Fried rice is one of those foods where you can put almost anything into it and it tastes delicious. Specifically egg fried rice is my favourite go to recipe in the house because:
1) It is delicious
2) It is quick to make
3) I can use left over rice from previous dinners
4) I can get rid of most vegetables in the fridge
Yes even the week old carrots that look abit discoloured, ADD THEM IN!!! Whenever I need to use up vegetables I make fried rice and trust me it helps save money and it feeds my family and friends for a few days, double win!!
I really hope that you try this recipe because it is absolutely delicious and a family favourite for us!
Step 1: Ingredients
*NOTE* to save time you can use all frozen vegetables or omit some vegetables. This recipe is very versatile and you can change it as much as you like!! *NOTE*
- 4 Cups COOKED short grain rice (2 cups of uncooked rice = 4 cups cooked rice)
- 2-3 Tablespoons butter (you can use oil but butter gives it a lovely flavour)
- 3 Eggs, whisked
-1 large onion, diced
- 2 sticks of celery, chopped
- 2 Carrots, diced
- 2 Garlic cloves (or 1 large), crushed
- 1/4 Green cabbage, sliced thinly
- 1/2 Cup frozen peas
- 1/2 Cup frozen corn
- 2 Teaspoons oyster sauce
- 3-4 Tablespoons of soy sauce
- Spring onion, to serve
- Sweet chilli sauce, to serve
Step 2: Equipment
- Chopping board
- Cutting knife
- 1 Large frying pan/ wok
- 1 Small frying pan (or you can use the same pan to cook the scrambled eggs in)
- Frying spatula/ spoon
- Garlic Crusher
- Small bowls
- Serving bowls
Step 3: Prepare the Vegetables
The first step is to prepare the vegetables, it is simple and can be done in advance to save time, if not it only takes a few minutes to chop and cut all the vegetables.
Firstly wash the vegetables under cold water to remove any dirt, then finely dice the onion to your preferred size, the smaller they are the less noticeable they are in the rice. Then dice the carrots finely, chop the celery and finally thinly slice the cabbage, if you prefer large chunks of cabbage then slice it thicker. Then finally crush the garlic in a garlic press.
*NOTE* if you are serving this to children you will want to chop the vegetables as fine as possible so that it is harder to notice. *
Step 4: Scramble the Egg
To make the scrambled eggs crack the 3 eggs into a small bowl and whisk them together until they are uniform in colour. Then heat a small pan to medium high and place the eggs into it and cook them for about 2 minutes while stirring them to form scrambled eggs. Then place them on a side plate and break it up into small pieces, leave them to cool while you cook the vegetables.
Step 5: Cook the Vegetables
Heat the wok onto a medium high heat then once the pan is hot add the butter and allow it to melt completely. Then add the diced onion to the pan and cook until the onions become transparent and just start to brown. Then add the garlic and let it cook for about 1 minute.
*NOTE* do not add the garlic while cooking the onions as the garlic can burn and give the dish a bitter taste.
Then add the diced carrot, celery and cabbage, stirring for about 2 more minutes until the vegetables slightly soften.
Step 6: Add the Rice and Sauces
Once the fresh vegetables are cooking in the pan add the pre-cooked rice and stir it for about 1 minute to break it apart. Then add the frozen peas and corn, scrambled eggs, oyster sauce and soy sauce and stir the rice and vegetables until they are evenly coated with all the different sauces.
Try a small amount of the fried rice and season it accordingly (ie. ass more or less sauce until it tastes yummy!!). Also make sure that the rice is heated evenly, when it is take it off the heat and get the serving bowls!
Step 7: Decorate and Serve
Once the rice is cooked place it in the serving bowls and add any toppings that you like. My suggestions are freshly chopped spring onions with sweet chilli sauce on the side.
This is a great dish as it can be a meal on its own or a side dish for meat. It is delicious, quick and you can use any vegetables in your fridge!
Food pairing suggestions:
- Serve with Teriyaki chicken
- Serve with steak
- Serve with Tofu
- Serve as a side dish for a group dinner
Runner Up in the
20-Minute Meals Challenge