Egg Fried Rice Easy Food

SHRIMP & EGG FRIED RICE

Steps:

• Whisk eggs with salt and pepper. In a wok or large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; pour in egg mixture. Cook, stir-ring, until egg mixture starts to form soft curds, about 3 or 4 minutes. Transfer to plate.
• In same pan, heat remaining oil over high heat; stir-fry shrimp, garlic and green onions until shrimp start to turn pink, about 2 minutes.
• Add leftover rice and curry powder; stir-fry for 2 minutes. Add soy sauce, vinegar and sugar; cook until rice is heated through, about 2 or 3 minutes. Stir in reserved eggs and peas; cook until heated through, about 1 minute. Serve with hot sauce.

EGG FRIED RICE

Steps:

• Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of butter.
• Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
• Add another tablespoon of butter to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
• Soften 2 tablespoons of butter in the center of the skillet, then add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes - you'll hearing popping and sizzling and that's what you want - then stir and repeat a few times. It's ok if the rice is chunky; it will break up a bit as it warms.
• Return the egg to the skillet and stir to heat through.
• Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
• Garnish with sesame seeds and sliced green onions and serve immediately.
• Store leftovers in a tightly sealed container for up to 3-4 days. Microwave to reheat.

FRIED RICE WITH EGG

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

EASY CHINESE EGG FRIED RICE

Steps:

• Heat oil in wok or pan.
• Add egg and scramble.
• Add rice and sauté until rice clumps are loosened.
• Add salt to taste.
• Sauté in green onion and sesame oil for fragrance.
• Serve immediately.

EGG FRIED RICE - EASY!

Steps:

• Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
• Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
• Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
• Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.

VEGETABLE EGG FRIED RICE

Steps:

• In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
• Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
• Fold in the green onions and serve immediately.

EGG-FRIED RICE

Steps:

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, 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 or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

EASY FRIED RICE

Steps:

• Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

EGG FRIED RICE

Steps:

• Wash rice and soak for 30 mins. Meanwhile bring 5 to 6 cups water to a rolling boil in a large pot. Drain the water from the soaked rice and add it to the boiling water. If you want you can add half teaspoon salt and cook.
• When the rice is cooked al dente (meaning the rice has a bite to it and not fully cooked), drain it to a colander. Do not over cook the rice. Cool completely.
• Chop the veggies and garlic. Break the eggs to a bowl and beat until fluffy.
• To be cooked on high flame. Heat a pan with oil, add chopped garlic. Fry for 30 seconds. Add spring onion whites and fry for a minute.
• Add chopped veggies and fry for about 2 minutes. Do not make them mushy, they should be crunchy and half cooked. Slide the veggies to one side of the pan.
• Reduce the flame to medium. Pour eggs and scramble them. Cook till they are soft, fluffy almost cooked but not overcooked.
• Increase the heat and pour the soya sauce, vinegar and any hot sauce if you prefer. The soya hits the hot pan and emits some steam. This imparts a nice Chinese flavor.
• Add cooled rice, ground black pepper and spring onion greens. If you want you may add some toasted sesame oil and it's optional.
• Fry on the highest flame for about 2 minutes. Adjust salt and spice as needed.
• Garnish egg fried rice with some spring onions and serve.

THE EASIEST EGG FRIED RICE

Steps:

• Crack the eggs into a small bowl and beat them together.
• Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
• Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
• Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
• Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.

EGG FRIED RICE

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.

EASY EGG FRIED RICE

Steps:

• Fill a pan up with water and bring to the boil. Whilst doing that, rince the rice over some cold water untill the water has boiled. When boiled add the rice to the water and turn the heat down to medium. Stir.
• Cook for around 10 minutes so the rice is still hard and keeps it shape. Drain away water and leave to stand for about 5 minutes.
• In a wok heat up the veg oil and add the whites of the spring onions and the garlic. Fry for 1 minute or untill golden.
• Add the eggs and as cooking break up into small pieces.
• Add rice and stir. Add sesame oil, soy sauce and salt and mix. Taste, add more salt if neccessary.
• Add the green of the spring onions, stir.