Egg Fried Rice — from Leftover Rice, in 15 Minutes
Yvonne Ammann VegetarianFry cold day-old rice in very hot oil for 3 minutes without much stirring, push aside, scramble the eggs in the pan, mix everything. Peas, spring onions, soy sauce and a few drops of sesame oil. Freshly cooked rice turns mushy — yesterday's is dry and fries.
Fried rice is the dish you deliberately cook too much rice for: it only works with cold day-old rice, because that is dry enough to fry in the pan rather than stick. With egg, peas and whatever the fridge offers, it is a whole supper in 15 minutes — and cheaper than the takeaway most people order instead.
Ingredients
- 600 g Rice (cooked, cold, day-old)
- 4 pieces Eggs
- 150 g Peas (frozen)
- 1 piece Carrot
- 4 pieces Spring onions
- 2 pieces Garlic cloves
- 3 tbsp Rapeseed oil
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- Pepper
- 1 tbsp Sesame seeds (optional)
Method
- 1
Prepare
Break up the rice by hand so no clumps remain. Finely dice the carrot, slice the spring onions — white and green parts separate —, chop the garlic, beat the eggs. With wok cooking everything must be ready before the pan is hot.
- 2
Vegetables
Heat 2 tbsp oil in a large pan or wok until smoking. Fry the carrot, white spring onion and garlic 2 minutes, add the peas, 1 minute.
- 3
Fry the rice
Add the rice and press flat. Do not stir for 2 minutes so it toasts underneath, then turn and another 2 minutes. It should crackle and some grains brown lightly.
- 4
Egg
Push the rice aside, remaining oil into the free half, pour in the eggs and stir 30 seconds until nearly set. Then mix through the rice.
- 5
Season
Pour the soy sauce in around the edge of the pan — it caramelises there —, add the sesame oil, pepper and green spring onions. Toss briefly, sprinkle with sesame, serve at once.
Tips
- Anything can go in: leftover chicken, prawns, diced ham, tofu, sweetcorn, peppers, broccoli, mushrooms. Fry meat first and remove, add back with the egg. About 300 g extras to 600 g rice.
- No day-old rice? Cook 250 g rice, spread on a tray and freeze for 30 minutes. Cold and dry is what counts.
- The pan must be truly hot and not overcrowded — for four people, better two batches. Otherwise the rice steams instead of toasting.
What can I substitute?
Tamari is gluten-free. Oyster sauce makes it sweeter and rounder — the takeaway version.
Sweetcorn is most popular with children. Fry broccoli 1 minute longer.
Brown rice is nuttier and even crisper. Quinoa works but holds together less.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my fried rice turn mushy?
Because the rice was freshly cooked and still moist. Fresh rice steams in the pan and sticks. Day-old rice has lost moisture in the fridge; the grains are firm and fry separately. Second reason: too little heat or too full a pan.
Is it safe to eat day-old rice?
Yes, if it was cooled quickly after cooking and refrigerated within an hour. It keeps two days there. Rice left warm for hours can grow bacteria — do not use that. When frying it must get hot right through.
Which rice is best for frying?
Long-grain such as basmati or jasmine — the grains stay separate. Risotto and pudding rice are too starchy and stick. Parboiled rice works well and is the most forgiving.
How much does fried rice cost per person?
About 1.50 CHF per person with egg and vegetables — rice, eggs and frozen peas are all staples. The takeaway costs ten times as much.
How you collect recipes
Paste a link
Copy the address of any recipe page — including this one. Ingredients, amounts and steps are recognised automatically.
Photograph a cookbook
Take a photo of a page from your cookbook. Even handwritten recipes from your grandmother get read.
Pull from Cookidoo
Got a Thermomix? Your Cookidoo recipes come into your collection with one click.
