FoodBlog's Fast and Easy Lunches: Egg Fried Rice 🍚
This is a super simple recipe that is great for those who are less experienced in the kitchen. It also won’t take you any time at all, and is the perfect way to use up leftover rice. The rice must be leftover, i.e. left in the fridge overnight, or else you won’t get that texture and bite you’re looking for. Rice that’s just been cooked will turn out soggy and soft, and that just isn't what comes to mind when you think of egg fried rice. 😏
The Ingredients
The must-have components in egg fried rice are:
- Leftover rice
- Eggs
- Vegetable oil
- Scallions/green onions
- Soy sauce
Suggested ingredients vary greatly depending on the region of Asia on which these recipes are based, but we’re going for the inarguable necessities. You might also want to add some veggies like sweet corn, peas and carrots, or even a protein like leftover chicken. You could even add another dimension of flavour with oyster sauce, chilis, or sesame oil and seeds. Egg fried rice is a blank canvas which you’re free to experiment with, however simplicity often reigns supreme in dishes such as this one - so don’t go crazy on the additions. 🍳
The Method
The method is insanely easy - start off by heating your wok and adding a good amount of oil. Crack open your eggs (1 per 2 people being served is enough) and scramble on high heat until broken down and fully cooked, then set them aside. Next add some more oil to the wok and sauté your veggies on medium heat if you have any. Turn the heat back up and add your rice, egg, sauces, and other ingredients (if using any). Finely chop the scallions and add to the wok if you prefer to lightly cook them, or use them raw as a garnish after cooking. 👨🍳
That’s really all it takes! Truly the perfect quick and customisable lunch for a busy day. If you decide to make this dish, don’t forget to tag us @foodblog.mt on any pictures you snap for the Gram. 📸
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