5 Minutes EASY Egg Fried Rice Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why do Chinese restaurants use old rice for egg fried rice? ›

Day old rice is needed to avoid the rice being soggy. It also means that it's cold and dry enough so that it will fry in the wok in the oil, vs. basically steaming if you used fresh cooked rice.

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.

Storing and reheating Egg Fried Rice

In the fridge You can keep this recipe in the fridge for 3 days. Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).

I'll be honest, the secret to DELICIOUS Egg Fried Rice is adding a generous amount of OIL. I season the oil by letting it saute for white parts of the green onion first before adding in the egg. The more fat you add, the easier it is the “fry” the fried rice, and therefore, it prevents the rice from getting soggy.

Here's what goes in Fried Rice Sauce: Chinese cooking wine or Mirin (secret ingredient!) – this is the secret to a really great fried rice that truly stacks up to your favourite Chinese restaurant.

Serve tamago kake gohan while it's nice and warm. This meal is so customizable that there's a lot of variation in how people prepare it in Japan. Some crack the egg directly into the rice, while others prefer to beat the egg separately before pouring it over the rice.

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the rice. Use a fork to fluff the rice grains and transfer to a large baking tray. Place the rice, uncovered, in the fridge for at least 30 minutes (overnight is best though) before using for fried rice.

When to add egg in fried rice? ›

Do you add egg or rice first in Egg Fried Rice? Once my vegetables are cooked, I push them to the side and add some more oil to the pan, then fry my eggs until 80% cooked through. I add my rice after the egg then quickly mix them together to marry them together for a delicious and fragrant fried rice!

Yes, provided it has been stored and reheated properly. Any leftover rice that you use for this recipe should be refrigerated within a couple of hours of cooking it. Additionally, as long as the fried rice is cooked at high heat on the skillet, there should be little concern. The rice should be good for up to 5 days.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Yes, it's pretty common to reuse 2-3 days old rice in most Asian households. Just make sure it's reheated till it's piping hot. Only if you cooled it properly when it was first cooked!

Yellow Fried Rice is specifically from the U.S. and is not authentic Chinese fried rice. The yellow color comes from food coloring that is added which is optional.