Egg fried rice
The best thing that can happen to leftover rice: soft golden egg, sweet peas and carrots and a splash of soy, on the table in 25 minutes.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $1.60 a serving
- 680 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 cup long-grain white rice, cooked and chilled, about 3 cups (leftover rice is perfect)
- 3 green onions, sliced, whites and greens kept apart
- 2 cloves garlic, minced
- 4 large eggs
- ¾ cup frozen mixed vegetables, no need to thaw
- 1 tsp sesame oil
From your pantry
- ¼ tsp salt
- 2 tbsp vegetable oil, divided
- 2 tbsp soy sauce
- 1 pinch black pepper
Each serving has about 680 calories, 23 g protein, 85 g carbs and 26 g fat, and costs about $1.60 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No green onions? Chives work.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
Break up the cold rice with your fingers until there are no clumps. the green onions, keeping the white and green parts in separate piles, and the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dolly’s tip: Warm, fresh rice turns mushy in the pan. Cold rice from the fridge fries into separate, chewy grains.Crack the eggs into a bowl, add the salt and with a fork until evenly yellow.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon oil in a large nonstick over medium-high heat until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
Pour in the eggs and stir gently until set in big, soft curds with no runny egg left, about 1 minute.
Medium-high heatTimer: 1 min
Dolly’s tip: Take them out while they still look soft. They go back in at the end.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Slide them onto a plate.
Add the rest of the oil, the white parts of the green onions and the garlic to the . Stir for 30 seconds, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Add the rice and press it into an even layer. Leave it alone for 1 minute, then stir and for 3 to 4 minutes, until every grain is hot and a few are toasty.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 4 min
Dolly’s tip: Letting it sit untouched is how you get the little crispy bits that make it taste like takeout.Stir in the frozen vegetables and cook 2 minutes, until hot.
Medium-high heatTimer: 2 min
the soy sauce around the edge of the pan and everything together. Add the eggs back, breaking them into bite-size pieces with your spatula.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heat
Take the pan off the heat.
with the sesame oil, add of pepper and the green onion tops, and once more.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Taste and add a little more soy sauce if you like.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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