Egg Fried Rice Pictures Download

This fried rice is entirely different from the popular Asian Chicken Fried Rice because the depth of the taste in the latter comes from the Soy sauce while the depth of taste of the latter comes from the Curry powder, Thyme, Seasoning cubes, and of course the abundance of vegetables like Carrots, Green beans, Peas, sweet corn, and Onions.

Another key to achieving a good result when making this fried rice is to allow the freshly cooked rice (parboiled) to cool slightly before using it. The rice should be cool to the touch before adding it to the pan. If you are short of time, simply spread the rice on a sheet pan so that the steam can easily escape or just place the cooked rice inside the fridge for a few minutes.

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Finally, it is important that you always wash the rice before cooking it. This will help to remove the excess starch on the rice, which can cause the rice to be clumped together.

And this fried rice, though slightly spicy (the chillies were too hot!), were devoured without any complaint from him. He had it with some ketch up on the side and me and my husband had it with Gobi Manchurian gravy style.

Cook rice and keep aside. You can use 3 cups of water for 2 cups of rice. If you are using pressure cooker, you can wait for 1 or 2 whistles. Rice cooker gives better results than pressure cooker, though.

I just got back from 2 weeks of eating ALL the things in Mexico and my body is basically YELLING at the screen because it wants this fresh, fast and HEALTHY little cauliflower fried rice goodness for dinner. All the veggies, all the easyness! GIMME! Pinned!

I am SO hooked on cauliflower rice. I switched over a few months ago and have not make actual rice since! Mine always ends up being of the cilantro-lime variety to go with a fish taco bowl or anything Mexican really. YUM.

Fried Rice is an Asian dish made by stir frying cooked rice in a wok with vegetables, soya sauce and sometimes with meat & eggs as well. You will find numerous versions across Asia, made with varying ingredients like onions, scallions, preserved meat, garlic etc.

Though Fried Rice originated in the Chinese cuisine, it is a staple in lot of other Asian countries like Indonesia, Thailand, Japan and India. Perfectly cooked grainy & non-sticky rice, the right amount of sauce & high heat is what makes any fried rice the best.

Chinese food is all about the amazing smoky aroma, saucy flavors and the beautiful colors. Well-made fried rice is stir fried in a carbon steel or cast iron wok on the highest heat to acquire the unique smoky aroma. The right amount of sauces coat the rice with a delicate flavor & transform to a mouth-watering dish.

My Vegetable Fried Rice recipe does not use a lot of ingredients except for good quality aged rice, soya sauce, veggies, vinegar and oil. I do not use ajinomotto (MSG) to make any of our foods. You can still make a very good vegetable fried rice without it. Most restaurants use it as it enhances the taste & flavor.

1. Soak 1 cup rice for 10 to 20 mins. If you are a large family you can make make more rice (upto 3 cups) following the same method. Add rice to a large bowl. This is the kind of basmati rice I use. You can also use any long grain or medium grain like Jasmine rice or sona masuri.

2. Rinse the rice very well at least thrice to get rid of the starch. Any excess starch is going to make the rice sticky and gluey. If using aged basmati rice, I prefer to soak for at least 10 to 20 mins. This prevents the grains from turning hard and dry after stir frying in the wok.

6. Quickly drain the rice to a colander. Cool it until all of the steam vanishes. Fluff it up with a fork. If the rice is perfectly al dente, you can cover and set aside. This prevents the rice from drying & becoming hard.

13. Toss, mix, stir fry for 2 to 3 mins. Taste test. If needed add more sauce & salt now to suit your taste. Remember the entire cooking process should happen on the highest flame. Otherwise the moisture from the veggies can make the rice mushy.

Soaking rice: To soak or not is a personal choice. Whenever I use basmati rice, I prefer to soak it at least for 10 to 20 mins. This helps the rice to perfectly cook up to beautiful long grains and also prevents the rice from turning dry and hard after frying it.

There are 2 ways you can cook rice perfectly for this fried rice recipe. The first method is the absorption method which works well for lesser rice like 1 to 1 cups. The second method is the draining method which is great if you have a large family or making a lot of fried rice. Most often I follow this second method as I cook 3 cups of rice for our meal.

Al dente rice: Cook rice to al dente on a medium high flame, (NO low flame here). The grains should be firm and yet fully cooked. Do not overcook the rice, it takes only a few seconds for al dente cooked rice to get overcooked and become mushy. So be alert and drain the rice in time.

It is very important to cool the rice immediately after cooking. Fluff up the rice gently in the colander with a fork, let all of the steam reduce. Then add a tbsp. of oil and spread it gently and then cover it. This prevents the rice from drying up & becoming hard.

Firstly fry no more than 2 to 3 servings of rice in one batch. Frying a lot of it at one time will not bring out the flavours. If possible use a large carbon steel or cast iron wok. As soon as you add the veggies to the wok, remember to regulate your stove flame to the highest.

Rice: Use any long grain or medium grain thin rice. Any rice labelled as long grain, basmati or jasmine work well to make fried rice. Avoid using short fat grains as they have more starch content and likely to turn sticky after cooking. Sona masuri rice also works well.

A lot of times I make this fried rice with a single veggie like mushrooms, cabbage, zucchini and sometimes broccoli. You may use the search bar on top to check some of these versions that I already posted on the blog.

Vinegar is one of the less used ingredient in a fried rice. You will not find vinegar in most Chinese fried rice recipes. But it really adds a slight tang to the rice and enhances the taste. Rice vinegar is used in Chinese cooking especially in stir fry, salad dressings etc.

You may skip this easily from the recipe or use apple cider. Avoid white vinegar as it is too acidic in taste. If using apple cider, use it in combination with teaspoon sugar as it recreates the same sweet flavour & taste of rice vinegar.

To add paneer, use cup diced paneer cubes. After stir frying the veggies, add paneer to the wok and fry then on both the sides for a minute. Then pour the soya sauce, vinegar and then add rice.

To make egg fried rice, slide the stir fried veggies to a side in your wok and pour 2 beaten eggs. Scramble them and cook just until set & soft cooked. Then add the sauce, vinegar and then rice. Double the soya sauce and black pepper for this.

For spicy fried rice, add a tablespoon of schezwan sauce, chilli oil or sambal olek. If using schezwan sauce, skip soya sauce from the recipe. To use sambal olek, use it in combination with kecap manis.

Spices: Many years ago I once ate fried rice in Alleppey which was super flavorful with ground star anise in it. Since then on occasions I add star anise (whole or ground). If using star anise you can skip the soya sauce in the recipe.

Hello Swasthi,

Thank you for the amazing recipes. I make this fried rice often and it turns out good. However when I pack in the box for office lunch my husband complains it turns hard. Please any tips for this. TIA

This is the first time I made fried rice with fresh cooked rice. Love the technique of draining it. Turned out fantastic. I am going to try your chicken and egg fried rice too. Loving all your recipes.

We loved this fried rice!!! It was so fresh tasting and will be my go to recipe whenever we want a restaurant kind fried rice. Excellent tips that really work. The only change I make is to add butter for oil & use jasmine rice. I love the trick of cooking rice in a sauce pan to keep it al dente. Works 100%. Worth when you cook a lot of rice. Absolutely great recipe!

Once you get the knack of remembering to boil a pan of rice in the morning, so you can have cold rice - which is really important for making the tastiest fried rice - this recipe will become a staple for serving up with any of your Chinese fakeaway dinners (or just eat it on its own for lunch!).

From my own experience, we grew up with a packet of MSG always in the cupboard. My dad always added it to fried rice, and I've made fried rice MANY times both with and without MSG.

Personally I haven't got a problem with it. BUT I rarely use it.

Why?

Well we don't live close to any good Asian grocery shops here. Also, I don't think that fried rice NEEDS it. I add salt, garlic salt and soy soy sauce to my fried rice for the same umami flavour.

It's worth noting that some garlic salt and soy sauce contains MSG anyway (I've just checked mine and they don't, but it's not something that I look out for when buying).

Having never cooked egg fried rice before, this was so tasty, after buying a few extra ingredients i dont usually store we were excited about cooking this alongside kitchen sanctuarys crispy beef, fun saturday night cooking and lovely and tasty

I first fell in love with Vietnamese fried rice at Le's Restaurant in Cambridge, back when I worked in the area and would go there for lunch often. I'd alternate between their pho and rice, depending on my mood, and I always left feeling full and happy.

I loved the rice so much, I wanted to try making it myself, and I shared a version I was more or less happy with back in March 2014, except it tasted nothing like a restaurant quality fried rice, especially because I was on an 80/20 paleo diet at the time! e24fc04721