The Easiest Egg Fried Rice Recipes

Steps:

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• 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. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

Steps:

• Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
• Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
• Add shallots, then egg and bacon pieces, cooked prawns and heat through.
• Add lemon juice (if using prawns) and soy sauce to taste.

Steps:

• In a small bowl beat the eggs with water.
• Melt the butter in a large skillet or a wok over medium heat or until sizzling.
• Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
• Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
• Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
• Stir in the egg and green onion.

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
• Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
• Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Steps:

• Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
• Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
• Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
• Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Steps:

• Heat oil in wok or pan.
• Add egg and scramble.
• Add rice and sauté until rice clumps are loosened.
• Add salt to taste.
• Sauté in green onion and sesame oil for fragrance.
• Serve immediately.