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A classic of Chinese cuisine, fried rice is pan-fried rice with fluffy scrambled eggs, melting vegetables and flavorful sauces. An economical, anti-waste recipe that will cause an explosion of flavors in your mouth!
Table des matières
💙 Why you'll love it
- It's ultra-easy to prepare.
- It's ideal for using up leftovers from your fridge.
- It's as delicious as it is healthy and balanced, with vegetables, proteins and starches.
- It's vegetarian, gluten-free and can easily be made vegan and dairy-free.
🥕 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Rice: cook the day before and refrigerate for use in the recipe on the day.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Garlic, yellow onion and spring onion.
- Butter andsesame oil.
- Asian sauces: soy sauce, oyster sauce and nuoc-mâm sauce (fish sauce). You'll find them in most supermarkets or Asian stores.
- Vegetables: carrots and mushrooms. You can also add peas (fresh when in season, or frozen).
✅ Vegan and dairy-free version
- To make this recipe vegan, replace the eggs with tofu, seitan or tempeh and remove the nuoc-mâm sauce.
- To make this recipe dairy-free, use dairy-free butter (yes, there is such a thing!). And make sure Asian sauces don't contain any.
🥰 Chef's tips
- Rinse the rice well the day before cooking : it's very important to remove the starch so that it doesn't stick when you pan-fry it.
- Leave the rice to rest for at least one night: this will also prevent the grains from sticking together.
- If you wish to double the quantities, cook in two batches: if you put too much rice in the same pan, it won't fry properly...
- Asian restaurants use butter, not oil, so don't substitute it.
- If you like your rice slightly crispy, allow a little time to elapse between stirring.
- Feel free to taste at the end and add sauces to suit your taste (soy, oyster, nuoc-mâm, etc.).
✨ How to accompany this fried rice?
- With a delicious teriyaki chicken
- With crispy chicken egg rolls
- With Vietnamese chicken spring rolls
- With chicken and vegetable gyozas
- With Chicken Karaage (best fried chicken in the world)
💡 Frequently Asked Questions
Long rice, such as Basmati or Thai rice.
It's super simple: make scrambled eggs, sauté your vegetables and then add rice cooked the day before and refrigerated overnight. Season and enjoy!
❄️Storage
Store this fried rice in an airtight container in the fridge for up to 4 days: because of the scrambled eggs, they can't be kept any longer. But if you add them at the last minute, the fried rice will keep for a week, in an airtight container in the fridge.
🍚 Other rice-based gems
- Arancini with butternut squash, mozzarella and Parmesan cheese
- Fish en papillote and rice with Garam Massala (Indian recipe)
- Crispy rice, salmon, spicy mayo and avocado
If you make this fried rice, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Simple egg fried rice
Ingredients
- ⅔ cup uncooked rice
- 2 eggs
- 2 garlic cloves
- 1 large onion
- 1,5 oz unsalted butter
- 1 tablespoon sesame oil
- 1 green onion
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce nuoc mam
- 3,5 oz carrot
- 3,5 oz mushrooms
- Black pepper to taste
- Salt optional, to taste
Instructions
The day before
- Wash the rice thoroughly until the rinse water runs clear (this can take 7 or 8 washes), then cook the day before according to the packaging instructions, and refrigerate overnight.
D-Day
- Break it up with your hands, then grate the carrots and mushrooms, and chop the spring onion.
- In a small frying pan, place a little butter and the beaten eggs. Cook over low heat, stirring constantly: they should be runny. Set aside in a bowl.
- In the same small frying pan, add another knob of butter, followed by the sliced mushrooms. Cook over high heat, stirring frequently, until they have rendered all their water.
- In a large frying pan, add butter and sauté the garlic, yellow onion and carrots over high heat, stirring occasionally.
- After 5 minutes, add the rice and 1 tablespoon butter, and cook for a further 5 minutes, stirring every 1 minute. Add the oyster sauce, soy sauce, nuoc mam sauce and pepper (and, optionally, the leek-celery futé square, which you can melt).
- Turn down the heat, add the scrambled eggs to the pan, mix well, then transfer to plates with a drizzle of sesame oil, chopped spring onion and pepper. Taste, add salt if necessary, and enjoy!
Notes
- Use long grain rice, such as Basmati rice or Thai rice.
- If you wish to double the quantities, make two batches : if you put too much rice in the same pan, it will not fry well...
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