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asian essentials: egg fried rice

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

People that know me, know that I love rice… In all its brilliant forms. If you have ever been to an Asian restaurant, you probably have had egg-fried rice. It is usually fried with onion, and veggies. While that is good, sometimes, I just want some rice, with eggs and Asian seasonings. And, that is what this recipe is all about. So, you ready… Let’s get into the kitchen.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For asian essentials: egg fried rice

  • 1 c
    cooked jasmine rice, white or brown, your choice
  • 3 lg
    eggs, divided
  • 2 Tbsp
    grapeseed oil, divided
  • 2 Tbsp
    tamari sauce, or liquid aminos
  • 1 tsp
    toasted sesame oil
  • salt, kosher variety, fine grind, to taste
  • black pepper, freshly ground, to taste

How To Make asian essentials: egg fried rice

  • 1
  • 2
    About the rice. This recipe is best made with day-old cooked rice; however, there is a trick that you can use. Cook the rice according to package directions, then spread it out on a baking sheet, and let cool, and dry for an hour or two. It is not the same as using day-old rice, but it is pretty close. FYI: When making this recipe, I cook the rice with chicken stock, not water.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
  • 5
    Add a tablespoon of the grapeseed oil to a skillet over medium heat, allow to heat up, then add 2/3 thirds of the egg mixture.
  • 6
    Chef’s Note: You do not have to be precise; however, of the whisked eggs, add about two of them, and leave the remainder in the bowl.
  • 7
    Lightly scramble, then remove from the pan, and reserve.
  • 8
    Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
  • 9
    Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
  • 10
    Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
  • 11
    Toss to combine, then add the reserved scrambled eggs.
  • 12
    Toss to combine with the rice, until warmed through, about 2 – 3 minutes.
  • 13
    Chef’s Note: Do a final tasting for proper seasoning.
  • 14
  • So yummy
    Serve by itself, or with chicken, pork, or even fish. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.