Description
A simple and flavorful Egg Fried Rice recipe made with boiled long-grain rice, sautéed onions and garlic, eggs, and seasoned with soy sauce, sesame oil, and lemon juice. Perfect as a quick weeknight side or main dish.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice boiled)
- ½ tbsp sesame oil
- 2 eggs
- 2 tbsp dark soy sauce
- ¼ tsp salt
- ¼ tsp garlic salt
- 1 tbsp lemon juice (fresh or bottled)
To Serve
- ½ bunch spring onions/scallions, chopped
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic cloves. Ensure the rice is already boiled, cooled, and separated to avoid clumps.
- Heat Vegetable Oil: In a large skillet or wok over medium heat, add the vegetable oil and heat until shimmering.
- Sauté Onions and Garlic: Add the diced onion to the skillet and sauté until translucent and soft, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add the Rice: Add the boiled and cooled long-grain rice to the skillet, breaking up any lumps and stirring to combine with the onion and garlic mix.
- Season and Mix Eggs: Push the rice mixture to one side of the skillet. Crack the eggs into the empty side and scramble gently until just cooked.
- Incorporate Eggs and Seasonings: Mix the scrambled eggs thoroughly into the rice. Drizzle sesame oil, dark soy sauce, salt, and garlic salt evenly over the rice. Stir well to evenly distribute all ingredients and flavors.
- Add Lemon Juice: Pour the lemon juice over the rice mixture and toss again to balance the flavors with a subtle tangy note.
- Serve and Garnish: Transfer the egg fried rice to serving plates or bowls and garnish with chopped spring onions or scallions for a fresh finish.
Notes
- Use cold, leftover rice for best texture and to prevent sogginess.
- Adjust soy sauce quantity according to taste preference and saltiness.
- For extra veggies, consider adding peas, carrots, or bell peppers during the sauté step.
- You can substitute vegetable oil with any neutral cooking oil.
- Ensure eggs are fully cooked before mixing to avoid any raw bits.
