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Chinese Restaurant Egg Fried Rice Recipe

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Chinese Egg Fried Rice Recipe (Easy, Restaurant Style) Whiskaffair
Chinese Egg Fried Rice Recipe (Easy, Restaurant Style) Whiskaffair from www.whiskaffair.com

Description

Chinese restaurant egg fried rice is a classic dish that is enjoyed worldwide. It is a simple dish that combines fluffy rice with scrambled eggs and vegetables to create a delicious and satisfying meal. This recipe is easy to make, and it is perfect for those who are new to Chinese cooking.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 15 minutes.

Ingredients

  • 3 cups cooked rice
  • 3 eggs, beaten
  • 1 cup frozen peas and carrots
  • 1/2 cup sliced scallions
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Equipment

  • Large non-stick skillet or wok
  • Wooden spoon or spatula
  • Bowl for beating eggs
  • Cutting board and knife for slicing scallions

Method

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs to the skillet and scramble them until they are cooked through.
  3. Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes, or until they are heated through.
  4. Add the cooked rice to the skillet and stir-fry for 2-3 minutes, or until it is heated through.
  5. Add the soy sauce and sesame oil to the skillet and stir-fry for an additional 1-2 minutes.
  6. Stir in the sliced scallions and season with salt and pepper to taste.
  7. Serve hot and enjoy!

Notes

  • For best results, use leftover rice that has been chilled in the refrigerator for at least 1 hour.
  • You can add other vegetables or proteins to this dish, such as sliced mushrooms, diced chicken, or shrimp.
  • This recipe can easily be doubled or tripled to feed a crowd.

Nutrition Info

Each serving of Chinese restaurant egg fried rice (1/4 of the recipe) contains approximately:

  • Calories: 372
  • Protein: 13 g
  • Fat: 11 g
  • Carbohydrates: 56 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 1,031 mg

Recipe Tips

  • Make sure your skillet or wok is hot enough before adding the eggs to prevent them from sticking.
  • Stir-fry the rice and vegetables quickly over high heat for the best texture.
  • Use a wooden spoon or spatula to stir the rice to prevent it from sticking or breaking apart.
  • Adjust the amount of soy sauce and salt to your taste preferences.
  • For a vegetarian version, omit the eggs and add more vegetables and protein sources such as tofu or tempeh.

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