EGG FRIED RICE
Fried rice with eggs. It’s deceptively easy, yet it’s a great hit and always gets rave reviews. My egg-fried rice dish includes turmeric and paprika-flavored egg, which I believe is an exciting twist. It brightens the dish’s color, turning it a brilliant shade of yellow. If you’ve had fried rice at a yellow Chinese restaurant, you can bet they’ve added food coloring to make it so. Turmeric is a natural way to achieve the same shade of yellow at home.
As a bonus, I scramble a couple of eggs separately and toss them in at the end to give the dish even more substantial bits of egg. Without it, egg fried rice just wouldn’t be the same!
Please check out our Stir-fried Shrimp and Eggs or our delicately exquisite Steamed Egg recipe if you’re a fan of eggs as much as we are.
This egg fried rice, like many other fried rice recipes, is best served with a lot of spicy sauce. All you need to make it at home is a few ordinary grocery store goods.
Day-old rice makes this preparation a lot easier. Freshly cooked rice can also be used if it is not very damp. Rice that is too mushy and unable to be stir-fried should be avoided at all costs.
Try Eggs and Bacon Fried Rice if you enjoy eggs in your fried rice, or Thai Basil Shrimp Fried Rice, or a summer season Crab Fried Rice if you like a twist on a classic.
Keep reading, though, because we’ve reached the meat of the story.
- 5 cups of cooked rice
- 5 large eggs
- 2 chopped scallions
- 1 medium finely chopped onion
- ½ finely chopped red bell pepper
- 1/2 cup of thawed frozen peas
- 3 tablespoons of oil
- 1 1/2 teaspoons of salt
- ¼ teaspoon of paprika
- ¼ teaspoon of turmeric
- ¼ teaspoon of sugar
- ¼ teaspoon of black pepper
- Rice can be broken up and fluffed up using a fork. When using newly cooked rice, wait until it stops steaming before fluffing it by letting it sit on the counter, uncovered. If you want to chill the rice overnight before making this dish, it will clump up; you may break apart the cold rice clumps into individual grains with your hands.
- In one bowl, beat three eggs. Whisk the other 2 eggs in another bowl with paprika, turmeric, and 2 tablespoons of water. Separate these two bowls.
- Add two teaspoons of oil to a wok already at a medium-high heat. Add the three beaten eggs and scramble them without the spices. Remove them from the wok, then set them aside.
- Add the final tablespoon of oil to the heated wok over high heat. Add the diced bell pepper and onion. Stir-fry for a few seconds. After that, add the rice and stir-fry for 2 minutes, scooping the rice to ensure even heating. Any clumps of rice can be broken up and flattened with a wok spatula. After that, stir-fry the rice for approximately a minute or until it is completely covered in the raw egg and spice combination.
- Stir-fry continuously for another minute after adding the peas. The rice is then covered with salt, sugar, and black pepper, and mixed. The rice should start to steam, indicating that it has reached the proper temperature.
- If the rice feels a touch dry, feel free to add little water or chicken stock. Any leftover rice clumps can be broken up by adding liquid right on top of them. Serve after adding the scrambled eggs and scallions.