The Ultimate Egg Fried Rice Recipe!

cooked rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is often cheaper.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is nutritious; mixed vegetables are budget-friendly.

Set up your ingredients in a 'W clock' pattern for organization: carrots at 12:00, spring onion, prawns, chicken, and peas.

Chop the chicken thigh into roughly chopped chunks.

Slice prawns in half for better cooking.

Beat the eggs in a bowl and season with salt and black pepper.

Run a spoon through the cooked and cooled rice to separate the grains.

Coat the rice with the beaten eggs, ensuring every grain is wrapped in egg.

Heat a cast iron wok until smoking hot and add enough oil to coat the bottom.

Add the egg-coated rice to the hot oil, pushing it into the oil and separating the grains for 3-4 minutes until the egg dries and the rice separates.

Remove the rice and set aside once the grains are dry enough.

Add a little more oil to the wok and start with the thicker part of the spring onion to flavor the oil.

Add the carrots and stir-fry on high heat to keep them crunchy.

Add the prawns and stir-fry until they are cooked through.

Return the rice to the wok and fold it through the other ingredients, ensuring it remains dry and starchy.

Add soy sauce for seasoning and allow the steam to evaporate, ensuring the rice stays separate.

Check for any sticking at the bottom of the wok and ensure the rice is dancing, indicating it's ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens