Egg Fried Rice

Egg fried rice is a simple dish, but it’s often overlooked. It’s perfect for a kitchen raid. I like to drizzle a spicy sauce over the top for extra oomph, though it’s optional. Serve it with saucy chicken wings to mix any leftover sauce into the rice.

Egg Fried Rice
Egg Fried Rice

Serves 2 (a side may be needed) or 1 if you’re famished

Hands-on Time10 minutes

Cooking Time 22 minutes

Print friendly version

Ingredients

  • 200g short grain or sushi rice

  • 340ml water

  • Pinch of salt

  • 100g frozen peas

  • Knob of unsalted butter

  • 1-2 medium eggs

  • 2 tsp gochujang (optional)

  • 2 tsp mirin (optional)

  • 1 tsp soy sauce (optional)

  • 2 tsp lemon juice (optional)

Equipment

  • Sieve

  • Saucepan with lid

  • Frying pan

  • Spatula

  • Bowl (optional)

  • Spoon (optional)

Method

1. Cook the Rice

  • Rinse the rice under running water until the water runs clear.

  • Add the rice, water, salt, and frozen peas to a saucepan.

  • Bring to a boil over high heat, then reduce the heat to the lowest setting. Cover with a lid and cook for 18 minutes.

  • Remove the lid and let the rice cool slightly.

2. Scramble the Eggs

  • Heat a frying pan over medium heat and add the butter.

  • Once the butter stops foaming, add the eggs. Stir with a spatula to scramble them.

3. Combine and Serve

  • When the eggs are no longer runny, add the cooked rice to the pan.

  • Stir the rice and eggs together for 2 minutes until heated through.

4. Optional Sauce

  • In a bowl, mix the gochujang, mirin, soy sauce, and lemon juice. Drizzle over the rice before serving.

Enjoy!

Related Recipes:

Garlic & Soy Wings

Egg Fried Rice
Egg Fried Rice