Garlic Egg Fried Rice
A super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Eggs and Aromatics
- b.Heat 1 tbsp of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat.
- c.Pour in the beaten eggs. Scramble gently for 1-2 minutes until they are just set but still soft. Remove from the wok and set aside.
- d.In the same wok, add the remaining 1 tbsp of vegetable oil. Add the finely chopped garlic and sauté for about 30-60 seconds until fragrant and light golden. Do not let it burn.
- e.Add the chopped spring onion whites and optional green chillies. Stir-fry for another minute.
- 2
Step 2
- a.Stir-fry the Rice
- b.Increase the heat to high. Add the cold, cooked rice to the wok.
- c.Using a spatula, press and break up any clumps of rice. Stir-fry continuously for 2-3 minutes, tossing the rice to ensure it heats through evenly and gets a slightly toasted flavor.
- 3
Step 3
- a.Season and Combine
- b.Push the rice to one side of the wok. Pour the soy sauce and rice vinegar into the empty space and let it sizzle for a few seconds to caramelize slightly.
- c.Sprinkle the salt and black pepper over the rice.
- d.Toss everything together vigorously until the rice is uniformly coated with the sauces and seasonings.
- 4
Step 4
- a.Finish and Serve
- b.Return the scrambled eggs to the wok, along with half of the chopped spring onion greens.
- c.Drizzle the toasted sesame oil over the top for aroma.
- d.Give it a final toss for about 30 seconds to combine all ingredients.
- e.Transfer to a serving platter, garnish with the remaining spring onion greens, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use cold, day-old rice. Freshly cooked rice is too moist and will result in mushy fried rice.
- 2A very hot wok or pan is key to getting that classic 'wok hei' (breath of the wok) flavor and preventing the rice from steaming.
- 3Prepare all your ingredients (chopping, measuring sauces) before you start cooking. Stir-frying is a very fast process.
- 4Don't overcrowd the pan. If you're doubling the recipe, it's better to cook in two batches.
- 5Break up any clumps in the cold rice with your hands before adding it to the wok for easier stir-frying.
- 6Be careful not to burn the garlic, as it will turn bitter and ruin the flavor of the dish.
Adapt it for your goals.
Vegetable Fried Rice
Add 1 cup of mixed vegetables like diced carrots, peas, corn, and bell peppers. Sauté them with the garlic and onions before adding the rice.
Chicken Fried RiceChicken Fried Rice
Add 1 cup of cooked, shredded or diced chicken. Add it back into the wok along with the scrambled eggs at the end to heat through.
Schezwan Fried RiceSchezwan Fried Rice
Add 1-2 tablespoons of Schezwan sauce along with the soy sauce for a spicy and pungent kick.
Shrimp Fried RiceShrimp Fried Rice
Sauté 1 cup of peeled and deveined shrimp after the aromatics until pink and cooked through. Remove and set aside, then add back in at the end with the eggs.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Quick Energy Boost
The carbohydrates from the rice provide a quick and easily accessible source of energy, making this a great meal to refuel your body.
Contains Allicin
Garlic is rich in a compound called allicin, known for its potential immune-boosting and anti-inflammatory properties.
Frequently asked questions
One serving of this Garlic Egg Fried Rice contains approximately 430-460 calories, depending on the type of oil and exact portion size. It's a balanced meal with carbohydrates, protein, and fats.