Egg Fried Rice
Egg Fried Rice
Ingredients
- 1/2 onion, medium, finely chopped
- 2 garlic, to 3 cloves, finely chopped
- 1/2 carrot, medium, finely chopped into small pieces
- 2 stalks green onions, to 3, chopped, white and green parts separated
- 2 eggs
- as needed cooking oil
- 2 cups cooked rice, day-old
- 2 tablespoons soy sauce, to 3
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch MSG
Instructions
- 1
Finely chop the onion, garlic, and carrots. Chop the green onions, separating the white parts from the green parts into two different piles.
⏱️ 5 min
- 2
Crack the 2 eggs into a bowl and whisk them thoroughly until well combined.
⏱️ 1 min
- 3
Heat a wok over high heat and add a generous amount of cooking oil. Once the oil is hot, pour in the whisked eggs. Scramble the eggs in the wok until they are cooked through and lightly browned. Remove the scrambled eggs from the wok and set them aside in a separate bowl.
⏱️ 3 min
- 4
Add a bit more cooking oil to the wok. Add the chopped onion and garlic to the hot wok and stir-fry until fragrant. Add the chopped carrots and continue to stir-fry for a short period. Add the white parts of the green onions and stir-fry briefly.
⏱️ 3 min
- 5
Add the cooked rice to the wok. Use a spatula to break up any clumps in the rice. Season the rice by pouring in 2 to 3 tablespoons of soy sauce, adding a pinch of salt, a pinch of black pepper, and a pinch of MSG.
⏱️ 2 min
- 6
Mix all the ingredients in the wok thoroughly, ensuring the seasonings are evenly distributed and the rice is well combined with the vegetables. Return the previously cooked scrambled eggs to the wok. Add the green parts of the green onions. Perform a final stir-fry to mix all components together.
⏱️ 1 min
- 7
Transfer the finished egg fried rice into a serving bowl. Garnish with additional fresh green onions, if desired, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Egg Fried Rice
- 1/2 onion, medium, finely chopped
- 2 garlic, to 3 cloves, finely chopped
- 1/2 carrot, medium, finely chopped into small pieces
- 2 stalks green onions, to 3, chopped, white and green parts separated
- 2 eggs
- as needed cooking oil
- 2 cups cooked rice, day-old
- 2 tablespoons soy sauce, to 3
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch MSG
Instructions
- 1
Finely chop the onion, garlic, and carrots. Chop the green onions, separating the white parts from the green parts into two different piles.
⏱️ 5 min - 2
Crack the 2 eggs into a bowl and whisk them thoroughly until well combined.
⏱️ 1 min - 3
Heat a wok over high heat and add a generous amount of cooking oil. Once the oil is hot, pour in the whisked eggs. Scramble the eggs in the wok until they are cooked through and lightly browned. Remove the scrambled eggs from the wok and set them aside in a separate bowl.
⏱️ 3 min - 4
Add a bit more cooking oil to the wok. Add the chopped onion and garlic to the hot wok and stir-fry until fragrant. Add the chopped carrots and continue to stir-fry for a short period. Add the white parts of the green onions and stir-fry briefly.
⏱️ 3 min - 5
Add the cooked rice to the wok. Use a spatula to break up any clumps in the rice. Season the rice by pouring in 2 to 3 tablespoons of soy sauce, adding a pinch of salt, a pinch of black pepper, and a pinch of MSG.
⏱️ 2 min - 6
Mix all the ingredients in the wok thoroughly, ensuring the seasonings are evenly distributed and the rice is well combined with the vegetables. Return the previously cooked scrambled eggs to the wok. Add the green parts of the green onions. Perform a final stir-fry to mix all components together.
⏱️ 1 min - 7
Transfer the finished egg fried rice into a serving bowl. Garnish with additional fresh green onions, if desired, before serving.