Basic Eggy Fried Rice

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    Basic Eggy Fried Rice

    Basic Eggy Fried Rice

    (48)
    30min


    44 people made this

    This is my version - rice is mixed with soy sauce, egg, ginger and spring onions. You can use leftover meat like chicken as well, if you prefer.

    Ingredients
    Serves: 4 

    • 1 1/2 cup raw instant rice
    • 1 tablespoon sesame oil
    • soy sauce to taste
    • 2 eggs, beaten
    • 1 teaspoon finely chopped fresh ginger
    • 1/4 cup finely chopped spring onions

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring water to a boil in a medium saucepan. Stir in rice and cover. Remove from heat and let stand 5 minutes. Fluff with a fork and drain any excess water.
    2. Heat oil in a large frying pan over medium heat. Stir in rice and soy sauce. Heat briefly then transfer rice to a bowl.
    3. Scramble the eggs in the same frying pan, then stir in rice. Stir in ginger and spring onions, heat through and serve.
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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (46)

    Kjb16
    by
    1

    Very tasty!  -  21 Jul 2013

    by
    11

    Yummy! I changed this up a bit to make it a little more healthy. I used brown rice, added peas and diced carrots, and I used low sodium soy sauce. I sauteed the whites from the green onions with the peas and carrots while my rice was cooking. I then added the rice to the veggies with about 1/4 cup soy sauce. In a small skillet, I scrambled the 2 eggs and added to the rice with some ground ginger (I didn't have fresh) and the greens from the onions. Whole thing took about 10 mintues to make and it turned out pretty good. Brown rice made it a little too nutty, so next time I'll stick with white rice. Thanks for the recipe!  -  27 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    8

    This is good...don't really think it tastes too much like the stuff you get in take out....but still good. You do need to make sure that you add the fresh ginger because without it...it is just too plain. Thanks for the post.  -  14 Jun 2006  (Review from Allrecipes USA and Canada)

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