Even tastier than takeout, egg fried rice is a healthy, customizable dish perfect for every occasion. Serve it on its own or as a side with your favorite Asian dishes.
Prep Time: 5 minutesmins
Cook Time: 6 minutesmins
Total Time: 11 minutesmins
Servings: 4servings
Ingredients
3TBcooking oil, such as peanut oil or vegetable oil
4clovesgarlic, minced
4 ½cupslong grain rice, such as Jasmine, fully cooked and cooled*
2largeeggs, lightly beaten with 1/8 tsp salt and scrambled into small bits
2stalks green onion, thinly sliced
Instructions
In a large wok or extra-large pan, heat the oil until hot. Add the garlic and stir for 30 seconds or until fragrant.
Add the rice, and stir well. Add the sesame oil, Maggi sauce, soy sauce, 1/2 tsp salt, and 1/2 tsp white pepper. Stir seasonings into the rice to coat thoroughly.
Add the peas/carrots and diced ham. Stir to combine and heat through. Add the green onions and scrambled eggs. Stir to incorporate and heat through.
If desired, add a bit more salt and white pepper to taste. Serve warm. Store any leftovers in an airtight container in the fridge for 3-4 days.
*Leftover rice that's 1-2 days old is best to use for fried rice.
*Chinese sausage, shrimp, browned ground meat, or cooked chicken all are good alternatives for ham. You can also omit meat, for a vegetarian egg fried rice.
*See original article for more variations and serving ideas.
*To keep fried rice gluten-free, use gluten-free soy sauce or Tamari sauce in place of regular soy sauce and Maggi sauce.
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