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the finished egg fried rice
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Egg Fried Rice Recipe

Prep Time1 day
Cook Time20 minutes
Servings: 6

Ingredients

  • 4 Cups of cooked long grain white rice Made from 1 ½ to 2 cups of uncooked rice
  • 2 to 3 eggs
  • ¼ cup of frozen peas defrosted
  • ¼ cup of diced carrots
  • ¼ cup of diced yellow onion
  • ¼ cup of corn kernels
  • 4 tablespoons of butter
  • 2 tablespoons of soy sauce
  • ¼ teaspoon of ground white pepper
  • 2 tablespoons of toasted sesame seeds
  • 1 tablespoon of vegetable or canola oil

Instructions

  • Cook the rice, and let it rest: Cook your rice as per its instructions, either a full day, or two hours before you decided to make the dish. After the rice has been fully cooked, spread it all out onto a baking sheet in an even layer, and let it cool in your fridge. The reason we are doing this is to get rid of the moisture left in the cooked rice, which would make the fried rice mushy if we didn’t do.
  • Prep the veggies/ingredients: Dice up the onion, and carrot for the recipe, and get all of the other ingredients out and ready for step 4.
  • Cook the eggs: Crack 2 to 3 eggs into a bowl and whisk them up until they are lightly scrambled. Add 1 tablespoon of vegetable or canola oil to a wok and place it over medium-high heat. Once the wok is hot, add the eggs and scramble them until they are slightly cooked and solidified.
  • Add the Veggies, the rice, & seasonings: Now that the eggs have been lightly cooked add the veggies, rice, butter, white pepper, and soy sauce. Mix these ingredients up and stir fry them for about 5 to 10 minutes. It is important to stir the ingredients often enough so that they don’t get blackened, but also not too much that they don’t get a chance to properly fry. You will know that the dish is done when some of the rice grains start to brown up. At the last minute toss in the toasted sesame seeds and incorporate them well into the fried rice.