This image courtesy of Ben Fink Photography, Inc.
Scrambled eggs are an essential ingredient in fried rice. What would this dish be without those small bits of rich, soft yellow eggs? This version is just right for a light supper. For a heartier meal, in the final step add 1/2 cup diced cooked chicken or ham or shrimp, or all three.
The best rice for fried rice is cooked rice that has cooled and dried out a bit. Leftover rice from a Chinese restaurant is ideal.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course, side dish
Dietary Considerationgluten-free, halal, kosher, peanut free, tree nut free, vegetarian
Five Ingredients or LessYes
- 4 cups cooked white rice
- 3 large eggs
- 2 teaspoons dry sherry
- 1/4 cup chopped scallions
- 1 rib celery, chopped
- 1/4 cup diced carrot
- 1 cup peas (thawed if frozen)
- 1 cup diced vegetables of your choice
- 3 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
Separate the rice grains with your fingers and set aside in a bowl.
In a small bowl, mix the eggs and sherry until combined. Place the scallions, celery, carrots, peas, and diced vegetables in another bowl.
Heat a wok or a large skillet over medium heat. Pour in 2 tablespoons of the oil. Add the eggs and stir constantly until scrambled and broken into small lumps.
Stir in the rice and cook until the eggs and rice are evenly distributed throughout.
Increase the heat, add the remaining 1 tablespoon oil, and add the vegetables, salt, pepper, and soy sauce. Cook until the vegetables are just cooked and heated through.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Farmstead Egg Guide and Cookbook by Terry Golson. Photography by Ben Fink. Copyright 2014.
Terry Golson 2014
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