Easy Egg Fried Rice
Cold rice fried with scrambled eggs, prawns, onion, and mixed vegetables, seasoned with soy sauce.
Equipment
- Large nonstick skillet or wok
- Spatula
Ingredients
Main Ingredients
- 400 g cooked rice About 2 1/2 cups, chilled and preferably day old.
- 3 tbsp neutral oil
- 1 tsp unsalted butter Optional.
- 10 large prawns Peeled and deveined, about 8 oz.
- ½ cup onion Finely chopped.
- 1 cup frozen mixed vegetables
- 3 large eggs
- 3 tbsp low sodium soy sauce
- 2-3 tbsp water To keep the rice moist.
- ¼ cup spring onion Chopped, for topping.
Instructions
Cooking
- Sear the prawns. Cook the prawns in 1 tablespoon oil and the butter over medium heat for 2 to 3 minutes per side until pink and opaque. Set aside.
- Brown the onion. Raise the heat to high, add 1 tablespoon oil, and cook the onion 2 to 3 minutes. Move it aside.
- Scramble the eggs. Crack in the eggs, break the yolks, and scramble about 1 minute into small pieces.
- Add rice. Add the last tablespoon of oil, rice, vegetables, and soy sauce and mix.
- Fry. Stir every 5 to 10 seconds for 5 to 8 minutes, adding water a tablespoon at a time, until lightly golden.
- Finish. Stir in the prawns and spring onion, cook 1 minute, and serve.
Notes
Substitutions: Use extra egg, chicken, or tofu in place of the prawns.
Tips: Use cold rice and stir only every few seconds so a golden crust forms.
Storage: Refrigerate for up to 3 days with prawns and reheat to 165 degrees F. Do not freeze.