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side dishes

Egg Fried Rice
Refrigerate your rice before you get to work frying up this dish: starting with cold grains is important for preventing the dish from turning to mush. If you have Chinese 5 spice, give it a try for a classic flavor.
5 c. brown rice, cooked and cooled}
5 lg. eggs, divided
2 T. water
1/4 t. paprika
1/4 t. turmeric
3 T. olive oil, divided
1 med. onion, finely chopped
1 red bell pepper, finely chopped
1/2 c. frozen peas
1/2 t. salt
1/4 t. black pepper
2 scallions, chopped
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Egg Fried Rice

Egg Fried Rice

Egg Fried Rice
Two Stars Guiding Stars
  • Servings:4-6 (411 g)
  • Prep Time:25 minutes
  • Cook Time:25 minutes
Use a fork to fluff rice and break grains apart.Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl with tablespoons water, paprika and turmeric.Heat 2 T. oil in a wok over medium-high heat. Add the first 3 eggs and scramble them. Remove from the wok and set aside.Turn the heat up to high and add remaining oil. Add the onion and bell pepper. Stir-fry for 1-2 minutes. Add the rice and stir-fry for another 2 minutes, breaking up any remaining clumps as you stir. Pour the remaining eggs over the rice and stir-fry until all of the rice grains are coated in egg.Add the peas and stir fry continuously for another minute. Add remaining ingredients and stir-fry until warm. If the rice is a little dry, you can use water to moisten it as needed.