Description
Singapore-style egg fried rice delivers a quick, satisfying meal brimming with wok-seared flavors. Savory scrambled eggs, aromatic jasmine rice, and crisp vegetables combine in a delectable dish you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 eggs
- 1 cup frozen peas and carrots
Grains and Base:
- 3 cups cooked jasmine rice (cold or leftover)
Seasonings and Aromatics:
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce
- ¼ large Vidalia onion (chopped)
- 2 cloves garlic (minced)
- Green onions (for garnish)
Instructions
- Prepare jasmine rice ahead of time, preferably using day-old refrigerated rice for optimal texture and to prevent clumping during stir-frying.
- Select a large wok or skillet and warm of vegetable oil over medium heat until it shimmers slightly.
- Introduce finely diced onions and crushed garlic, gently sautéing until the onions transform into a translucent, soft consistency, approximately 2–3 minutes.
- Incorporate frozen peas and diced carrots, allowing them to thaw and become slightly tender for 1–2 minutes while maintaining gentle movement.
- Elevate the cooking temperature to medium-high and add the pre-cooked rice, executing a vigorous stir-fry to distribute heat evenly and generate subtle caramelization, about 2–3 minutes.
- Create a small clearing in the rice’s center by pushing the grains toward the skillet’s perimeter.
- Crack two large eggs directly into the cleared space, swiftly scrambling them until they reach a firm, golden state.
- Integrate the scrambled eggs thoroughly throughout the rice, ensuring uniform distribution of ingredients.
- Drizzle a harmonious blend of sesame oil and soy sauce over the rice.
- Toss the mixture meticulously to guarantee each grain absorbs the aromatic seasoning.
- Sprinkle freshly chopped green onions as a vibrant garnish and serve piping hot for maximum flavor enjoyment.
Notes
- Leftover rice transforms this dish from good to restaurant-quality, ensuring perfect texture and preventing mushy results.
- Prepping ingredients beforehand speeds up cooking and prevents burning while maintaining high heat during stir-frying.
- Sesame oil adds authentic Asian flavor, so don’t substitute with regular cooking oil for best taste experience.
- Room temperature eggs blend more smoothly when scrambling, creating uniform distribution throughout the rice.
- Frozen vegetables provide convenience and consistent flavor without extensive chopping time.
- Slightly browning rice develops deeper, nuttier undertones that elevate the entire dish’s complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking, Frying, Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg