Recipe- Restaurant Style Egg Fried Rice At Home

Here you go fried rice lovers, this is literally the first thing we add to the cart when we order chinese takeout at home! It’s always egg fried rice with a side of some chicken and vegetables. Egg fried rice is the best way to use day old leftover rice. You can add any bits and bobs of veggies lying around in your fridge, a few sauces, 2-3 eggs and you’ve got yourself a seriously delicious dish!

Ingredients

3 tablespoons oil, divided
1 teaspoon finely chopped ginger
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped celery
1/4 cup finely chopped spring onions (white pale part)
1/2 cup chopped green beans
1/2 cup chopped carrots
1 cup sliced mushrooms
2 1/2 cups leftover cooked white rice (approx 3/4 cup raw rice)
1 tablespoon dark soy sauce
2 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon white pepper powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped spring onions (green part)

Method

* Heat a tablespoon of oil in a wok. Whisk the eggs and add them to the wok.

* Let the egg fry in the oil for 10 seconds and then scramble it, making sure not to brown it. Remove it from the wok.

* In the same wok, heat the remaining oil and add ginger, garlic, celery and the white part of spring onions.

* Stir fry the aromatics for a minute or two on high heat.

* Add beans, carrots and mushrooms and stir fry for another two minute, all the time making sure that its on high heat so that the veggies remain crunchy.

* Add cooked rice, soy sauce, rice vinegar, sesame oil, white pepper powder, salt (if using).

* Stir fry again to make sure everything is mixed well. Don’t worry if the rice sticks a little to the bottom.

* Just scrape it off – those crunchy bits are yum! Add the scrambled eggs and green part of spring onions.

* Mix again and turn off the heat. Serve immediately.