Welcome to meatless Monday and can we just take a second to truly appreciate how easy this one-pot egg fried rice recipe truly is. The perfect sauce, some leftover rice and beansprouts are all you need to make this the EASIEST one-pot rice dinner. Skip Chinese takeaway and go with this easy to follow recipe instead. And of course, all the ingredients are available from Aldi UK!
Okay. So some weeknights maybe you're tempted by a takeaway. Well, we can skip that situation right now. Some things you need to know about this Fried Rice...
- You only need a handful of ingredients
- It only takes 30 minutes to make
- No fancy equipment required
Easy Egg Fried Rice
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Ingredients Needed to Make Egg Fried Rice
- Rice (basmati preferably) See Below
- Oyster and spring onion stir fry sauce (or similar)
- Soy Sauce
- Spring Onions
- Bean Sprouts (optional)
- Cashews and Peanuts
How To Make Fried Rice Step By Step
- Saute the carrots and some garlic in a splash of olive oil until the carrots have started to colour and the garlic is fragrant. This should only take about 3-5 minutes. You can add-in other vegetables here (frozen ones work great). If you are using frozen there is absolutely no need to defrost them. If you are using fresh vegetables here, then simply add them when you add the carrots to get them softened up.
- Once the vegetables are tender and just starting to colour, then add the cold rice to the skillet. There's no need to use a wok for this recipe. Remember... no fancy equipment! Just make sure that the skillet is large enough that you can toss the rice around and not spill it everywhere.
- Only once you've added the rice to the skillet should you add the beansprouts. The goal is to have them slightly crunchy still rather than soft and wilted. If you are using the beansprouts, just make sure that you use up the rest of the bag within a couple of days. They tend to go off very quickly.
- To make the sauce empty the contents of the oyster and spring onion sauce in a measuring jug or bowl. You don't want to put this on the fried rice because on it's own it's far too sweet and thick. Add the soy sauce to the measuring jug and some of the chopped garlic. Add a drizzle of honey and mix well.
Adding in the egg
- I simply scoop the rice to the side of my skillet and add in a beaten egg. No need to scramble the egg in a separate pan. Once the egg is added, stir it into the rice and mix it well over medium heat until the egg is cooked. Feel free to add as many eggs as you want. This recipe uses 2 but 3 or 4 would be great too.
The best type of rice to use for fried rice
The best type of rice is the rice you have. But if you're doing your Aldi shop and are going to be buying rice specifically to make this, then I would highly suggest basmati rice. It always cooks evenly and has a nice nutty flavour and the perfect texture for fried rice.
Why does the rice need to be cold? And what to do for a shortcut
When you're making fried rice, you need a rice that is on the dry side so that it fries rather than steams and goes clumpy. Hot fresh rice will clump together and go soggy. If you are making this on a quick weeknight and cold rice shortcut is to lay hot fresh rice out on a baking tray and pop it into the fridge or freezer for half an hour until it's cold enough to fry.
Add-Ins For Fried Rice
Feeling kinda fancy? Let's face it, fried rice is the perfect dish to add in any extras like...
- prawns or shrimp
Best Toppings For fried rice
- Dry roasted peanuts
- Fresh coriander
Whatever add-ins you choose, however you top your fried rice... just know that you've hit dinner genius. And that's all you really need to know!
Savvy Bites Easy One-Pot Meals
Egg Fried Rice
- 300 g (1 ⅘ cups) cooked and cooled rice, basmati is perfect
- 2 tablespoons (2 tablespoons) olive oil, sesame oil would be good here, too
- 3 (3) eggs beaten
- 2 cloves (2 cloves) garlic, minced
- 1 (1) carrot, cubed
- 1 (1) bunch spring onions
- 1 (1) handful bean sprouts, optional
- 100 g (3 ½ oz) chopped roasted peanuts
- soy sauce
- sesame seeds
- oyster sauce or some stir fry sauce
- Cook and cool the rice. If you don’t have time, the recipe will still work, it just won’t be as “toasty” as it would be otherwise.
- Heat the oil in a non stick skillet and add the carrot and garlic. Sauté until fragrant and tender, about 5 minutes. Add in the cooked rice and bean sprouts. Fry for about 5 minutes stirring occasionally so the rice doesn’t burn.
- Mix the sauce ingredients together and pour ¼ of it into the frying pan. Mix well into the rice. Add in the beaten eggs and stir until the eggs are cooked.
- Drizzle with the remaining sauce and top with the sliced spring onion, and chopped nuts.
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