This is simply one of my easiest side dishes to prepare or have as a main meal. It is healthy, so delicious and quick. So, if you are in a hurry or just feeling peckish, this wholesome meal will surely fill you up! I like using fresh ingredients in my recipes and it does make a world of difference to any meal.
I used Brown Basmati rice, which I prepared a day before to prevent rice grains from sticking to each other or becoming mushy when frying. You can cook rice on the same day if you prefer, a good tip would to place the cooked rice on a baking sheet and allow to cool for 1 -2 hours.
It’s also a great way to use up left over rice!
Prep Time: 20 minutes
Cook time: 20 minutes
- 3 eggs ( beaten)
- 3 cups cooked rice (cooled)
- 1 big onion (diced)
- 2 stalks spring onion (chopped)
- 2 Tbsp vegetable oil ( I used olive oil, you can use sunflower, canola, coconut oil)
- 1/2 cup edamame beans (cooked)
- Salt to taste
- 1/2 tsp white pepper
- 2 Tbsp light soy sauce
- To begin with, have prepared 3 cups of cooked and cooled rice. Also have eggs, spring onion, oil, as well as seasoning ready.
- Wet your fingers. Run through rice so as to remove clumps.
- In a bowl, beat eggs. Dice onion and chop spring onion. We are now ready to fry rice!
- In a non-stick pan, add oil, sautee onions until translucent, now add rice and stir fry, mix well.
- Fry rice for about 1-2 minutes until heated through.Use the back of a spoon to gently tap and break any clumps of rice.
- Move the rice to one side of the pan and scramble eggs. Once cooked, stir rice until coated with eggs. for another 2 minutes.
- Constantly stir fry egg fried rice as it will burn, lower the heat. Add salt, pepper and edamame beans. Give a quick mix.
- Pour soy sauce around the edges of the pan, and stir fry. Finally add chopped spring onion and mix well until combined. Dish up and top with more spring onions.
- Serve and enjoy!
To prepare fried rice, use 1 cup of water to cook 1 cup of rice. Use less water to cook rice than you normally would, otherwise, you will end up with mushy rice which can’t be fried.
Use rice that has been cooked and cooled for at least 2 hours. Please do not use freshly cooked rice.
Try using medium to long grain rice. Avoid using short grain, sushi rice and glutinous rice.
Use a big pan to fry rice so as to prevent the rice from overcrowding.
Have all ingredients ready before you begin frying.
Finally, only add seasoning towards the end of cooking since salt causes rice to stick to the pan. Use wet seasonings such as sauces with moderation.
Thought For The Day!