Restaurant-Style Egg Fried Rice – A Flavor-Packed, Quick Meal for Any Day of the Week!

Looking for a quick, satisfying, and delicious meal? Egg fried rice is a takeout favorite that you can make at home in just minutes! Packed with fluffy scrambled eggs, colorful veggies, and fragrant garlic, this dish delivers restaurant-quality flavor without the wait. Whether you’re meal-prepping or using up leftover rice, this versatile recipe is a must-try for any home cook. Plus, it's easy to customize with your favorite ingredients!

Why You'll Love This Egg Fried Rice

Egg fried rice is one of those dishes that proves simple ingredients can create big flavors. With a perfect balance of savory soy sauce, a touch of tangy vinegar, and the rich aroma of sesame oil, each bite is bursting with umami goodness. This dish is also a great way to add more veggies to your diet, making it both a comforting and nutritious meal.

Did you know that fried rice originated in China over 1,500 years ago? It quickly spread across Asia, with each country adding its own twist. The beauty of egg fried rice is that it's endlessly adaptable—perfect for using whatever veggies or protein you have on hand. Make a batch ahead of time and enjoy it for lunch, dinner, or even a quick snack!

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Egg Fried Rice Recipe

Servings: 4

Ingredients:

• 2 tbsp vegetable oil
• 8 eggs, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 small green capsicum (bell pepper), sliced
• 1 onion, diced
• 3 cups frozen mixed vegetables (peas, corn, carrots)
• 1 tbsp minced garlic
• 4 servings cooked rice (about 4 cups)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp vinegar
• 1 tbsp sesame oil
• 1 bunch spring onions, thinly chopped
• Extra salt and pepper to taste

Instructions:

1. Scramble the eggs: Heat 1 tbsp of oil in a large wok or pan over medium heat. Add beaten eggs, season with salt and pepper, and cook until softly scrambled. Remove from the pan and set aside.
2. Sauté the aromatics: In the same wok, add the remaining oil. Sauté garlic and onion until fragrant.
3. Cook the veggies: Add frozen mixed vegetables and sliced capsicum. Stir-fry for 2-3 minutes until slightly softened.
4. Add the rice & sauces: Stir in the cooked rice, breaking up any clumps. Pour in soy sauce, oyster sauce, vinegar, and sesame oil. Toss everything together until well combined.
5. Reintroduce the eggs: Add scrambled eggs back to the wok, breaking them into smaller pieces. Toss in the chopped spring onions. Mix well.
6. Final seasoning: Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!

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Pro Tips for the Best Egg Fried Rice

• Use day-old rice: Slightly dry, leftover rice works best as it absorbs the flavors better and prevents mushiness.
• High heat is key: Cook over high heat for that signature wok-fried texture.
• Customize your protein: Add tofu, shrimp, or chicken for extra protein.
• Gluten-free option: Swap soy sauce with tamari and use a gluten-free oyster sauce alternative.

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Wrap-Up

Egg fried rice is a quick and delicious way to turn simple ingredients into a flavorful meal. Whether you're craving a homemade takeout experience or looking for a fast meal-prep option, this dish delivers every time! Try it today, and don’t forget to share your version in the comments!

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