Egg Fried Rice
Leftover rice, magically transformed with eggs and veggies into a one-bowl, hearty meal. My mom ran a cooking school when I was a kid. At some point, she took cooking classes at The China Institute and wow am I grateful! This is an adaptation of her recipe and I’m happy to share it here.
Egg Fried Rice
GROCERY LIST*
3 cups cold, leftover rice
4 large eggs
11/2 cups any chopped fresh or frozen veggies*
1/4 cup chopped scallions
Salt to taste
2-3 tablespoons neutral oil to sauté in a large pan
1/2 tablespoon unsalted butter or neutral oil for cooking the eggs
*Fried rice is perfect for frozen vegetables, and also perfect for using up odds and ends of fresh produce.
ASSEMBLING FOR THE LUNCHBOX
Scramble the eggs in a bowl. Heat a frying pan to medium heat, add butter or oil and lightly cook the eggs. Remove and set aside. Add 2 tablespoons of neutral oil to the same large frying pan or wok heated to medium high heat.
Add fresh or frozen vegetables and sauté for 3-4. minutes. Add in cold rice and use a wooden utensil to break up rice lumps. Combine vegetables and rice, making sure that they’re evenly coated with oil. Add more oil if needed. Add chopped scallion and salt to taste. This can be eaten hot, warm, room temp or cold.
PACKING THE LUNCHBOX
If you’re packing fried rice in a lunchbox that isn’t leakproof, line the section of your container with parchment or wax paper to prevent leakage. Store fried rice in the refrigerator for 2 days.