Easy Egg Fried Vegetable Rice
This is a great dish to get rid of extra eggs or vegetables. In this recipe, I used a can of mixed vegetables to keep the dish simple, but fresh vegetables work better!
This is a great dish to get rid of extra eggs or vegetables. In this recipe, I used a can of mixed vegetables to keep the dish simple, but fresh vegetables work better!
- Carbohydrate 0.1694 g
- Cholesterol 93.06 mg
- Fat 2.1868 g
- Fiber 0 g
- Protein 2.7676 g
- Saturated Fat 0.68178 g
- Serving Size 1 1 Serving (22g)
- Sodium 30.8 mg
- Sugar 0.1694 g
- Trans Fat 0.36674 g
- Calories 31 calories
Step-by-step
- Cook the rice according to the packet.
- Once the rice is cooked, drain and set aside to dry slightly. Meanwhile, cook the vegetables in their juices for 4-5 minutes.
- Heat some butter in a frying pan. Add the rice to the frying pan and allow the rice to soak up the butter and dry a little more in the heat. Create a hole in the middle of the rice and add the eggs. Using a spatula, mix the eggs with the rice, ensuring the egg does not stick to the pan. After the eggs have cooked remove from the heat.
- Mix the vegetables and egg fried rice in a bowl and add some liquid seasoning and crushed black pepper.
Starch retrogradation transforms freshly cooked grains into a firm, separated medium ideal for high-heat frying. Letting boiled grains sit uncovered for ten minutes allows surface moisture to evaporate before they hit the pan. Water is the primary enemy of proper frying, causing steaming rather than surface browning.
- Use day-old chilled grains if possible, as refrigeration further reduces internal moisture content through starch crystallization.
- Substitute canned produce with finely diced fresh carrots and peas at a one-to-one ratio for superior crunch and flavor.
- Swap standard butter for neutral high-smoke-point oils like grapeseed or canola if dairy allergies require a completely plant-derived fat source during the frying stage.
- Deploy a wide stainless steel skillet when traditional carbon steel woks are unavailable, ensuring the cooking surface retains enough thermal mass to prevent crowding.
Temperature control dictates the success of incorporating raw eggs directly into hot grains. Continuous motion with a spatula prevents proteins from forming rubbery clumps against the metal surface.
