Egg Fried Rice
If you love egg fried rice, read on for all the tips and tricks to making the best egg fried rice of your life.
Servings: 8
Calories: 629kcal
Equipment
- Wok
Ingredients
- 1/4 cup chicken stock no sodium preferred
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp garlic powder
- 1/2 tsp ground white pepper optional
- 1/2 tsp sugar
- 4 tbsp neutral oil divided
- 2 bunches green onions sliced
- 6 large eggs lightly beaten
- 6 cup rice cooked, day old jasmine preferred
Instructions
- In a small bowl or liquid measuring cup, whisk together the chicken stock, salt, ground ginger, garlic powder, white pepper, sugar, and 1 tablespoon oil. Mix the sauce into the cold rice, breaking up the rice, until you coat all the the grains of rice. Set aside.
- In a bowl, whisk together the eggs with a pinch of salt.
- Heat up 1 tbsp of oil in a wok or frying pan and add the white parts of the green onion, and fry for 30 seconds.
- Add the eggs to the hot wok and scrabble the eggs until mostly set, but slightly runny. Remove from the word and set aside.
- Heat up 1 tablespoon of oil to the wok and add the rice, stirring occasionally, until the rice is crispy and hot.
- Add the eggs back into the wok, mixing and breaking up so everything is evenly distributed.
- Add the remaining green onions, toss, and enjoy hot!
Nutrition
Calories: 629kcal | Carbohydrates: 112.8g | Protein: 14.9g | Fat: 11.7g | Saturated Fat: 1.9g | Cholesterol: 140mg | Sodium: 375mg | Potassium: 241mg | Fiber: 2.1g | Sugar: 1.1g