Egg Fried Rice
A great way making use of leftovers in the fridge. It's super easy taking 10 minutes or less to cook. The first technique to a good fried rice is never use fresh cooked rice if it is still moist. It needs to be very dry. That is why I always use leftover rice from my fridge. As for vegetables, just use frozen mixed vegetables from the freezer. Super easy, right? Fried rice is so versatile that you can add any leftover ingredients you have in the fridge. Since I didn’t have any leftovers in my fridge except the rice, I marinated one chicken thigh fillet and minces some garlic to flavour my fried rice.
Cut and marinade chicken
Finely minced some garlic
Fry garlic in some oil on high heat
Add and stir-fry marinated chicken pieces
Add and scramble the eggs
Add the cooked rice
Add the sauce
Remove and plate
How to make
Cut the chicken thigh fillet into small bite pieces. Then marinade with 1 teaspoon light soy, 1/2 teaspoon sesame oil, 1 teaspoon corn starch, a bit of salt and white pepper. Set aside.
On a hot wok, add 1 cup cooking oil. Once the oil is hot, toss in minced garlic first and stir-fry for 30 seconds.
Add marinated chicken. Stir fry for 3-5 minutes.
Push the chicken to the side of the wok or pan to make a well in the centre. Add a bit more oil if necessary. Toss in the 2 eggs. Break the eggs and scramble for 1 minute. Then mix the chicken with the egg and stir fry for 1-2 minutes.
Add the cooked rice. Mix through and stir fry for 1 minute.
Add the frozen vegetables and continue to stir fry for 1 minute.
Next, add 1 tablespoon dark soy to colour the fried rice. This is optional. Leave the dark soy if you prefer your fried rice light in colour.
Then, add 1-2 tablespoons light soy if you are not using salted fish. Otherwise, add the salted fish. Continue to stir fry for a minute.
By now the chicken should have been cooked. If not, continue to stir fry for another 1-2 minutes to make sure chicken is cooked.
Turn off the heat. Then add chopped spring onions, red chilli and half of the shredded lettuces. Mix through and then remove and plate. Garnish with the remaining shredded lettuces on top of fried rice.
1 chicken thigh fillet
1 cup cooked rice. Preferably overnight rice from the fridge. Otherwise, make sure cooked rice has cooled down and dry before using it
1 cup frozen mixed vegetables
1 tablespoon minced garlic
1 tablespoon chopped fresh red chili (about 1 long red chili)
1 cup shredded lettuce (iceberg lettuce or coarse lettuce)
1/2 cup chopped spring onion
1/2 cup fried salted fish. Otherwise, substitute with 1-2 tablespoon light soy to taste
1 tablespoon dark soy. This is optional only if you like your fried rice to have a darker colour
sesame oil (to marinade chicken)
corn starch (to marinade chicken)
light soy (to marinade chicken)
salt and white pepper (to marinade chicken)