Egg Fried Rice
This Thai egg fried rice is a wonderfully simple, comforting dish that transforms everyday ingredients into a fragrant and savoury meal in just minutes. Featuring fluffy grains tossed with perfectly scrambled eggs and aromatic onions, it offers a beautifully balanced, classic taste that is as versatile as it is delicious. This quick, hearty bowl is the ultimate crowd-pleaser for any busy weeknight.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Chicken stock powder is an excellent, flavourful alternative to salt for seasoning, adding an extra layer of depth to the dish.
Customise this base recipe by adding your choice of protein, such as prawns, chicken, or tofu, during the initial stir-fry stage.
Keep the heat on medium-high to ensure the rice sears quickly, which is key to achieving that signature fried rice aroma.
Always serve the fried rice immediately while hot, topped with fresh, vibrant spring onion for the perfect textural and flavour finish.
Sauté Aromatics
Heat cooking oil in a pan over medium-high heat, then add the diced onion and stir-fry for 3 minutes until softened.
Bloom Garlic
Stir in the garlic and cook for a further minute until fragrant.
Scramble Eggs
Move the aromatics to one side of the pan, add a little extra oil to the empty side, and crack in the eggs, cooking until nearly set.
Combine and Season
Add the cooked rice to the pan, breaking it up with a spatula, and season with salt, chicken stock powder, sugar, and fish sauce.
Stir-fry
Continue to stir-fry all ingredients together over medium-high heat for 3 to 4 minutes until thoroughly combined and well-heated.
Serve
Transfer the finished fried rice to a bowl, garnish with fresh spring onion, and serve immediately.
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Ingredients
| Cooked Rice | 250 g |
| Eggs | 2 |
| Onion | ½ |
| Garlic | 1 tbsp |
| Spring Onion | 2 stalks |
| Cooking Oil | 3 tbsp |
| Salt | ½ tsp |
| Chicken Stock Powder | ½ tsp |
| Sugar | ½ tsp |
| Fish Sauce | 1 tsp |
