If you need a quick and easy side dish or lunch idea – you have come to the right recipe. Now before I start getting some upset people – this is NOT a traditional fried rice – that’s why it’s called Simple Egg Fried Rice. I realize that there are lots of fried rice recipes out there, some are very involving and some are even simpler that mine. This particular recipe is to get you a the flavors and idea of a fried rice without needing extra equipment or skills.
You will notice I used soy sauce in this recipe but Tamari (the gluten free alternative) will work the same. Please do not use Teriyaki sauce in place of the soy sauce. It is not the same thing. The sugary Teriyaki is not the simple and delicious flavor of a salty soy (or tamari) that gives a classic fried rice the flavors you are craving. It also will cause the rice to clump up and not evenly coat.
When I say simple… I mean simple. Just adding egg and green onions is still such a great flavor combo. My youngest son has already asked me to remake this enough times that I taught him to make it on his own. You could definitely add in some frozen peas and carrots or even a bit of protein (bbq pork, cooked chicken or shrimp) to make a meal out of this. You would just need to adjust the cooking time to make sure it all gets warmed through.
When I made this last, I served it up with some Black Currant Hoisin Chicken (a recipe for Volume 2 of the Homemade on a Weeknight Cookbook!) and Quick Scallion Pancakes. You could serve it will some Broccoli Beef, orange chicken, sweet & sour pork or whatever you fave Asian main dish may be. As I mentioned above, this is also great for lunch. You can use it a meal prep option too – as fried rice keeps well (some say it actually gets better after a day or two) and it reheats well, but is still okay cold.
Now Let’s Get Cookin’!
Simple Egg Fried Rice
- 2 cup Basmati Rice
- 1 qt Broth chicken or vegetable
- 2 tsp Powdered Ginger divided
- 4 tbsp Oil
- 8 Large Eggs beaten
- 1 tsp Salt
- 1 tsp Pepper
- ½ cup Soy Sauce or tamari
- 6 Green Onions chopped
- In a sauce pan over medium-high heat, add broth, 1 teaspoon of ground ginger and rice. Cover with lid and cook for 17 minutes. You can reduce heat slightly if it starts to boil over. (You can make the rice up to 24hrs prior, if desired).
- In a mixing bowl, add eggs, salt, pepper and remaining ginger. Blend until eggs are yolk and whites are completely combined.
- In a large saute pan over medium heat, add 1 tablespoon of oil. Once hot, pour in eggs. So not stir or mix for 2 full minutes. Then gently stir the eggs so that uncooked parts get cooked. Once just cooked, remove from pan and set aside.
- Add remaining oil to pan, increase heat to medium high. Once hot, add cooked rice and soy sauce. Stir and toss until fully coated. Add in cooked eggs as well as green onion and stir to combine.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!