Want to learn how to make takeout Chinese style egg fried rice? You might never go back to your favorite takeout Chinese restaurant again!
This egg fried rice is a healthy vegetarian takeout side dish that saves time by using leftover rice. Enjoy the traditional Chinese fried rice flavor at home in less than 15 minutes. Spicy Chicken Stir-Fry or Pepper Steak.
Egg fried rice like Chinese takeout
Takeout may be easy, but it's not always the best meal. It's often loaded with unnecessary sodium and MSG, and it's usually not hot by the time you get it home. Plus, you have to go out and buy it! Once you make this simple recipe, I think you'll change your mind about spending so much money when you can make a tastier, healthier dish at home!
What You Need
- Vegetable oil
- Vegetables: cabbage, onions, scallions
- Spices: garlic, ginger, sea salt, black pepper
- egg
- Rice (cold)
- Soy Sauce (2.70 fl oz | 80 ml)
- Sesame
How to Make Egg Fried Rice
Heat 2 tablespoons oil in a large nonstick skillet.
Saute the cabbage and onion together over medium heat.
Sprinkle the cabbage with salt and pepper and stir. Add two tablespoons of water from time to time to prevent the vegetables from burning. Cook until softened. This will take about 4 minutes. Remove and set aside on a plate.
Add remaining oil and heat over medium heat.
Pour in the beaten eggs and scramble them into small pieces with a wooden spoon.
Return the cabbage to the hot pan and add the cold rice. Stir well. Add the soy sauce and stir well to coat the rice and cabbage. Fry for 3 minutes.
Remove from heat. Garnish with sesame seeds and scallions.
Techniques and Variations
- Use overnight rice as this helps prevent white rice from becoming mushy while cooking.
- Rice Types: You can use any grain of rice you like. Jasmine rice, brown rice, white long-grain rice, and basmati rice are just a few common choices.
- You can add different vegetables to your dish. For example, you can add green beans, water chestnuts, cabbage, bean sprouts, etc. to this Chinese rice dish.
- Protein: You can use cooked chicken, steak, shrimp, or tofu. For best results, cook the protein thoroughly before adding it to the fluffy rice mixture.
- Coconut aminos can be used in place of regular soy sauce in recipes.
- Make sure to scramble the eggs first before adding the cabbage and rice mixture. This way, there will be smaller pieces of scrambled eggs in the rice mixture.
- Use oils with high smoke points. This way, your home won't be filled with smoke when you cook over high heat. Canola, avocado, and vegetable oils are good choices.
How to enjoy egg fried rice
Serve this delicious recipe as a main dish or side dish with Asian Dinner IdeasWe also like these Vietnamese Spring Rolls I learned to make it in Vietnam, or try my Shrimp Summer Rolls Make things fun by using chopsticks for this meal!
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 5 days.
How to Freeze
Once cooled, store in an airtight container in the freezer for up to 1 month.
How to reheat
Heat in the microwave until heated through.
More delicious Asian recipes
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Heat 2 tablespoons oil in a large nonstick skillet.
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Saute the cabbage and onion together over medium heat.
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Sprinkle the cabbage with salt and pepper and stir. Add two tablespoons of water from time to time to prevent the vegetables from burning. Cook until softened. This will take about 4 minutes. Remove and set aside on a plate.
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Add remaining oil and heat over medium heat.
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Pour in the beaten eggs and scramble them into small pieces with a wooden spoon.
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Add the cabbage back into the pot with the rice. Stir well. Add the soy sauce and stir well to coat the rice and cabbage. Stir-fry for 3 minutes.
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Remove from heat. Garnish with sesame seeds and scallions.
Serve: 1 | Calories: 215kilocalories | carbohydrate: Thirty-sixgram | protein: 9gram | Fat: 4gram | Saturated fat: 1gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 1gram | Trans fats: 0.01gram | cholesterol: 109mg | sodium: 756mg | Potassium: 245mg | fiber: 2gram | sugar: 3gram | Vitamin A: 206Indiana University | Vitamin C: 19mg | calcium: 69mg | iron: 1mg
