Easy Egg Fried Rice Recipe | Natural Rice Co
The Natural Rice Co

Easy Egg Fried Rice

Rice Type
White Rice
GF?
Yes
Time to cook
Prep Time: 10 min
Cook Time: 20 min
A timeless family favourite for any night of the week. Quick to prepare, delicious to share and a great way to use up any leftover rice.

Ingredients

Serving 1 cup cooked rice. Select serving size to increase amount.

  • 1/2 cup (100 g) Australian Dryland White Rice*, uncooked
  • 1 cup (200 g) Australian Dryland White Rice*, uncooked
  • 2 cups (400 g) Australian Dryland White Rice*, uncooked
  • 3 cups (600 g) Australian Dryland White Rice*, uncooked
  • 4 cups (800 g) Australian Dryland White Rice*, uncooked
  • 1 cup (250 ml) cold water
  • 2 cups (500 ml) cold water
  • 4 cups (1000 ml) cold water
  • 6 cups (1500 ml) cold water
  • 8 cups (2000 ml) cold water
  • 1/4 cup (40 g) frozen vegetable mix
  • 1/2 cup (80 g) frozen vegetable mix
  • 1 cup (160 g) frozen vegetable mix
  • 1 1/2 cups (240 g) frozen vegetable mix
  • 2 cups (320 g) frozen vegetable mix
  • 2 tbs vegetable oil
  • 4 tbs vegetable oil
  • 8 tbs vegetable oil
  • 12 tbs vegetable oil
  • 16 tbs vegetable oil
  • 1 clove garlic, minced, or to taste (optional)
  • 2 cloves garlic, minced, or to taste (optional)
  • 4 cloves garlic, minced, or to taste (optional)
  • 6 cloves garlic, minced, or to taste (optional)
  • 8 cloves garlic, minced, or to taste (optional)
  • 1 large egg
  • 2 large eggs
  • 4 large eggs
  • 6 large eggs
  • 8 large eggs
  • 1/2 tbs gluten-free soy sauce, or more to taste
  • 1 tbs gluten-free soy sauce, or more to taste
  • 2 tbs gluten-free soy sauce, or more to taste
  • 3 tbs gluten-free soy sauce, or more to taste
  • 4 tbs gluten-free soy sauce, or more to taste
  • 1 tsp sesame oil, or to taste
  • 2 tsp sesame oil, or to taste
  • 4 tsp sesame oil, or to taste
  • 6 tsp sesame oil, or to taste
  • 8 tsp sesame oil, or to taste

Method

  1. Place rice and cold water in a pot. Cover with lid and bring to a boil. Once boiled reduce to low heat, leave covered and let simmer on for 10 – 15 minutes or until all the water is absorbed and rice is tender. Let stand covered for 5 minutes.
  2. Place frozen vegetables in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes until soft then immediately drain in a colander.
  3. Heat a pan over high heat. Pour in vegetable oil, then stir in vegetables, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
  4. Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Serve & enjoy.

 

 

Tips

*Leftover refrigerated rice is best for this recipe. If you would like to substitute brown rice in this recipe, simply add an extra ½ a cup of water (125ml) and cook for an additional 10-15 minutes or until soft.
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